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Easy Candy Corn Rice Krispie Treats: Best Fall Dessert

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These Easy Candy Corn Rice Krispie Treats are a quick, no-bake fall dessert that combines the nostalgic crunch of crispy rice cereal with the sweet, honey-flavored pop of candy corn. Perfect for Halloween parties, classroom treats, or a cozy afternoon snack, they come together in under 20 minutes with simple pantry ingredients.

Ingredients

Scale
  • 3 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, half a standard bag)
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt (if using unsalted butter)

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. Place 3 tablespoons unsalted butter in a large pot over low heat. Melt slowly, swirling occasionally, until just melted (do not brown).
  3. Add the entire package of marshmallows to the melted butter. Stir constantly with a rubber spatula over low heat until completely melted and smooth (about 3-4 minutes).
  4. Remove the pot from heat. Stir in 1/4 teaspoon vanilla extract and a pinch of salt (if using) until fully incorporated.
  5. Pour 6 cups crispy rice cereal into the pot. Gently fold with a folding motion (lift from bottom and turn over) until evenly coated, about 10-15 folds. Work quickly but gently to avoid crushing the cereal.
  6. Let the mixture cool in the pot for 2-3 minutes. It should still be warm but not hot to the touch.
  7. Sprinkle 1 cup candy corn over the cereal mixture. Fold gently with 5-7 folds to distribute evenly without melting the candy.
  8. Transfer the mixture to the prepared baking dish. Lightly wet your hands or a spatula with cold water, then gently press the mixture into an even layer. Do not press too hard.
  9. Let the treats cool completely at room temperature, about 30-45 minutes. Do not refrigerate.
  10. Use the parchment overhang to lift the block out of the dish. Cut into squares using a sharp knife (wipe clean between cuts). A 9×13 dish yields 12 large or 24 small squares.

Notes

Do not add candy corn while mixture is too hot or it will melt. Let mixture cool 2-3 minutes after adding cereal. Use fresh marshmallows for best texture. Wet hands or spatula with cold water to prevent sticking when pressing mixture. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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