Try this spin on classic Rice Krispies® treats for the perfect Halloween dessert.
Recipe and photograph by Kimme Hargrove
6 cups Rice Krispies® cereal
4 Tablespoons butter (and extra for hands)
16 ounces marshmallows
Red and yellow food coloring
4 ounces vanilla almond bark
Spray a pie pan with cooking spray.
Heat butter and marshmallows in a medium saucepan until completely melted.
Pour half of the marshmallow mixture into a large mixing bowl and add 12 drops of yellow food coloring. Mix well. Add 3 cups of cereal, and stir until mixed.
Butter your hands, and firmly press the yellow marshmallow mixture into a ring around the edge of the pie pan.
Transfer three-quarters of the remaining melted marshmallow mixture into the same mixing bowl; add 10 drops of yellow and 5 drops of red food coloring (to make orange). Mix well. Add 2 cups of cereal, and stir until mixed.
Butter your hands again, and firmly press the orange marshmallow mixture on the inside of the yellow ring, leaving a hole in the middle.
Add 1 cup cereal to the remaining marshmallow mixture in the saucepan, and stir until mixed.
Butter your hands, and firmly press the remaining cereal mixture into the center.
Allow to cool completely. Cut into triangular “candy corn” pieces (like a pie slice).
Melt almond bark in the microwave for 1 minute. Drizzle melted bark over the tips of the treats.
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