Print

Easy Candy Corn Rice Krispie Treats: The Best Fall Dessert

candy corn rice krispie treats - featured image
Print Recipe

These Easy Candy Corn Rice Krispie Treats are a quick and simple fall dessert with vibrant orange, yellow, and white layers that mimic candy corn. Perfect for Halloween parties, Thanksgiving potlucks, or cozy movie nights, they’re a crowd-pleaser that comes together in about 15 minutes of active work.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 package (10 oz) regular marshmallows (or 4 cups mini marshmallows)
  • 6 cups Rice Krispies cereal (or any crispy rice cereal)
  • 1/2 teaspoon vanilla extract (pure vanilla recommended)
  • Orange gel food coloring
  • Yellow gel food coloring
  • 1/2 cup candy corn (optional, for topping)
  • 1/4 cup white chocolate chips (optional, melted for drizzling)

Instructions

  1. Prep your pan: Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with butter or cooking spray.
  2. Melt the butter: In a large pot, melt 6 tablespoons of unsalted butter over medium-low heat, stirring occasionally, until completely melted and just starting to bubble (about 3-4 minutes).
  3. Add the marshmallows: Pour in the entire bag of marshmallows. Stir constantly with a rubber spatula until completely melted and smooth (about 5-7 minutes). Remove from heat immediately.
  4. Add vanilla: Stir in 1/2 teaspoon of vanilla extract.
  5. Divide the mixture: Divide the marshmallow mixture evenly into three separate bowls (about 1 cup each).
  6. Color the layers: To the first bowl, add orange gel food coloring; to the second bowl, add yellow gel food coloring; leave the third bowl white. Stir each until evenly colored.
  7. Add cereal to each bowl: Divide 6 cups of Rice Krispies evenly among the three bowls (2 cups per bowl). Stir each gently until the cereal is well-coated.
  8. Layer in the pan: Start with the orange mixture, pressing it evenly into the bottom of the prepared pan. Next, add the yellow mixture on top, pressing gently. Finally, add the white mixture as the top layer, pressing gently to compact.
  9. Add toppings: If using, press candy corn gently into the top white layer while still warm. Drizzle melted white chocolate over the top if desired.
  10. Let them set: Allow the treats to cool completely at room temperature (about 1 hour). Once set, lift out using the parchment overhang and cut into squares with a sharp knife.

Notes

Work quickly as the marshmallow mixture sets fast. If the mixture gets too stiff while layering, microwave the bowl for 10 seconds to soften. Grease your hands with butter or cooking spray when pressing the mixture into the pan to prevent sticking. For clean cuts, run a sharp knife under hot water, wipe dry, and slice; clean the blade between cuts. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months by wrapping individually in plastic wrap and placing in a freezer-safe bag.

Nutrition

Keywords: candy corn rice krispie treats, fall dessert, Halloween treats, easy rice krispie treats, layered rice krispie treats

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