Homemade Candy Corn Rice Krispie Treats

Prepare a 8x8 cake pan with pan spray and parchment paper; set aside.
In a small saucepan, combine the mini marshmallows, butter and vanilla extract and gently stir until the butter and marshmallows are completely melted; remove from the heat.
Pour the rice Krispie cereal over the melted marshmallows and stir until fully combined.
Pour the rice Krispie cereal into the prepared cake pan and press down using a piece of parchment paper until flat and smooth.

In a small saucepan, combine the mini marshmallows, butter and orange zest and gently stir until the butter and marshmallows are completely melted; remove from the heat and add in one to two drops of orange food coloring.
Pour the rice Krispie cereal over the melted marshmallows and stir until fully combined
Pour the Orange Rice Krispie into the prepared cake pan over the vanilla Rice Krispie Treats and press down using a piece of parchment paper until flat and smooth

In a small saucepan, combine the mini marshmallows, butter and lemon zest and gently stir until the butter and marshmallows are completely melted; remove from the heat and add in one to two drops of yellow food coloring.
Pour the rice Krispie cereal over the melted marshmallows and stir until fully combined.
Pour the Yellow Rice Krispie into the prepared loaf pan over the orange Rice Krispie Treats and press down using a piece of parchment paper until flat and smooth.

Once the Candy Corn Rice Krispie Treats are layered allow them to cool at room temperature for one hour or place in the refrigerator for 30 minutes.
Remove the rice krispie treats from the cake pan and place on a cutting board. Cut the Rice Krispie Treats into 1 ½ inch strips. Lay the strips flat to where you can see the three layers and then cut into triangles.
Serve or store in an air tight container for 3-4 days!

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