 | | Directions |
- Melt butter and marshmallows together either in the microwave or on the stove top until smooth. Stir often.
- In a large bowl combine the rice crispies and candy coated chocolate pieces.
- When the marshmallows are melted and smooth, add a couple drops of yellow and red food coloring to turn it orange. Mix thoroughly. You can make it as dark as you wish.
- Pour marshmallow mixture on to the rice crispies and chocolates. Stir to combine.
- Pour into a buttered jelly roll pan.
- With buttered hands, press the mixture into the pan.
- While they are still warm, decorate the top with candy corns - optional.
- Put in the refrigerator until set.
- Cut into squares and serve.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Container: 2 large bowls, jelly roll pan
Servings: 24
|  | | Ingredients | | - | | 1/2 cup butter |
| - | | 16 ounces marshmallows |
| - | | 10 cups rice crispies cereal |
| - | | 14 ounces candy coated chocolate candies |
| - | | red and yellow food coloring as needed |
| - | | candy corn for decorating |
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