Halloween rice Krispie cake

Servings: 12-14

Ingredients:

• 3 tbsp butter
• 1 16-oz package mini marshmallows
• 6 cup rice Krispies
• 1 cup candy corn
• 1 cup Reese’s Pieces
• 2 tbsp almond bark, melted

Preparation:

In a large saucepan, melt butter over low heat. Add the marshmallows and stir until melted then remove from heat. Stir in the rice Krispies, candy corn and Reese’s Pieces. Pour the mixture into greased bundt pan and press it firmly into the pan. Let it cool. Place a serving plate over the bundt pan and flip it all over so the cake is inverted onto the plate. Drizzle melted almond bark onto the cake. Slice and serve.

Irene Milito