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50 Easy Candy Corn Rice Krispie Treats Recipe

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These Easy Candy Corn Rice Krispie Treats are a happy accident turned into a beloved fall dessert. Candy corn melts into the marshmallow base, creating a caramel-vanilla flavor with a subtle chewiness that makes these treats completely irresistible.

Ingredients

Scale
  • 6 cups Rice Krispies cereal (or any crisp rice cereal)
  • 10 oz bag mini marshmallows (regular size works too, but mini melts faster)
  • 1 cup candy corn (preferably Brach’s for classic flavor)
  • 3 tablespoons unsalted butter (salted butter is okay, just skip extra salt)
  • Pinch of salt (optional, balances sweetness)

Instructions

  1. Prep your pan. Line a 9×13 baking pan with parchment paper, leaving overhang on two sides. Spray the parchment lightly with non-stick spray.
  2. Melt the butter. Place a large pot over medium-low heat. Add 3 tablespoons of butter and let it melt slowly, about 2 minutes. Swirl occasionally.
  3. Add the marshmallows. Once butter is fully melted, add the entire 10 oz bag of mini marshmallows. Stir constantly with a silicone spatula over medium-low heat until about 75% melted, about 3-4 minutes.
  4. Add the candy corn. When marshmallows are about 75% melted, add 1 cup of candy corn. Stir continuously until everything is smooth and uniform, about 2 more minutes. The mixture should look like melted orange marshmallow with tiny specks of undissolved candy corn.
  5. Remove from heat. Take the pot off the burner immediately to avoid overcooking.
  6. Add the cereal. Pour in 6 cups of Rice Krispies cereal all at once. Fold gently with a spatula until evenly coated, about 1 minute. Do not stir aggressively.
  7. Press into pan. Scrape mixture into prepared pan. Spray spatula with non-stick spray, then gently press into an even layer. Do not smash flat; leave some air pockets.
  8. Let it set. Cool at room temperature for about 30 minutes. Do not refrigerate.
  9. Cut and serve. Lift the block out using parchment handles. Place on a cutting board and cut into squares with a sharp knife. Wipe knife clean between cuts for neat edges.

Notes

Fresh candy corn is essential for smooth melting; stale candy corn will leave crunchy bits. Use standard marshmallows, not artisan varieties. For clean cuts, spray knife with non-stick spray. Treats actually improve after a day as flavors meld. Store in airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: candy corn rice krispie treats, easy halloween dessert, fall treats, no-bake dessert, rice krispie treats with candy corn, halloween party treats, kid-friendly dessert

Find it online: https://cooksybite.com/50-easy-candy-corn-rice-krispie-treats-recipe/