Candy Corn Rice Krispie Treats
Bright, chewy, and deliciously festive, these candy corn Rice Krispie treats will bring out the spirit of Halloween in every bite. Perfect for snacking, gifting, or adding to a holiday dessert spread, these no-bake treats are sure to be a hit!
Why you’ll love this recipe:
- No Fuss, Just Fun: This recipe skips the food coloring, making it as easy as traditional Rice Krispie treats, with the added fun of candy corn. With just a few ingredients and minimal effort, it’s perfect for busy days or last-minute gatherings.
- Classic with a Seasonal Twist: The chewy, crispy texture of Rice Krispie treats is loved by all, and the addition of candy corn gives it a sweet seasonal twist. The familiar flavors remain, but the candy corn makes it perfect for Halloween or fall celebrations.
- Perfect for All Ages: With its fun candy corn addition, this treat is sure to delight both kids and adults. The simplicity of the recipe makes it approachable for all ages.
If you’re a fan of Rice Krispie treats, you’ll also love these Cheesecake Rice Krispie Treats and Chocolate-Dipped Rice Krispie Treats. And for Easter, you have to try my Easter Rice Krispie Treats made with chocolate mini eggs.
If you are looking for something cute and spooky, try these Reese’s Pieces Chocolate Cookies and for after Halloween, try these Leftover Halloween Candy Cookie Bars.
Ingredients you’ll need and why:
- Butter: The butter adds richness and helps melt the marshmallows into a smooth, cohesive mixture, making the treats soft and easy to shape.
- Mini marshmallows: These provide the gooey, sticky base that binds the crispy rice cereal together, giving the treats their chewy texture and sweetness.
- Crispy rice cereal: The cereal adds the signature crispy texture, balancing the chewiness of the marshmallow and giving the treats their iconic crunch.
- Candy corn: Candy corn adds pops of seasonal color and extra sweetness, giving the treats a fun, festive twist that’s perfect for fall and Halloween.
How to make candy corn Rice Krispie treats:
(The full written and printable recipe is further below.)
Step #1) In a large pot, melt the butter on low heat. Add the marshmallows and stir until completely melted.
Step #2) Stir in the crispy rice cereal until everything is coated.
Step #3) Fold in the extra marshmallows and chopped candy corn.
Step #4) Transfer the mixture and evenly spread it into a 9×13″ buttered baking dish. Top with more candy corn and lightly press down for an even surface.
Expert tips:
- Use fresh marshmallows: Stale marshmallows won’t melt as smoothly, resulting in harder, less gooey treats. Always use fresh marshmallows for the best texture and an extra-soft, chewy bite.
- Work quickly: Once the marshmallows are melted, act fast when mixing the cereal and candy corn. The mixture sets quickly, so be sure to press it into the pan while still warm for an even, compact layer.
- Lightly grease your tools: Butter or spray your spatula with nonstick cooking spray will prevent the sticky marshmallow mixture from sticking, making it easier to press the treats into the pan smoothly.
Recipe FAQs:
Let cool for about 30 minutes to set. Grease a large chef’s knife with butter and cut into squares.
Store in an airtight container for up to 3 days.
Absolutely! Get creative and use your favorite Halloween candies, like black and orange M&Ms, sprinkles, or other decorations, to make your Rice Krispie treats unique.
Yes, you can make this recipe vegan by using vegan marshmallows and plant-based butter. Just make sure to check the labels to ensure that all ingredients are vegan-friendly.
If you’ve tried this Candy Corn Rice Krispie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Candy Corn Rice Krispie Treats
Ingredients
- 5 tbsp butter, salted or unsalted
- 5 cups mini marshmallows
- 5 cups crispy rice cereal
- 1 cup mini marshmallows
- 1 cup coarsely chopped candy corn
- 1/4 cup whole candy corn for topping
Instructions
- Butter a 9×13 square baking dish. Set aside.
- In a large pot, melt the butter on low heat. Add 5 cups of marshmallows and stir until completely melted.5 tbsp butter, 5 cups mini marshmallows
- Stir in the rice cereal until everything is coated. Fold in the remaining marshmallows and 1 cup of chopped candy corn.5 cups crispy rice cereal, 1 cup mini marshmallows, 1 cup coarsely chopped candy corn
- Transfer the mixture and evenly spread it into the prepared dish. Top with the remaining whole candy corn and lightly press down for an even surface.1/4 cup whole candy corn for topping
- Let cool for about 30 minutes to set. Grease a large chef’s knife with butter and cut into squares.
Brought these to work and they were gone in seconds. Everyone in the office loved them – thank you for the recipe!
You’re very welcome and thank you for your kind words, Beatrice.