Candy Corn and Peanut Rice Krispies with Brown Butter Caramel
Candy Corn and Peanut Rice Krispies with Brown Butter Caramel- These Rice Krispies treats are based off of the ever popular candy corn and peanut fall treat mix. They’re packed with ooey-gooey brown butter caramel and sea salt to make the perfect sweet and salty treat!
Ah, the candy corn debate. I feel like most people are either all in on candy corn and can’t wait to pick up a bag as soon as it hits stores OR you think it’s overly sweet and waxy. I was never really team candy corn until my mom put out a bowl mixed with salted peanuts while watching football. I couldn’t believe how much I ate! I always felt it was extremely sweet and hard to eat but with the salted nuts it was hard to pass up. Now I know this iconic Payday inspired treat is not anything new but since it’s my husband’s favorite candy bar, I decided to create a sweet treat with those flavors.
If you love that sweet and salty mix, these Rice Krispies will change your life. Too dramatic? I’m pretty passionate about this one 😉
So let’s get into it!
Steps to make Candy Corn Peanut Rice Krispies
This recipe is very simple and comes together pretty fast. Here are the ingredients that I used:
- Butter: I used 1 stick of unsalted butter and browned it before adding the caramel chips. Browing the butter is a MUST. I know it’s an extra step but it definitely makes all the difference in that Payday flavor.
- Kraft Caramels: I used the unwrapped caramel bits just to make it quicker but either variation will work.
- Marshmallows: Of course, you can’t have rice crispy treats without the marshmallows. I used the mini marshmallows in this recipe.
- Rice Crispy Cereal: Any brand of this puffed rice cereal will work!
- Candy Corn: Obviously
- Unsalted Peanuts: I like to use unsalted peanuts, so I can control the amount of salt in the recipe.
- Flaked Sea Salt: This is an important ingredient added at the end of cooking to help balance all of the sweet goodness we have going on.
- Step 1 Brown the butter: In a large pot, begin to brown the butter on medium low until it’s bubbly and fragrant. I like to use a large Dutch oven for this recipe.
* If you’re new to brown butter, I’ve written more detailed steps down below for you! - Step 2 Melt the caramel: Turn the heat down to low and add the unwrapped caramels to the pot of warm butter. Stir until just melted.
- Step 3 Add the marshmallows: Fold in the mini marshmallows until all three ingredients are combined and fully melted. Turn off the heat.
- Step 4 Add the rice crispies: Slowly add the rice crispy cereal into the pot of melted caramel and marshmallow. Mix this together until combined. Make sure to work quickly so the caramel and marshmallow don’t harden up.
- Step 5 Form and top: Press the caramel rice crispy mixture into a buttered 9×13 pan and top with chopped candy corn, peanuts, and a a good sprinkle of flaked sea salt.
Let the treats cool before cutting and enjoy!
How to make brown butter
Don’t be intimidated by this step! It really is very easy.
Start with a skillet on medium heat and toss the butter into the pan to start melting. Once the butter has melted, it will start to foam and bubble up slightly. This is the browning process. Stir the butter slowly while it foams up and cook for 2-3 minutes. Keep a close eye on the pan until you start to smell the nuttiness and see little brown solid bits form in the bottom of the pan. The brown bits are what give this butter it’s delicious flavor! If the bits turn to black, throw the butter out, rinse the pan, and start again.
Looking for more sweet treats?
Cranberry Apple Cobbler with Molasses Crust
Chocolate Covered Raspberry Chia Seed Pudding
Before you go, if you make these Candy Corn Peanut Rice Krispies, leave a comment and/or rating down below. I’d love to hear what you think!
Candy Corn and Peanut Rice Krispies
Ingredients
- 1/2 cup unsalted butter plus a 1TB for buttering pan
- 11 oz caramel bits or cubes
- 10 oz mini marshmallows
- 6 cups puffed rice ceral
- 1 cup candy corn
- 1/3 cup unsalted peanuts
- flaked sea salt for topping
Instructions
- Butter a 9×13 sheet pan and set aside.
- Start by browning the butter. In a deep pot set on medium heat, add the butter and allow it to melt. As it browns, the butter will start to foam and turn golden brown. (About 2-3 minutes.) Stir the butter constantly until the butter smells toasted and you see little brown bits in your pan.
- Once the butter is browned, turn the heat down to low and add in the caramel bits. Stir the caramel until just melted.
- Add the marshmallows into the pot and stir with the brown butter caramel until they melted and combined. Turn off the heat.
- Directly into the pot caramel, add the puffed rice cereal. Toss this gently and mix well.
- Working quickly, evenly pour and press the rice crispy mixture into the buttered pan. This will be sticky so using a rubber spatula helps.
- Top the warm rice crispies with chopped candy corn and peanuts pressing the toppings down gently. Sprinkle with a good pinch of sea salt to finish it off.
- Before cutting, wait for the treats to fully cool so everything holds together. For larger rice crispies, cut into 12 squares or for a more manageable sized treat divide the 12 into 24 squares.
One response to “Candy Corn and Peanut Rice Krispies with Brown Butter Caramel”
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I can’t wait to make these!
I can’t wait to make these!