Autumn Rice Krispie Solutions

Mildred Day and Malitta Jensen had a problem. Often times amazing things can happen when people can find a solution to a problem. These homemakers were leaders of a Campfire Girls group. They needed the girls to make something that they could sell to raise funds for activities. The year was 1939 and these two very  busy ladies came up with Rice Krispie treats. They have truly become a worldwide treat.

The basis of the recipe is simply Rice Krispies (a simple puffed rice cereal) and some kind of marshmallow cream. The original recipe can be found on the Kellogg site.

As with any great recipe everyone likes to tweak it and adjust it to get a little different flavor, texture or even appearance. In this article you will see two candy corn, Rice Krispie treat choices. It is not that they are hard, or even very different, but it seems that in the fall of the year it is good to have a choice.

1-candy-corn-525475_640

Candy Corn Rice Krispie treats

These will use the same basic recipe but have additives of food coloring and candy corns. If you happen to look in the candy corn section of your local market, you may notice that candy corns now come in a variety of choices. There are regular, caramel, and even caramel apple flavors. So get a bag of each or pick your favorite.

Here is what you need:

¼ cup of butter

6 cups of miniature marshmallows

10 drops of yellow food coloring

3 drops of red food coloring

6 cups of cereal

2 cups of candy corn

Non stick cooking spray

large heavy sauce pan

spoon

cake pan sprayed with nonstick cooking spray

waxed paper, a little larger than the size of the cake pan

 

In the sauce pan melt the butter over low heat. Add the marshmallows and keep stirring until they have all melted. Keep stirring and cooking for an extra minute. Remove from the heat and stir in the food coloring. Add the cereal and candy corn until they are covered completely. Place them in the pan, cover with wax paper and press out the mixture to be even in the pan. Allow to set up completely and then cut and share.

This next recipe changes the flavor with a little bit of zest added. Instead of adding candy corns they are shaped like candy corns. They take a little more work, but they are well worth the reaction. You are essentially making three different batches of Rice Krispsie treats, each in a different flavor and color and then shaping them into a candy corn.

You will need:

Non stick cooking spray

9 cups of cereal

9 tablespoons of butter separated

12 cups of miniature marshmallows, divided into three

1 tablespoon finely grated orange zest

1 tablespoon finely grated lemon zest

yellow food coloring

red food coloring

large heavy sauce pan.

spoon

5-9 inch loaf pan sprayed with nonstick cooking spray

waxed paper, a little larger than the size of the cake pan (3 sheets)

parchment paper

serrated knife

For the first batch of treats (layer one) you will need to melt 3 tablespoons of butter in the heavy sauce pan. Add 4 cups of marshmallows and stir as they melt. Remove from heat, then stir in cereal until it is completely covered. Pour into pan and use the waxed paper to flatten it out.

The second batch add the orange zest into melted butter and then add the marshmallows. Melt and remove from heat. Add red and yellow food coloring for the color orange.

Using the waxed paper to protect your hands,  press on top of the first layer.

The third batch add the lemon zest into the melted butter and then add the marshmallows. Melt and remove from heat. Add yellow food coloring.

Using the waxed paper, press on top of the orange layer.

Let the loaf set up for about three hours. Use a knife to go around the edges of the loaf pan. Turn out the treats in a solid block. Using the serrated knife cut the loaf like you would a loaf of bread. Cut each slice into the desired size and then surround in parchment paper and gently shape into the candy corn.

These two recipes should take you right from Halloween to Thanksgiving. Enjoy

 

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