Description
These Easy Candy Corn Rice Krispie Treats are soft, chewy, and perfectly striped with layers of orange, yellow, and white. Made with simple ingredients like butter, marshmallows, rice krispie cereal, and candy corn, they come together in under 20 minutes and are perfect for fall gatherings.
Ingredients
- 6 tablespoons unsalted butter
- 10 ounces mini marshmallows (about 5 cups)
- 6 cups rice krispie cereal, divided
- 1 cup candy corn, plus extra for topping
- 1 teaspoon vanilla extract
- a pinch of salt
- orange and yellow gel food coloring (optional)
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving overhang on the sides. Lightly spray with nonstick cooking spray. Set aside.
- In a large saucepan over medium-low heat, melt the 6 tablespoons of unsalted butter. Stir occasionally until fully melted and just starting to bubble.
- Add all 10 ounces of mini marshmallows. Stir constantly until completely melted and smooth, about 3-4 minutes.
- Remove the pot from the heat. Stir in the vanilla extract and a pinch of salt until combined.
- Pour the marshmallow mixture into three separate small bowls, dividing as evenly as possible.
- If using food coloring, add a drop of orange gel food coloring to the first bowl and stir until even. Add a drop of yellow to the second bowl. Leave the third bowl plain white.
- To the orange bowl, add 2 cups of rice krispie cereal and 1/3 cup of candy corn. Stir until evenly coated. Press this mixture evenly into the bottom of the prepared pan using a greased spatula or greased hands.
- To the yellow bowl, add another 2 cups of rice krispie cereal and 1/3 cup of candy corn. Stir to combine. Gently press this mixture on top of the orange layer, being careful not to mix the colors.
- To the plain white bowl, add the remaining 2 cups of rice krispie cereal and the last 1/3 cup of candy corn. Stir well. Press this mixture on top of the yellow layer as the top layer. Press firmly so the treats hold together.
- If desired, press a few extra candy corn pieces onto the top of the white layer for decoration.
- Allow the treats to cool and set at room temperature for about 30 minutes, or refrigerate for 15-20 minutes.
- Once set, lift the treats out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares or rectangles using a sharp knife. Wipe the knife clean between cuts for neat edges.
Notes
Work quickly as marshmallow mixture sets fast. Use low heat to avoid burning marshmallows. Grease spatula and hands with butter or cooking spray to prevent sticking. Press layers gently to keep them light and tender. Let treats cool completely before cutting for clean edges. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large square
- Calories: 215
- Sugar: 24
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 38
- Protein: 1
Keywords: candy corn rice krispie treats, fall dessert, Halloween treats, no-bake dessert, easy rice krispie treats