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

About 1 1/2 hours before serving or early in the day: Lightly coat 6 quart Dutch oven, spoon and 9 x 13 inch baking pan with vegetable cooking spray. Slice each piece of candy corn in half lengthwise.

In Dutch oven over very low heat, melt marshmallows, stirring constantly with spoon. Remove from heat. Add popped corn, stirring to coat evenly; stir in candy corn. Using wax paper, press mixture evenly into pan. Let cool about 1 hour; cut into 24 squares.