Food & Cooking Recipes Dessert & Treats Recipes Crisp Candy-Corn Treats 3.4 (372) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 2, 2020 Print Rate It Share Share Tweet Pin Email Yield: 20 Two Halloween must-haves—candy corn and cereal treats—make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright, unexpected flavor. Ingredients Cooking spray 9 tablespoons unsalted butter, divided 12 cups miniature marshmallows, divided ¾ teaspoon fine salt, divided 9 cups crisp puffed-rice cereal, divided 1 tablespoon grated orange zest Yellow and red food coloring 1 tablespoon grated lemon zest Directions Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer. Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan. Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise. Using your hands, gently mold each treat into a candy-corn shape. Romulo Yanes Cook's Notes To store, arrange treats in a single layer on parchment-lined baking sheets, wrap tightly in plastic, and keep at room temperature, up to 3 days. Rate it Print