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Easy Candy Corn Rice Krispie Treats with White Chocolate Drizzle

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These Easy Candy Corn Rice Krispie Treats with White Chocolate Drizzle are a quick and fun Halloween dessert. With a chewy, crispy texture and a sweet white chocolate drizzle, they’re a crowd-pleaser that comes together in under 20 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus extra for greasing)
  • 1 package (10 ounces) regular marshmallows
  • 6 cups Rice Krispies cereal
  • 1 cup candy corn
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Prep your pan: Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or non-stick spray.
  2. Melt the butter: In a large pot over medium-low heat, melt 3 tablespoons of butter until fully melted but not bubbling.
  3. Add the marshmallows: Pour the marshmallows into the melted butter and stir constantly until completely melted and smooth, about 4-5 minutes.
  4. Add vanilla and salt: Remove the pot from the heat and stir in the vanilla extract and pinch of salt.
  5. Fold in the cereal: Add the Rice Krispies cereal and gently fold until evenly coated, being careful not to crush the cereal.
  6. Add the candy corn: Sprinkle in the candy corn and fold gently until just combined. Do not overmix.
  7. Press into the pan: Transfer the mixture to the prepared pan and gently press into an even layer using a greased spatula or wax paper. Do not press too hard.
  8. Let them set: Allow the treats to cool at room temperature for about 30 minutes until firm but still slightly soft.
  9. Make the white chocolate drizzle: In a small microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth (about 1-2 minutes total).
  10. Drizzle and decorate: Transfer the melted white chocolate to a Ziploc bag or piping bag, snip off a tiny corner, and drizzle in a zigzag pattern over the cooled treats. Optionally, sprinkle extra candy corn on top while the chocolate is still wet.
  11. Let the chocolate set: Allow the white chocolate to set completely, about 15-20 minutes, or refrigerate for 10 minutes to speed up.
  12. Cut and serve: Lift the treats out using the parchment handles, place on a cutting board, and cut into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Don’t overcook the marshmallows or the treats will become hard. Work quickly but gently to avoid crushing the cereal. Let the treats cool completely before drizzling with white chocolate to prevent melting. For a dairy-free version, use plant-based butter and dairy-free white chocolate chips. For gluten-free, use gluten-free Rice Krispies.

Nutrition

Keywords: candy corn, Rice Krispie treats, Halloween, white chocolate, easy dessert, no-bake

Find it online: https://sparklechew.com/easy-candy-corn-rice-krispie-treats-with-white-chocolate-drizzle/