Tuesday, November 8, 2016

Peanut Butter Candy Corn Rice Krispies

So I only had patriotic Rice Krispies in the house and really wanted to make these, so I did  They look a bit funny, but tasted like fall!

Peanut Butter Candy Corn Rice Krispies


1/4 cup peanut butter (creamy or crunchy)
10 ounces miniature marshmallows
5 cups puffed rice cereal
1 cup candy corn

Prepare an 8x8 baking dish by lining it with parchment paper.
  1. In a large mixing bowl, microwave together 1/4 cup peanut butter and the marshmallows for one minute. Stir, and microwave for an additional 30 seconds if needed to melt the marshmallows.
  2. Stir until smooth.
  3. Use a large rubber spatula to mix in the cereal. Mix in the candy corn as well.
  4. Scrape the mixture into the prepared baking dish and gently press it down to level. If desired, press additional candy corn pieces into the top.
  5. Let cool for at least 30 minutes before cutting and serving (speed set the treats by place in the refrigerator

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