Now I need to make some more for our Halloween night festivities with our neighbors and friends. Thank goodness I bought two bags of the Hershey's Candy Corn creme bars.
Candy Corn Creme Rice Krispie Treats
Prep Time: 15 minutes
Cook Time: 5 minutes
Keywords: no bake dessert snack Herhsey's Candy Corn Creme bar rice krispies marshmallows Halloween bars rice krispie treats American fall
Ingredients (24 squares)
- 4 tablespoons butter
- 1 cup chopped Hershey's Candy Corn Creme bars (about 12 mini bars)
- 4 cups mini marshmallows
- 5 cups crispy rice cereal
- 1/2 cup butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- candy corn colored sprinkles
- candy corn
- White Chocolate Candy Corn M&Ms
InstructionsFor the treats
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add the cereal and the chopped candy. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Place in fridge to cool and set.For the frosting
In a stand mixer, cream together the butter and the powdered sugar.
Then add the marshmallow fluff and mix on medium until light and fluffy, scraping down the sides of the bowl as needed.
Add the vanilla and mix until well blended.
Spread over the cooled treats and place back into the fridge to set.
Once the frosting is set, cut the treats into squares and serve.Optional toppings
If you want to add sprinkles, candy corn, or M&Ms, do so before you place the frosted treats back in the fridge.Notes
I used Wilton's clear vanilla extract to keep the frosting as white as possible, but this is not necessary.
These treats do not need to stay refrigerated, but I keep mine in the fridge if I am making them ahead of time.