Candy Corn Rice Krispy Treats

When I got my Everyday Food magazine for October, these adorable treats were printed on the inside back cover.  I already love rice krispy treats, so making them a festive candy corn shape seemed like the right thing to do.  Don't try to divide a single batch and tint each part...just make 3 separate batches because you know how quickly the marshmallow will set up  on you.  Also, add the food coloring to the marshmallow mix BEFORE you pour it over the cereal...much more consistent coloring that way.

Ingredients  for 3 batches
12 C. mini marshmallows (probably need 2 bags)
9 C. cereal
9 T. butter
3/4 tsp. salt

For each batch you'll need:  4 C. marshmallow, 3 C. cereal, 3 T. butter and 1/4 t. salt.

In a saucepan on med-low heat (don't try to do this fast on a higher temperature) melt the butter, then add the marshmallows and salt.  Stir until melted.  Pour over the cereal in a large bowl and stir up with a wooden spoon.

Make up the first batch of treats, don't add any food coloring and press into the bottom of a bread pan that you sprayed with cooking spray.

Make the next batch with orange coloring (or mix red/yellow...more drops of yellow than red).  Press on top of the plain layer.

 Make the 3rd batch and color it yellow and press in to the pan.  Let it sit for about 5 minutes and then plop out of the pan on a cutting board.

Cut the loaf into slices, then cut each slice in half and use your fingers to squish the top together and gently round the edges.