Candy Corn Rice Krispie Treats
9 cups crisp puffed-rice cereal
Yellow and orange food coloring
9 tablespoons unsalted butter
12 cups miniature marshmallows
Cooking spray
¾ teaspoon fine salt

Directions

1. Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt three tablespoons of unsalted butter over medium heat. Add four cups of miniature marshmallows and 1/4 teaspoon of fine salt; stir until melted. Stir in three cups of crisp puffed-rice cereal and immediately transfer to the pan. Coat an offset spatula with cooking spray and firmly press the mixture into an even layer.

2. Repeat step one twice: to the second batch, add orange food coloring before adding the cereal, then press the batch into the pan. To the third batch, add yellow food coloring to give the marshmallow mixture a yellow tint. Press the third batch into the pan.

3. Let the treats set for two hours, or overnight. Run a knife around edges of pan and put the loaf onto a cutting board. With a serrated knife, cut the loaf into 10 slices. Cut each slice in half, crosswise to form triangles.

4. Using your hands, gently mold each treat into a candy-corn shape.