Candy Corn Krispies

What became known as Rice Krispy treats were invented by Kellogg home economists Matilda Jensen and Mildred Day in 1939 at the Battle Creek test kitchens. Before long, it became one of the most popular homemade candies in the US and Canada, and sometime in the Seventies, it became the American version of marzipan, a confection easily molded into such things as teddy bears, clowns, and boobs. Halloween being a rich theme for all sorts of cakes, candies, and sweets, Krispy treats are no exception. This clever little innovation is fun to make, and just cute as can be.

For the outer yellow ring use 5 cups Rice Krispies, 5 cups miniature marshmallows, and a quarter stick butter with yellow food coloring; for the middle orange ring, 3 cups Rice Krispies, 3 cups miniature marshmallows, and a quarter stick of butter, with orange food coloring; and for the white center, 2 cups Rice Krispies, 2 cups miniature marshmallows, and a quarter stick of butter.

For each ring, combine marshmallows and butter, and microwave for about 3 minutes, stirring after a minute or so, until blended. Stir in food coloring; you don’t need much, only a few drops of yellow and a couple of yellow and red for the orange. Pour over the cereal, coat your hands with butter and mix the marshmallows into the cereal with your fingers until the color is uniform.

Working quickly, divide each color batch in two, then beginning on the outside of greased 8 in. cake tins, make your rings: yellow first, then orange, then the white center. Keep them an even width. Press the cereal/marshmallow mixture into the pan to ensure they stick together and make them a consistent thickness. Let the rings set for thirty minutes, then turn out on a cutting board and slice first in half, then into quarters, then into eight even wedges. Store with waxed paper between layers.

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