Thursday, October 3, 2013

Spiced Candy Corn Krispy Treats

Rice Krispy treats are the epitome of a classic sweet treat. The beauty of these treats is that you can gussy them up in a million different ways. To celebrate Halloween, I added the ever so popular candy corn, as well as pumpkin chai spice. They are ooey, gooey, and oh so delicious!
rice krispy treats recipe pumpkin spice
Sometimes life just calls for a rice krispy treat.
Seriously! Who doesn't love the sweet combination of ooey, gooey melted marshmallows with crispy, crunchy rice cereal?
Go ahead, try to resist biting into one...
pumpkin spice rice krispy treat recipe

Each year, I make a special Halloween version of this amazing little treat.
This year, it consists of your typical ingredients with the addition of candy corn (seriously can't keep my hands off the stuff!) and my most recent secret baking weapon...
This pumpkin spice chai tea latte mix can be found at Trader Joe's and I have literally been sprinkling it in everything, including this delightful stuffed cookie recipe. I also added it to some homemade hot chocolate last night (another fall obsession of mine, but I digress...).
So anyway, if you don't have a Trader Joe's in your town, you could easily substitute pumpkin pie spice or cinnamon. Or you could omit it completely and they would still be delicious.
pumpkin spice rice crispy treat recipe

I like my krispy treats to be really thick, so I always make them in a 9 inch square pan as opposed to the usual 9x13 inch pan.
They came out thick, gooey, sweet, and slightly spiced. The perfect treat to get you in the mood for Halloween.
I already had a little goblin trying to get his grubby little paws on one.

Spiced Candy Corn Krispy Treats
makes 16 bars

1 stick unsalted butter (8 Tbsp)
10 oz bag marshmallows
2 Tbsp pumpkin spice chai tea mix OR 2 tsp pumpkin pie spice
pinch of Kosher salt
5 cups crisp rice cereal
1 1/2 cups candy corn (I used Brach's autumn mix)

Butter a 9 inch square pan. Set aside.

In a large bowl, combine cereal and candy corn. Set aside.

In a heavy bottomed large pot, melt butter over medium heat. Once butter is melted, add marshmallows. Stir over low heat until marshmallows are melted. Stir in spice mix and salt.
Add cereal mixture to the pot and stir until marshmallows are fully incorporated into the cereal. Pour mixture into prepared pan, using a rubber spatula to push down and smooth the cereal.
Set aside at room temperature for at least 2 hours to harden.
Slice into 16 bars.
I used the candy corn pumpkins from my autumn mix bag to place on top of each treat.



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