Indian Corn

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Total Time
25mins
Prep
10 mins
Cook
15 mins

I found this in a book called "Classroom Treats." It is great for the autumn season and reminds me of a variation of a Rice Krispies Bar.

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Ingredients

Nutrition
  • 59.14 ml butter or 59.14 ml margarine
  • 297.66 g package mini marshmallows
  • yellow food coloring
  • 1892.72 ml peanut butter and chocolate puffed corn cereal
  • 10 lollipop sticks
  • 236.59 ml candy covered plain chocolate candies

Directions

  1. Line large baking sheet with waxed paper; set aside.
  2. Melt butter in large heavy saucepan over low heat; add marshmallows and stir until melted and smooth.
  3. Tint with food coloring until desired shade is reached; add cereal and 1/2 cup chocolate pieces. Stir until evenly coated and remove from heat.
  4. With lightly greased hands, quickly divide mixture into 10 oblong pieces.
  5. Push lollipop stick halfway into each piece; shape like ear of corn.
  6. Place on prepared baking sheet; press remaining 1/4 cup chocolate pieces into each "ear." Let treats set.
  7. Tie or tape raffia to lollipop sticks to resemble corn husks.
  8. Note: You may decorate your Indian corn with tan and green raffia. Lollipop sticks and colored raffia are sold at craft and hobby stores.