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Best Easy Candy Corn Rice Krispie Treats Recipe

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These Easy Candy Corn Rice Krispie Treats are a quick, no-bake fall dessert made with just three main ingredients plus candy corn. They stay soft and chewy for days and are perfect for Halloween parties, classroom treats, or a fun afternoon snack.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 10 ounces mini marshmallows (about 1 standard bag)
  • 6 cups crispy rice cereal (like Rice Krispies)
  • 1 cup candy corn (plus extra for topping)
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt (if using unsalted butter)

Instructions

  1. Prep your pan: Line a 9×13-inch baking dish with parchment paper, leaving a few inches of overhang on two sides. Lightly grease the parchment with butter or cooking spray.
  2. Melt the butter: Place a large pot over medium-low heat and add 6 tablespoons of butter. Let it melt slowly, swirling occasionally, until fully melted but not bubbling aggressively (about 2-3 minutes).
  3. Add the marshmallows: Dump the entire 10-ounce bag of mini marshmallows into the melted butter. Stir constantly with a rubber spatula until the marshmallows are completely smooth and melted (about 5-7 minutes). Do not walk away.
  4. Add vanilla and salt: Remove the pot from the heat. Stir in the vanilla extract and salt (if using).
  5. Fold in the cereal: Add 6 cups of crispy rice cereal all at once. Fold gently using a cutting and folding motion until the cereal is mostly coated (about 2 minutes). Do not overmix.
  6. Add the candy corn: Sprinkle in 1 cup of candy corn and fold gently, just a few turns, to distribute without melting the candy corn.
  7. Transfer to the pan: Scrape the mixture into the prepared baking dish and spread it evenly with the spatula.
  8. Press it flat: Wet your hands with water (or lightly grease your spatula) and press the mixture firmly into an even layer. Sprinkle extra candy corn on top and press in gently.
  9. Let them set: Cool at room temperature for at least 30 minutes before cutting.
  10. Cut and serve: Lift the treats out using the parchment overhang. Place on a cutting board and cut into squares with a sharp knife, wiping the knife clean between cuts. Makes 12-16 squares.

Notes

Use low heat to avoid scorching the marshmallows. Let the marshmallow mixture cool for 1-2 minutes before adding candy corn to prevent melting. Press with wet hands for an even layer. 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, easy halloween dessert, no-bake treats, fall dessert, kid-friendly dessert

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