Haystack Rice Krispie Treats

As I write this lying in bed on a Saturday morning, I’m debating a few things. A) Do I eat the Trader Joe’s mini peanut butter cups that are lying next to me? (And YES, they are in a package, not loose). B) Do I knock on my wall to let my neighbor know that she’s playing her music too loudly? (I woke up at 7:46 am to “Glory” by Common and John Legend, a magnificent song that is not meant to be used as an alarm clock). C) DO I eat the peanut butter cups??

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See, life is full of hard decisions. But one thing that wasn’t hard to decide was whether or not to make these pumpkin candy corn rice krispie treats. I know that a lot of people think candy corn is disgusting, considering that it’s carnauba wax and all, but so are sprinkles, people. And we eat those all the time. Plus I love candy corn, especially when it comes in the pumpkin shape because that means more to bite into. Pumpkin candy corn also brings up fond childhood memories of trick-or-treating on my block. The elderly couple who (is it who or that in this context? I never know) lived across the street used to hand out small zippy bags filled with popcorn and a couple pumpkin shaped carnauba treats. I never saw them anywhere else so I thought that the couple was especially cool for having the hookup.

You might be a-wondering why I added vanilla to the pre-existing rice krispie recipe. That’s because vanilla is already the prominent flavor in marshmallows and candy corn, so the extract enhances it and makes the end result more robust.

Also, how cute are these pumpkin Peeps?! I’ve always been into Peeps, so they were an exciting find for me.

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INGREDIENTS:

6 cups Rice Krispies cereal

4 cups mini marshmallows (these melt more easily than the large ones)

3 tbsp butter

1/2 tsp vanilla extract

Orange food dye (just enough to make the marshmallow-butter mixture slightly orange so that it looks more hay-like)

1 bag pumpkin shaped candy corn

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DIRECTIONS:

Spray a 9×13 inch pan with non stick spray.

Melt butter in a large saucepan set over medium heat. Don’t turn the heat too high, or the butter and/or marshmallows will burn. Once the butter is melted, add in the marshmallows. Stir until a shiny, smooth mixture has formed. Add the orange food dye and vanilla, and stir until evenly distributed. Remove from heat.

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Add in the rice krispies, and stir until combined. Move mixture into the 9×13 pan, and press down using wax paper or an off set spatula that’s been sprayed with non-stick spray. Push the pumpkin candy corn into the top of the krispies. Let cool.

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Using a sharp knife, cut into squares that are the size that YOU WANT THEM TO BE.

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Enjoy!

Leslie

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