Candy Corn and Salted Peanut Rice Krispie Treats
- Total Time: 15 mins
- Yield: 15 treats 1x
Description
There’s nothing subtle about these sugar bombs, but that’s what’s so great about the nostalgic treat.
Ingredients
- 4 tbsp unsalted butter
- 1/2 tsp salt
- 1 (10 oz) bag mini marshmallows
- 6 cups Rice Krispie cereal
- 1 cup candy corn
- 1 cup salted peanuts
Instructions
- Spray 9×13″ pan with cooking spray. Set aside.
- In large pot, melt butter over medium heat.
- Keep stirring until butter becomes slightly browned.
- Add salt and marshmallows and stir well until they are completely melted.
- Remove from heat and add Rice Krispie cereal, candy corn, and peanuts.
- Pour into prepared pan and spread out evenly.
- Let cool then cut into squares.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 200
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Frequently Asked Questions
Why does the recipe brown the butter before adding the marshmallows?
The instructions say to keep stirring the 4 tbsp of unsalted butter over medium heat until it becomes slightly browned before adding the marshmallows. Browning the butter creates toasty, nutty milk solids that deepen the flavor of the finished treat — a straightforward upgrade from the standard melt-and-mix method.
When should I add the candy corn and peanuts — while the marshmallows are still on the heat?
No — the recipe removes the pot from the heat before stirring in the Rice Krispie cereal, candy corn, and salted peanuts. Adding them off-heat prevents the candy corn from melting into the marshmallow and keeps the peanuts from over-toasting, preserving both textures in the finished treats.
