We take Halloween VERY seriously around here. From decorating the house to adorning the outside, we love this “holiday”.
I usually send a special treat to school to celebrate, but I thought this year I’d share something every week for the month of October – and would love you to participate by sharing your favorites!
One of the things I love most about Halloween “baking” is that it’s typically less fussy and complicated than the baking I do for holiday gifts or birthday celebrations. It’s all about color, fun and going a bit over the top.
These adorable treats turn traditional rice krispie treats (which I love) into giant candy corns (more love). And they couldn’t be easier – or quicker – to put together. Even your littlest “helpers” can assist, from stirring in the melted marshmallows to piping out the frosting, and sticking in the candy corn decorations.
What are your favorite Halloween treats? Let’s have some fun this month!
adapted from Life in the Lofthouse
9 c. crispy rice cereal, divided
1 1/2 sticks butter
24 oz. marshmallows, divided
yellow and orange gel food dye
your favorite vanilla buttercream or frosting
Spray two 12-cup regular muffin tins with non-stick cooking spray (such as Pam) – set aside.
In a large saucepan, melt a half stick of butter over low heat. When butter is almost completely melted, add 8 oz. of the marshmallows, and stir constantly. When marshmallows are almost completely melted add 3-4 drops of yellow food dye, stirring well to evenly distribute color (add more dye if you want a deeper hue). Remove from heat.
Pour 3 c. of the cereal into marshmallow mixture – stir quickly and gently to combine.
Using a large greased spoon, evenly distribute the mixture into the muffin tins, using the back of the spoon to press it in. Set aside.
In another large saucepan, melt the remaining stick of butter over low heat. When butter is almost completely melted, add the remaining 16 oz. of marshmallows, and stir constantly. When marshmallows are almost completely melted add 3-4 drops of orange food dye, stirring well to evenly distribute color (add more dye if you want a deeper hue). Remove from heat.
Pour 6 c. of the cereal into the marshmallow mixture – stir quickly and gently to combine.
Using a large greased spoon, evenly distribute the orange mixture into the muffin tins, using the back of the spoon to press it in. Let set for about an hour.
Scoop your buttercream into a large heavy-duty ziploc bag – snip a small opening in the corner.
Remove the treats from the muffin tins and invert onto a work surface. Pipe a “swirl” of frosting on each treat, topping with a candy corn.
This delicious recipe brought to you by Sheri Silver