Delight in these candy corn tacos made by C&I’s number one trick or treater.
Several months ago, C&I’s spirited office manager (and unofficial head party planner) mentioned a recipe idea to us: candy corn tacos. Marcia, our wonderful do-it-all co-worker—the one who has a story for every situation and a kind word for every caller, who decorates for holidays and coordinates office festivities—was more excited than usual. Now, we know why.
For Halloween week, she showed up with a sublime display of her own creation: candy corn tacos for all. We decided to share this ingenious recipe—completely imagined and executed by her—with our readers and followers who love to celebrate all that is sweet and spooky on Halloween.
Thank you, Marcia!
Candy Corn Tacos
1 20 oz. bag candy corn
1 jar crunchy peanut butter
1 jar marshmallow cream
3 oz. chocolate sprinkles
Heat oven to 250°. On a foil-lined cookie sheet, arrange candy corn to create 6 circles, filling in gaps with broken candy corn pieces. Place in oven 2-3 minutes or until candy starts to melt. Remove from oven and carefully cut the foil to create squares around the candy taco. Once the tacos are cooled slightly, they are ready to fill.
In a small bowl, combine equal parts of peanut butter and marshmallow cream until completely blended.
Peel off foil from the candy corn taco and use it to fold and form the slightly cooled taco shell. Fill with 1 heaping tablespoon of the peanut butter/marshmallow mixture. Top with chocolate sprinkles and set aside to cool completely.
Makes 12-14 tacos.
The foil helps hold the taco shape until it completely cools. You may need to prop them against each other on a tray. If tacos become too cold to shape, reheat in oven. Watch carefully so candy does not lose its shape.