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Easy Candy Corn Rice Krispie Treats

candy corn Rice Krispie treats - featured image
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These easy candy corn Rice Krispie treats are a quick and festive Halloween dessert with a chewy marshmallow base, crispy cereal, and pops of candy corn. Perfect for parties and potlucks, they come together in just 15 minutes of active work.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus extra for greasing the pan)
  • 1 bag (10 ounces) mini marshmallows
  • 6 cups Rice Krispies cereal
  • 1 cup candy corn (about half a standard 15-ounce bag)
  • ¼ teaspoon salt (optional)
  • ½ cup white chocolate chips (optional, for drizzling)
  • Orange food coloring (optional)
  • ¼ cup Halloween-themed sprinkles (optional)

Instructions

  1. Prep the pan. Line a 9×13-inch baking dish with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly butter the parchment and the exposed sides of the dish. Set aside.
  2. Measure everything first. Measure out 6 cups of Rice Krispies into a large bowl. Count out 1 cup of candy corn and set aside. Have the butter measured and ready.
  3. Melt the butter. In a large pot or Dutch oven, melt the 3 tablespoons of unsalted butter over medium-low heat. Stir occasionally until fully melted but not browned.
  4. Add the marshmallows. Dump the entire 10-ounce bag of mini marshmallows into the pot with the melted butter. Reduce heat to low. Stir constantly in a figure-eight motion until the marshmallows are completely melted and smooth, about 3-4 minutes.
  5. Remove from heat. As soon as the marshmallows are melted, pull the pot off the burner. Stir in the ¼ teaspoon salt if using.
  6. Fold in the cereal. Pour the 6 cups of Rice Krispies into the pot. Use a folding motion to coat every piece evenly without crushing the cereal, about 1 minute.
  7. Add the candy corn. Let the mixture cool for 2-3 minutes. Gently fold in 1 cup of candy corn, reserving about ¼ cup for the top. Fold just until distributed, about 30 seconds.
  8. Press into the pan. Scrape the mixture into the prepared baking dish. Lightly wet a silicone spatula or your hands with water. Press the mixture evenly into the pan, working from the center outward. Sprinkle the reserved candy corn on top and press them in gently.
  9. Let them set. Leave the pan at room temperature for at least 1 hour. Do not refrigerate.
  10. Slice and serve. Once set, lift the entire block out of the pan using the parchment overhang. Place on a cutting board. Spray a sharp knife with cooking spray and cut into squares. Wipe the knife clean between cuts for neater edges.

Notes

Let the marshmallow mixture cool for 2-3 minutes before adding candy corn to prevent melting. Use a wet spatula to press the mixture into the pan to avoid sticking. For best texture, let treats set at room temperature, not in the fridge.

Nutrition

Keywords: candy corn, Rice Krispie treats, Halloween, easy dessert, no-bake, marshmallow treats

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