A fun and festive fall twist on the classic Rice Krispie treats—loaded with gooey marshmallows and candy corn for the perfect Halloween snack.

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

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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.

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.