8-inch or 9-inch baking pan (see notes for 9 x 13 inch pan)
non-stick cooking spray
non-stick foil or parchment paper
Jumbo candy eyes
Ingredients
4 ⅔cupsRice Krispies cereal
4tablespoonsEuropean-style salted butter
10 ounces marshmallows(about 40 regular or 6 cups mini)
14 to 18pieces of candy corn
dabslight corn syrup or frosting(optional)
Instructions
Line your baking pan with foil or parchment and set aside.
TIP: Spray your bowls and spatulas with non-stick spray.
Place the cereal in a large, greased bowl.
Place the marshmallows and butter, cut in pieces, in a microwave-safe bowl. Heat for one minute and stir vigorously until melted and smooth. If needed, microwave in 15 second increments.
Alternatively, to heat on the stove top, start to melt the butter over medium low heat. Add the marshmallows and melt, stirring, until about 75 percent melted. Remove from heat and continue to stir, using the residual heat to fully melt the mixture.
Squeeze a few drops of food coloring into the mixture and stir well. (Or, add about 5 drops of blue and 6 drops of red.) Add additional food coloring until desire shade is achieved.
Fold the marshmallow mixture over the cereal and blend very well.
Transfer to the baking pan and let rest until well set, at least 2 hours. Cut into squares.
Use light corn syrup or dabs of frosting (if needed) to adhere a candy corn "horn" and jumbo candy eye.
Notes
We recommend Jet-Puffed brand marshmallows. To make a 9 x 13 inch baking pan batch, use 16 ounces of marshmallows, 6 tablespoons salted butter, and 7 cups of Rice Krispies. While any food coloring will work, we recommend Americolor Soft Gel Paste brand (Electric Purple and/or Regal Purple) found online and in craft stores. OR use red and blue drops of liquid food coloring, found in most supermarkets.