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Easy Candy Corn Rice Krispie Treats Recipe

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These Easy Candy Corn Rice Krispie Treats are a quick and festive fall dessert featuring buttery marshmallow cereal bars with colorful orange and yellow stripes, topped with candy corn. Perfect for Halloween parties or a nostalgic treat.

Ingredients

Scale
  • 6 tablespoons (84 grams) unsalted butter
  • 10 ounces (about 5 cups or 283 grams) mini marshmallows
  • 6 cups (180 grams) Rice Krispies cereal
  • 1 cup (about 200 grams) candy corn
  • 1 teaspoon vanilla extract (optional)
  • ¼ teaspoon salt
  • Orange and yellow gel food coloring (optional)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or non-stick spray. Set aside.
  2. In a large pot over medium-low heat, melt 6 tablespoons of unsalted butter. Stir occasionally. Once melted, add ¼ teaspoon of salt and stir.
  3. Pour in 10 ounces of mini marshmallows. Stir constantly with a rubber spatula until completely melted and smooth, about 3-4 minutes. Remove from heat immediately.
  4. Stir in 1 teaspoon of vanilla extract until combined.
  5. Pour about one-third of the marshmallow mixture into a separate bowl and set aside for the top layer.
  6. To the remaining two-thirds in the pot, add a few drops of orange gel food coloring and stir until evenly colored.
  7. Pour 4 cups of Rice Krispies cereal into the orange marshmallow mixture. Stir gently until all cereal is coated.
  8. Transfer the orange cereal mixture to the prepared pan. Use a greased spatula or greased hands to press it into an even layer. Do not press too hard.
  9. Take the reserved one-third of plain marshmallow mixture and add a few drops of yellow gel food coloring. Stir until evenly yellow.
  10. Add the remaining 2 cups of Rice Krispies cereal to the yellow marshmallow mixture. Stir gently to coat.
  11. Spoon the yellow cereal mixture over the orange layer. Gently press it into an even layer.
  12. While the top layer is still warm and sticky, gently press 1 cup of candy corn into the surface. Press them in just enough so they stick.
  13. Let the treats cool at room temperature for at least 1 hour (or 30 minutes in the fridge).
  14. Lift the treats out of the pan using the parchment overhang. Place on a cutting board. Use a sharp knife or bench scraper to cut into squares or bars. Wipe the knife clean between cuts.

Notes

Use fresh candy corn for best texture. Grease your spatula and hands to prevent sticking. Work quickly but gently to keep treats airy. Let cool completely before cutting for clean edges. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 2 months.

Nutrition

Keywords: candy corn, rice krispie treats, Halloween dessert, easy fall recipe, no-bake dessert

Find it online: https://daintydine.com/easy-candy-corn-rice-krispie-treats-recipe/