Crispy bars are great, and I think they’re even better when you make them with extra add-ins! Last winter, I made some Chocolate-Peanut Butter Cup Crispy Treats which were really good, so I thought I’d try an autumn version with candy corn. I found this recipe at MyRecipes.com which had both candy corn and M&M’s. I thought I’d add some chopped peanuts in there, too, since I like the candy corn-chocolate-peanut combination. You could use cashews instead of peanuts, if you like. I also changed the amounts of some of the ingredients from the original recipe, which I’ve noted in my version below. If you like sweet-and-salty treats, I think you’ll like these, although they’re more sweet than they are salty. If you’d like them saltier, you could add a little less candy corn or M&M’s, and a little more chopped nuts to the crispy treats mixture. If you prefer your crispy treats all sweet, you can omit the nuts and add in some extra candy corn or M&M’s. I liked using the M&M’s Minis in these treats, but you can also use the regular size M&M’s.
CANDY CORN AND M&M’s CRISPY BARS by NancyCreative, adapted from MyRecipes Makes a 9 x 13″ pan
- 5 1/2 cups rice cereal
- 3/4 cup candy corn
- 3/4 cup M&M’s Minis (or regular M&M’s)
- 1/2 cup coarsely-chopped salted peanuts (or cashews)
- 4 Tablespoons butter
- 1 (10-ounce) bag miniature marshmallows
For Chocolate/Candy Corn Topping:
- 1 cup white semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 1/3 cup candy corn
Spray a 9 x 13″ pan with nonstick cooking spray, grease well with butter, or line pan with parchment paper; set aside (I lined my pan with parchment paper).
In a large bowl, add the rice cereal, candy corn, M&M’s, and nuts. Stir these dry ingredients with a large spoon, until all ingredients are blended well; set aside.
Melt butter in large sauce pan over low heat. Add marshmallows, stirring constantly until completely melted and well-blended with the butter, about 3 to 3 1/2 minutes. Pour melted marshmallow mixture over the cereal/candy/nut mixture in the large bowl. Immediately stir mixture until all the dry ingredients are coated with the marshmallow mixture.
Using a buttered spatula or waxed paper, press mixture evenly and firmly into your greased or lined 9 x 13″ pan. Then top with chocolate/candy corn topping.
To make the topping, microwave chocolate chips for 30 seconds, stir, then microwave another 30 seconds and stir, continuing this until chocolate chips are completely melted and smooth–about 2 minutes (be careful not to overcook)! Stir in coconut oil while chocolate is still warm, blending well (the coconut oil helps make the chocolate more drizz-able). Drizzle melted chocolate diagonally over crispy mixture in the pan, and sprinkle the candy corn evenly on top. Then drizzle another layer of chocolate on top of that, going the other direction diagonally, for a cris-cross effect.
Let crispy mixture and topping cool and set, then cut into bars (you can refrigerate them to help them set more quickly, for about 30 minutes). These are best eaten the same day; you can store for up to 2 days at room temperature in an airtight container.
Crispy bars are so quick and easy to make! Do you like your crispy bars plain or with add-ins?