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.

Course Dessert

Cuisine American

Method stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings squares

Calories 145

Butter a 9x13 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.

Leftovers can be stored in an airtight container for up to 3 days.