Happy Halloween my friends! We’ve come through Hurricane Sandy safely but my prayers are with all those folks in the states hit so hard. What a colossal storm that was. I’m so grateful that – while we did lose power for a little while – it has returned and I’m able to share this fun Candy Corn Rice Krispie Treat recipe with you just in time for the sweetest night of the year! Halloween is all about the sweet treats after all!
I found these oversize candy corn rice krispie treats in my grocery store and couldn’t resist picking them up. But then I got to thinking that these would be so simple to make and thought it would be fun to share a recipe for this super-sized treat.
Rice Krispie Treat recipe from Kellogg’s:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
For the icing:
1 box confectioners’ sugar (1 pound)
2 large egg whites
Orange food coloring
:: STEP ONE ::
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
:: STEP TWO ::
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Cut treats into triangles and use your hands to slightly round the edges. Allow to cool completely.
:: STEP THREE ::
While treats are cooling, combine confectioners’ sugar with egg whites in a mixing bowl. (You might need to add a teeny-tiny bit of water to sugar and egg white mixture if it’s too dry. I recommend adding it a tablespoon at a time.) You want the consistency of the icing to be like a heavy syrup – thick enough that it will stick to the sides of the treats but not so heavy that you can’t spread it… Divide icing into 2 small bowls. Set one bowl of white icing aside. Add orange food coloring to the other bowl until you get the shade you desire.
:: STEP FOUR ::
Once the treats are cool, cover top half (widest end) of each treat with orange icing. (Pour icing onto treat and using an icing knife or other spreader to spread icing over top and on the sides). Immediately sprinkle part of the top with yellow sprinkles so that they “glue” themselves to the icing. Then spread white icing over the bottom tip. And there you have some super-duper (and oh-so-cute) oversized candy corn rice krispie treats!
Before I go, here’s a closer look at some of the props used in my little Candy Corn Rice Krispie Treat vignette. First up are these mini pumpkins resting atop this mercury glass jar candle (from Anthropologie). I love the patina of mercury glass and those mini pumpkins are just sweet as pie… you might recognize these pumpkins because I borrowed them from my Fall Mantel. They are “real” pumpkins so I’m having lots of fun photographing them while they are still fresh.
I found this vintage inspired glittered Owl & Pumpkin ornament at Michael’s craft store last year. Doesn’t the glitter make it look almost like they’re covered in snow? They remind me of little Halloween characters trying to masquerade as a Christmas ornament…
Another vintage inspired treasure of mine is this black cat greeting card – a Walmart find many, many moons ago. I’ve held on to it for years because I think it is so cute and clever with it’s little handle like a bag but really it’s a greeting card (and of course it’s covered in glitter – my favorite!)
Will you give this oversize Candy Corn Rice Krispie Treat recipe a try? Have you made any other fun candy inspired Halloween treats? Leave me a comment and a link if you have! I’d love to check it out!!
I hope you have a safe and sweet holiday tonight! I’ll see you tomorrow. ’til then…