Candy Corn” Rice Krispies

9 c. crispy rice cereal, divided 1 1/2 sticks butter 24 oz. marshmallows, divided yellow and orange gel food dye your favorite vanilla buttercream or frosting candy corn Spray two 12-cup regular muffin tins with non-stick cooking spray (such as Pam) – set aside.

In a large saucepan, melt a half stick of butter over low heat. When butter is almost completely melted, add 8 oz. of the marshmallows, and stir constantly. When marshmallows are almost completely melted add 3-4 drops of yellow food dye, stirring well to evenly distribute color (add more dye if you want a deeper hue). Remove from heat. Pour 3 c. of the cereal into marshmallow mixture – stir quickly and gently to combine. Using a large greased spoon, evenly distribute the mixture into the muffin tins, using the back of the spoon to press it in. Set aside

In another large saucepan, melt the remaining stick of butter over low heat. When butter is almost completely melted, add the remaining 16 oz. of marshmallows, and stir constantly. When marshmallows are almost completely melted add 3-4 drops of orange food dye, stirring well to evenly distribute color (add more dye if you want a deeper hue). Remove from heat. Pour 6 c. of the cereal into the marshmallow mixture – stir quickly and gently to combine. Using a large greased spoon, evenly distribute the orange mixture into the muffin tins, using the back of the spoon to press it in. Let set for a

Scoop your buttercream into a large heavy-duty ziploc bag – snip a small opening in the corner. Remove the treats from the muffin tins and invert onto a work surface. Pipe a “swirl” of frosting on each treat, topping with a candy corn.