Chef Singleton’s Kitchen

When you ask people what their favorite holiday is, the answer you receive most often is Christmas. I am not one of those people. I absolutely LOVE Halloween and have loved it ever since I was a kid. So, for this special extra-large Halloween edition of the Tatler, I made the staff a special Halloween treat. I call them, Krispie Candy Corns. Basically, they are your classic Rice Krispie Treats made to look like candy corn using food coloring. The recipe I found put a spin on the standard Rice Krispie treat by adding different flavors to the orange and yellow sections of the candy corn. Having lemon and orange zest added in with the Rice Krispie treats, however, did not sound very appealing to me, so I left it out. I will give you the original recipe though, so you can use it as you please.

Total Ingredients:
* 2 sticks butter
* 2 10-oz bags mini marshmallows
* 2-3 lemons
* Yellow food coloring
* 1 12-oz box Rice Krispie Cereal
* 2 oranges
* Red food coloring

For the yellow ring:
* 3 Tbsps. Butter
* 5 cups mini marshmallows
* 1 Tbsp. lemon zest
* 2 drops yellow food coloring ( I suggest more)
* 4 ½ cups Rice Krispie cereal

For the orange ring:
* 2 Tbsps. Butter
* 2 ½ cups mini marshmallows
* 1 Tbsp. orange zest (from 2 oranges)
* 2 drops yellow food coloring
* 2 drops red food coloring
* 3 ¼ cups Rice Krispie cereal

For white center:
* 2 Tbsp. butter
* 2 ½ cups mini marshmallows
* 2 cups Rice Krispie cereal

Directions:
Grease two 8 inch cake pans and two spatulas with butter or nonstick cooking spray and set aside.
In a large saucepan, start to make the yellow layer: Melt 3 tablespoons butter over medium heat. Add 5 cups miniature marshmallows; stir until melted. Stir in lemon zest and yellow food coloring. Place 4 ½ cups Rice Krispie cereal in a large bowl, then add marshmallow mixture and stir quickly with greased spatula until fully incorporated.
Divide yellow Rice Krispie mixture between two cake pans, and use your hands to create a ring around the inside of the cake pan about 1 ½ inches wide. Rub a bit of butter on your hands as necessary to prevent the mixture from sticking to your hands. Work quickly, as the mixture becomes difficult to manipulate when it cools.
Wash saucepan and spatulas, then repeat the same process with ingredients for the orange ring, and then the white center.
Let sit for two hours (or overnight). Run a small knife around edges of pan and invert loaf onto cutting board. Cut the round in half and then in quarters, then cut each quarter in half.

Reviews:
“Scrumptious” – Isabella Cross
“Delicious” – James Viox
“Really good” – Mahfoudh Mohamed
“Very good” – Brent Christiansen
“Tasty and festive” – Emily Phillips
“Adorable and tasty” – Hayley Osborne
“Cute and delicious” – Aryan Overstreet
“Indescribably good” – Jordan Gentry