Candy Corn Crispies Treats Recipe
  • (2) 12 oz packages of large or mini marshmallows
  • ½ C. butter (1 stick)
  • 8 C. crisped rice cereal
  1. Spray a 9x13 baking with non-stick cooking spray.
  2. Cut the stick of butter into equal parts and place in a large saucepan allowing it to melt about ¾ of the way on low heat.
  3. Add in the 2 packages of marshmallows and turn the heat up to medium.
  4. Stirring occasionally, allow the marshamallows to melt about ¾ of the way - you don't want them to over cook.
  5. Once the marshmallows melt about ¾ of the way, add in the rice cereal 2-3 cups at a time, mixing into the marshmallow mixture.
  6. Pour the treats into a 9x13 baking dish and gently press down.
  7. Allow to cool a few hours prior to decorating.
  1. Cut the treats into triangles. You can make them as large or small as you like. If you prefer to use a knife, that works too!
  2. Use the Wilton yellow gel icing to outline the bottom of the candy corn and then gently squeeze the icing out to fill it in. Use a toothpick to fill in the gaps.
  3. Repeat step #2 using the orange gel icing for the middle section.
  4. Finish by topping with the white gel icing.
  5. Repeat with all the crisped rice triangles.
Recipe by Stretching a Buck at