Fall Harvest Rice Krispies Treats Recipes

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

Steps:

• In large bowl, mix cereal with candy corn.
• Melt butter and marshmallows in saucepan over medium-low heat, stirring continuously until smooth.
• Add one drop yellow food coloring and one drop red food coloring to marshmallow mixture to create orange color.
• Stir until thoroughly blended, adding more coloring to achieve desired shade of orange.
• Add marshmallow mixture to cereal mixture and stir quickly to combine and coat.
• Spread in buttered rectangular pan or dish and press evenly.
• While still warm press pumpkin candies into top of the treats.
• Refrigerate and cut into squares when cooled.
• Recipe may be doubled.