Print

Easy Candy Corn Rice Krispie Treats: Perfect Halloween Dessert

Easy Candy Corn Rice Krispie Treats - featured image
Print Recipe

These Easy Candy Corn Rice Krispie Treats are a fun and festive Halloween dessert made with just butter, marshmallows, Rice Krispies cereal, and candy corn. The three-layer design looks like a giant piece of candy corn, and the recipe is simple enough for kids to help with.

Ingredients

Scale
  • 6 tablespoons unsalted butter, divided
  • 30 ounces mini marshmallows (10 ounces per layer)
  • 15 cups Rice Krispies cereal (5 cups per layer)
  • 1 cup candy corn (for topping and mixing)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or nonstick spray.
  2. Make the orange layer: In a large pot over medium-low heat, melt 2 tablespoons of butter. Add 10 ounces of mini marshmallows and stir constantly until completely smooth and glossy (about 3-4 minutes). Remove from heat and stir in 5 cups of Rice Krispies cereal until evenly coated. Mix in about 1/3 cup of candy corn if desired. Press this mixture firmly and evenly into the bottom of the prepared pan. Let cool for 10 minutes at room temperature.
  3. Make the yellow layer: Wipe out the pot or use a clean one. Melt 2 tablespoons of butter, add 10 ounces of mini marshmallows, and stir until smooth. Remove from heat and stir in 5 cups of Rice Krispies. Gently spread this layer over the orange layer and press down carefully. Let cool for 10 minutes.
  4. Make the white layer: Melt the remaining 2 tablespoons of butter with the last 10 ounces of marshmallows. Stir in 1 teaspoon of vanilla extract and a pinch of salt if using. Add 5 cups of Rice Krispies and stir to combine. Press this layer over the yellow layer. Before it sets completely, sprinkle the remaining candy corn on top, pressing them in gently.
  5. Let the treats cool completely at room temperature (about 1 hour). Do not refrigerate. Once set, use the parchment paper to lift the entire block out of the pan.
  6. Cut into triangles: Cut the block in half lengthwise, then cut each half into triangles by making diagonal cuts. You should get about 12-16 triangles.

Notes

Let each layer set for 10 minutes before adding the next to prevent colors from bleeding. Use low heat when melting marshmallows to avoid burning. For clean cuts, spray knife with nonstick spray between slices. Treats taste better the next day. Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 2 months.

Nutrition

Keywords: candy corn rice krispie treats, halloween dessert, easy rice krispie treats, no bake halloween treats, candy corn dessert

Find it online: https://sofiaspice.com/easy-candy-corn-rice-krispie-treats-perfect-halloween-dessert/