1/2 c. candy corn
Vegetable cooking spray
4 c. miniature marshmallows
8 c. air-popped corn

1. Lightly coat 6 quart Dutch oven, spoon and 13 x 9 inch pan with vegetable cooking spray.

2. Slice each piece of candy in half lengthwise.

3. In Dutch oven over very low heat, melt marshmallows, stirring constantly with spoon. Remove from heat.

4. Add popped corn, stirring to coat evenly; stir in candy corn.

5. Using waxed paper, press mixture evenly into pan. Let cool about 1 hour. Cut into 24 squares. (1 square 55 calories.)