Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy, quick, and totally no-fuss. I can whip it up in just 15 minutes using basic pantry staples, and the result is always a crowd-pleaser. The candy corn adds texture and festive color, and if I want to get creative, I can use food coloring for layered Halloween vibes. Plus, these treats are great for making with kids or as a last-minute party snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 cups Rice Krispies cereal
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10 oz mini marshmallows
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4 tbsp unsalted butter
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2 cups candy corn (plus extra for topping)
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Optional: food coloring for vibrant layers
Directions
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In a large saucepan over medium heat, I melt the butter until fully liquefied.
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I add the mini marshmallows and stir until the mixture is smooth and completely melted.
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I remove it from the heat and fold in the Rice Krispies cereal until every piece is coated.
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I gently stir in about half of the candy corn, being careful not to break them apart.
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If I want a layered look, I divide the mixture and add food coloring to each portion before pressing them into the dish one at a time.
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I transfer everything into a greased baking dish and press it down evenly using wax paper or buttered hands.
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While still warm, I press the remaining candy corn on top for decoration.
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I let the treats cool completely before cutting them into squares.
Servings and timing
This recipe makes approximately 12 servings and takes just 15 minutes to prepare. It’s a fast and festive treat that I can whip up whenever I need a quick sweet bite.
Variations
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Add chocolate chips or drizzle melted chocolate on top for a richer finish.
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Use Halloween sprinkles in place of candy corn or along with it.
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Create layered colors by dividing the mixture and adding orange and yellow food coloring to mimic the candy corn’s colors.
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Shape into pumpkins or ghosts using cookie cutters or by hand-molding while the mixture is warm.
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Swap in other cereals like Cocoa Krispies or Fruity Pebbles for a fun flavor twist.
Storage/Reheating
I store these treats in an airtight container at room temperature for up to 3 days. If they begin to harden, I microwave a square for about 5–8 seconds to soften it slightly. I don’t recommend freezing them as it can change the texture and make them sticky when thawed.
FAQs
Can I use large marshmallows instead of mini ones?
Yes, I can use large marshmallows—about 40 regular-sized ones will work in place of 10 oz mini marshmallows.
Can I make these treats ahead of time?
Absolutely—I usually make them a day in advance and store them covered to keep them soft and chewy.
How do I keep them from sticking to my hands?
I grease my hands or a piece of wax paper with butter or nonstick spray before pressing the mixture into the pan.
Can I use a different kind of cereal?
Yes, I’ve tried this with similar puffed rice cereals or even Fruity Pebbles for a colorful twist.
Are these treats safe for kids to help with?
Definitely—this is a great no-bake recipe that’s safe and fun for kids to help stir and decorate.
Conclusion
Candy Corn Rice Krispie Treats are a festive, fun, and ultra-easy dessert that I love making during the fall season. With just a few ingredients and minutes of effort, I get a colorful tray of chewy, marshmallowy goodness that’s perfect for Halloween or any autumn celebration. They’re nostalgic, customizable, and always a hit—what’s not to love?
Print
Candy Corn Rice Krispie Treats
- Total Time: 15 minutes
- Yield: Approximately 12 servings
- Diet: Vegetarian
Description
A fun and festive fall twist on the classic Rice Krispie treats—loaded with gooey marshmallows and candy corn for the perfect Halloween snack.
Ingredients
6 cups Rice Krispies cereal
10 oz mini marshmallows
4 tbsp unsalted butter
2 cups candy corn (plus extra for topping)
Optional: food coloring for layered or festive appearance
Instructions
In a large saucepan over medium heat, melt butter.
Add marshmallows and stir until melted and smooth.
Remove from heat and gently fold in Rice Krispies until evenly coated.
Mix in half of the candy corn carefully.
Optional: Divide mixture and add food coloring to create layered colors.
Press mixture into a greased baking dish using wax paper or buttered hands.
Top with remaining candy corn while still warm.
Let cool completely before cutting into squares.
Notes
For clean slices, use a sharp knife lightly greased or sprayed with oil.
Add sprinkles or drizzle with white chocolate for extra flair.
Best enjoyed within 2–3 days of making. Store in an airtight container at room temperature.
For thicker bars, use a smaller baking dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, No-Bake, Halloween Recipes
- Method: No-Bake / Stovetop
- Cuisine: American
