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Easy Candy Corn Rice Krispie Treats: Best Fall Dessert

candy corn rice krispie treats - featured image
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These easy candy corn rice krispie treats are a festive fall dessert that combines gooey marshmallow, crispy cereal, and chewy candy corn in colorful layers. Quick to make and perfect for Halloween parties or cozy autumn gatherings.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 package (10 ounces) regular marshmallows (about 40 large or 4 cups mini)
  • 6 cups crispy rice cereal (e.g., Kellogg’s Rice Krispies)
  • 1 cup candy corn (about 6 ounces)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Orange and yellow food coloring (gel preferred)
  • Non-stick cooking spray

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray. Set aside.
  2. In a large pot over medium-low heat, melt 6 tablespoons butter, stirring occasionally, until fully liquid and just starting to bubble (2-3 minutes).
  3. Add the marshmallows to the pot and stir constantly until completely melted, smooth, and glossy (4-5 minutes).
  4. Remove pot from heat. Stir in 1/4 teaspoon salt and 1 teaspoon vanilla extract until well combined.
  5. Divide the marshmallow mixture evenly into three separate bowls. Leave one bowl plain (white layer). Add yellow food coloring to the second bowl and orange food coloring to the third bowl; stir each until uniform.
  6. To the plain (white) bowl, add 2 cups crispy rice cereal and fold gently until evenly coated. Transfer to the prepared baking dish and press into an even layer using a greased spatula.
  7. To the yellow bowl, add 2 cups cereal and fold until combined. Spread over the white layer and press down gently.
  8. To the orange bowl, add the remaining 2 cups cereal and fold until combined. Spread over the yellow layer and press down gently to create a flat surface.
  9. While the top layer is still warm, press 1 cup candy corn into the surface in a decorative pattern. Work quickly.
  10. Let treats cool completely at room temperature (1-2 hours). For faster setting, refrigerate for 30 minutes, then let sit at room temperature for 10 minutes before cutting.
  11. Lift the block out using parchment handles. Cut into 12 large bars or 24 smaller squares with a sharp knife, wiping the knife clean between cuts.

Notes

Work quickly once marshmallows are melted. Grease all tools and hands with cooking spray to prevent sticking. Use gel food coloring for best results. Do not overmix the cereal to keep treats light and airy. For best texture, let treats set completely before cutting. Store in an airtight container at room temperature for up to 3 days; do not refrigerate. Freeze individually wrapped bars for up to 2 months.

Nutrition

Keywords: candy corn, rice krispie treats, Halloween dessert, fall dessert, easy dessert, no-bake, festive treats

Find it online: https://coracooks.com/easy-candy-corn-rice-krispie-treats-best-fall-dessert/