Ingredients:
- 1/2 cup butter
- butter for pan and hands
- 10 cups crispy rice cereal
- 9 cups miniature marshmallows
- 2 cups mixture of candy corn, and indian candy corn
- 3/4 cup miniature chocolate chips
- orange food coloring
- candy pumpkins, optional
Preparation:
Butter a large jelly roll pan. In a medium saucepan melt butter and marshmallows; stirring constantly until smooth. In a large bowl, mix rice cereal, candy corn and miniature chocolate chips together. Add orange food coloring to the marshmallow mixture, blending thoroughly. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread mixture on prepared jelly roll pan; press with buttered hands. If desired, while still warm, press on candy pumpkins spaced about 1 1/2 inches apart.Refrigerate until well chilled and firm then cut into small squares.
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Cookie Recipes Index
Candy Recipes
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