Candy Corn and Peanut Rice Krispies
These candy corn peanut Rice Krispies are the perfect blend of salty and sweet. Made with a brown butter caramel sauce and topped with flaked sea salt- you’ll definitely be craving more!
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 9x13 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.