Leftover Candy Krispies Treats

The Halloween hangover is no joke. Stray glitter shimmers from couch cushions and carpeting; bright, greasy makeup smudges mark bathroom faucets and refrigerator doorhandles. There are extra loads of impossibly-stained laundry and the challenge of finding storage for yet another wig. Regrettable amounts of candy washed down with a lamentable number of drinks make for a tired tummy. Here, I propose an update on a childhood favorite that will help clear the neverending candy bowl.

 

Leftover Candy Krispies Treats

 

¼ cup (4 tablespoons) butter

1 16-ounce package marshmallows

9 cups Rice Krispes cereal

1½ cup (8 ounces) leftover chocolate Halloween candies, chopped into ½-inch chunks

½ cup candy corn, chopped into ½-inch pieces

 

 

Spray a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.

 

In a Dutch oven, melt the butter over low heat. Add the marshmallows and stir. Continue to stir until fully melted, about 8 minutes. Remove from heat and add the cereal. Stir to fully incorporate, working quickly. Add 1 cup of the chocolate pieces and ¼ cup of the candy corns and stir to incorporate.

 

Pour into the prepared baking dish, gently pressing down with buttered spatula or waxed paper. Sprinkle the remaining chocolate pieces and candy corn evenly over the top and gently press into the surface.

 

Allow to set in the fridge for an hour. Run a sharp knife along the edge of the pan and gently invert to release. Place candy side up on a cutting board to desired size and serve immediately. Maybe stored in an airtight container for no longer than 24 hours. Or freeze, removing 15 minutes to thaw at room temperature before serving.

NOTE: If you hate candy corn, simply omit and add more chocolate-based pieces.