• Gather the ingredients and have them close at hand on the counter or table.
• Using a knife or wavy cutter, roughly chop 1/2 cups of the candy corn, leaving 1/4 cup whole for the top.
• Line an 8"x8" square pan with parchment paper or aluminum foil for easy removal of the treats later. (I tried using waxed paper, but it actually stuck to the treats a bit, so I would advise against using it.)

Melt the Marshmallows

• In a large saucepan, melt the butter over medium-low heat. Add the miniature marshmallows to the butter and cook and stir until the marshmallows have melted about halfway. This might take 1-3 minutes, depending on how fresh your marshmallows are.

Prepare the Crispy Treats

• Remove marshmallows from heat and add in the vanilla extract and also the chopped candy corn. Quickly stir to combine.
• Next add in the crispy rice cereal, and mix together with a long-handled wooden spoon. The mixture is quite thick and sticky at this point.
• Place the mixture in the prepared square pan. Using either a spoon or your fingers, lightly press the cereal into the pan. You don’t want to press too hard, however, or the treats won’t be soft and chewy.
• Next, decorate the top with the whole candy corn.
• Allow the cereal mixture to cool completely before removing from the pan. Once cooled, lift it up using the parchment paper and set it on a cutting board. Using a sharp knife or bench knife, cut into nine squares, or however many pieces you want to serve.
• Place squares on a platter to serve. Or if you’ll be serving them at a later time, I suggest tightly wrapping each one individually in plastic wrap and then placing them in a gallon freezer bag. They will store like this for 3-5 days without any problem. I’ve even frozen them for 2 weeks like that, and they were just fine after they were brought back to room temperature. Serves 9