It’s that time of year and while it may be cutting it close, there is no better time to prepare for Halloween goodies this weekend than finding some colorful fun treats! In an effort to branch out and try something new, I began experimenting with candy corn and it’s possibilities. I wanted to harness both it’s color and flavor (i.e. A huge sugar rush!). The end result: Candy Corn Coated Crispy treats. It exists somewhere in the realm of rice crispy treats but also quite different in both making and tasting!
The star players here: Candy corn (duh) corn chex (or rice, I feel like wheat would be to dense, but that’s up to you), powdered sugar, evaporated milk, pretzels, annnd peanuts (optional). These things all wonderfully come together for a brightly colored Halloween treat that everyone can love!
There is one, little, tiny, catch though. You see, if you want to have the nice candy corn yellow and orange in the mix you have to…err…separate every single piece of candy corn into it’s colors. (except white, no matter what I did white turned out kind of orange). It can take some time, but with kitchen shears and a TV show or two to sit down and watch you’ll get them done in no time! I promise it’s not AS bad as it sounds.
Next, you’ll get your dry components all mixed together (that’s the chex, pretzels and peanuts) as we’ll need to do two batches to get the colors involved.
Once that is done, we will need to make up a sort of icing/glaze/sugar and milk mix. This will serve as a liquid base to help melt the candy corn into. Candy corn does not have much liquid and won’t really melt without burning on it’s own, so this mixture helps us out.
You’ll need to add about 1/4 of a cup to 2T of this mixture at a time until you get a smooth, thick mixture that will coat the chex, pretzels and peanuts well. It’s not an exact science but as long as you keep your eye on it, you’ll do fine. The amounts are fairly forgiving in if you put a little too much liquid you can reduce it some or add more if it’s too thick.
Once you get your two batches you kind of fold, mix and mash (gently!) to get a good mix of everything together. Press into a 8×8 or 6×9 pan, top with powdered sugar then melted chocolate and voila, a Halloween treat to impress!
Also of note, something I haven’t gone over in this blog. When we melt the chocolate we create a double boiler set up. Basically this is just a pan where water is boiling, then another pan or bowl is placed on top so that the steam from the boiling water melts the chocolate. Using this more indirect method to heat the chocolate is much more gentler than being straight on the burner and makes it less likely you will scorch the chocolate. Also be really, really sure you’re pans are super dry, if you add even a few drops of water to melted chocolate it will get a very weird, undesirable texture. If you overcooked it and it’s gotten too thick, your best bet is to add a small amount of oil or fat (but not butter because that has water in it!) until you reach your desired consistency.
There is kind of a lot of steps here but nothing is super complicated, but it’s soooo worth it. You’ll FALL (pun intended) in love with these candy corn coated crispy treats as will anyone else that joins you this Halloween. Enjoy the holidays and if you tried this recipe let me know in the comments!
Candy Corn Coated Crispy Treats
A great tasty Halloween sweet that is sure to impress everyone!
- 5 cups corn chex
- 1/2 cup evaporated milk
- 2 cups powdered sugar
- 1-11oz bag of candy corn (about 2 cups)
- 1 cup pretzels
- 1/2 cup peanutes
- 1 cup milk chocolate chips
- Extra powdered sugar for topping
- Step 1 Separate yellow and orange pieces of candy corn with kitchen shears (white and orange can stay together)
- Step 2 Gently break pretzels into large pieces. Mix together chex, pretzels and peanuts. Measure out about 4 cups and place in a large mixing bowl.
- Step 3 Prepare a sheet pan with parchment paper.
- Step 4 In medium sauce pan heat evaporated milk and powdered sugar together. Mix until completed combined and gently bubbling. Turn off heat.
- Step 5 In another saucepan over medium heat add about 1/4 cup of evaporated milk/powdered sugar mix and all of the orange pieces of candy corn. Stir constantly.
- Step 6 If candy corn mixture is bubbling but pieces are not fully melted, add another tablespoon or two of the evaporated milk mixture. Repeat until full melted.
- Step 7 Once all candy corn is melted, begin to pour in batches over the 4 cups of separated chex, pretzels and peanut mix. Stir quickly as this will setup in only a few moments. Repeat until all of the orange candy corn mix has coated chex, pretzel, peanut mix.
- Step 8 Pour coated chex mix onto pan lines with parchment paper.
- Step 9 Repeat the same process of melting the candy corn with the yellow candy corn pieces. (Use new pans or clean the ones you have just used). Mix this mixture with your remaining chex, pretzel, peanut mix in the same way as before.
- Step 10 Pour this mix onto your parchment lined pan as well. Wait about 5 minutes for to cool.
- Step 11 After 5 minutes is up, spray a 8×8 or 6×9 baking pan with non-stick spray. Tear off chunks of the candy corn coated mix (randomly picking orange and yellow or mixes thereof) and begin to press into dish.
- Step 12 Dust with powdered sugar.
- Step 13 Once all candy corn coated mixture is pressed into pan begin to heat a double boiler. If you do not have a double boiler simply boil a pot of water and place either a glass or steel bowl on top such that the steam from the boiling water heats the bowl.
- Step 14 Pour the chocolate chips into top of double boiler or bowl and stir and fold until chocolate melts to a smooth consistency.
- Step 15 Drizzle chocolate over candy corn coated crispy treats.
- Step 16 Place in fridge for about 30 minutes for everything to set up. Slice into squares, serve and enjoy!