Rice Krispie Candy-Corn Treats

These were lots of fun to make, and easy too!  And, everyone who sampled them loved the bright, unexpected flavor from the orange and lemon zest.

Enjoy!

Source:  Everyday Food magazine, October 2012

9 T. unsalted butter, divided

12 c. miniature marshmallows, divided

3/4 t. fine salt, divided

9 c. crisp puffed-rice cereal, divided

1 T. grated orange zest

yellow and red food coloring

1 T. grated lemon zest

Lightly coat a 5x9" loaf pan with cooking spray.  In a large saucepan, melt 3 T. butter over medium heat.  Add 4 c. miniature marshmallows and 1/4 t. salt; stir until melted.  Stir in 3 c. cereal and immediately transfer to pan.  Coat an offset spatula with cooking spray and firmly press mixture into an even layer.

Rinse saucepan.  Repeat step 1 twice:  To second batch, add orange zest and enough yellow and red food coloring to tine marshmallow mixture orange before adding cereal, then press into pan.  To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow.  Press third batch into pan.

Let set 2 hours (or overnight).  Run a small knife around edges of pan and invert loaf onto a cutting board.  With a serrated knife, cut loaf into 10 slices.  Cut each slice in half crosswise.

Using your hands, gently mold each treat into a candy-corn shape.