Candy Corn Rice Krispie Treats

Why You’ll Love This Recipe

These layered Rice Krispie treats bring all the nostalgia of candy corn with none of the actual candy required. They’re fun to make, eye-catching, and taste just like the original gooey Rice Krispie bars—with the added charm of holiday spirit. Whether you’re making them for kids, coworkers, or a themed dessert table, these treats are a sweet way to celebrate the season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Mini marshmallows
• Rice Krispies cereal
• Vanilla extract (optional)
• Yellow food coloring
• Orange food coloring
• White candy melts or white chocolate chips (optional, for topping)
• Candy corn (optional, for garnish)

Directions

1. Line a 9-inch round or square pan with parchment paper or lightly grease it.
2. Divide your ingredients into three equal portions—one for each layer: yellow, orange, and white.
3. In a large saucepan over low heat, melt ⅓ of the butter. Add ⅓ of the marshmallows and stir until melted. Remove from heat and stir in a few drops of yellow food coloring. Mix in ⅓ of the cereal until fully coated.
4. Press the yellow mixture evenly into the bottom of the pan using a buttered spatula or wax paper.
5. Repeat the process with orange food coloring for the middle layer and press it evenly over the yellow layer.
6. For the top layer, melt the remaining butter and marshmallows, skip the coloring to leave it white, then stir in the last portion of cereal. Press evenly on top.
7. Let the treats cool completely at room temperature.
8. Optional: Drizzle melted white chocolate or candy melts over the top and garnish with candy corn pieces.
9. Once firm, cut into triangles (if using a round pan) or squares (if using a square pan) and serve.

Servings and timing

This recipe makes approximately 12–16 treats.
Prep time: 20 minutes
Cool time: 30–40 minutes
Total time: 50–60 minutes

Variations

• Candy Corn Mix-ins: Fold in actual candy corn for added sweetness and texture.
• Pumpkin Spice Version: Add a pinch of cinnamon and nutmeg to each layer for a fall flavor twist.
• Chocolate-Dipped: Dip the bottom of each triangle in melted chocolate for a candy bar-style treat.
• Miniature Bites: Press the mixture into mini muffin tins for bite-sized portions.
• Marshmallow Topping: Press mini marshmallows on top before cooling for extra gooeyness.

Storage/Reheating

Store Candy Corn Rice Krispie Treats in an airtight container at room temperature for up to 3 days. For longer storage, individually wrap and freeze them for up to 1 month. Allow frozen treats to thaw at room temperature before serving. These treats do not require reheating.

FAQs

Do I need to make three separate batches?

Yes, the layering requires melting marshmallows and mixing cereal in three parts, but the process is simple and quick.

Can I use food gel instead of liquid food coloring?

Yes, gel food coloring works great and provides vibrant color with less liquid.

Can I press all layers while they’re warm?

It’s best to work quickly and press each layer before it cools too much to ensure they stick together.

How do I prevent the treats from sticking to the pan?

Use parchment paper or lightly grease the pan with butter or nonstick spray.

What kind of pan should I use?

A 9-inch round pan gives the classic candy corn triangle shape, but a square pan works just as well.

Can I add candy corn to the mixture?

Yes, just fold it in after mixing the cereal and before pressing it into the pan.

How do I cut them into triangles?

If using a round pan, cut like a pie—into wedges to mimic candy corn shape.

Can I skip the food coloring?

Yes, but the color layering is what gives the candy corn effect.

Are these treats gluten-free?

Use certified gluten-free crisped rice cereal and marshmallows to make them gluten-free.

Can I use marshmallow fluff instead of marshmallows?

Yes, though the consistency may vary slightly—adjust the quantity as needed.

Conclusion

Candy Corn Rice Krispie Treats are a festive, no-bake dessert that captures the spirit of Halloween in every colorful, chewy bite. Fun to make and even more fun to eat, these layered treats are a guaranteed hit for kids, adults, and Halloween lovers of all ages.

Candy Corn Rice Krispie Treats

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Candy Corn Rice Krispie Treats are a festive, no-bake dessert made with layered yellow, orange, and white Rice Krispies to mimic the look of candy corn—perfect for Halloween and fall gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 50–60 minutes
• Yield: 12–16 treats
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 9 tablespoons unsalted butter (divided into 3 portions of 3 tbsp each)
• 15 cups mini marshmallows (divided into 3 portions of 5 cups each)
• 9 cups Rice Krispies cereal (divided into 3 portions of 3 cups each)
• 1 teaspoon vanilla extract (optional, divided into 3 portions)
• Yellow food coloring
• Orange food coloring
• 1/2 cup white candy melts or white chocolate chips (optional, for drizzle)
• Candy corn (optional, for garnish)

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Instructions

1. Line a 9-inch round or square pan with parchment paper or grease lightly.
2. Divide ingredients into three equal parts for each layer (yellow, orange, white).
3. In a saucepan, melt 3 tbsp of butter over low heat. Add 5 cups of marshmallows and stir until melted. Add a few drops of yellow food coloring and 1/3 tsp vanilla if using. Stir in 3 cups of cereal until well coated.
4. Press the yellow mixture evenly into the bottom of the prepared pan using a buttered spatula or wax paper.
5. Repeat with the orange layer: melt butter and marshmallows, add orange food coloring and cereal, then press over the yellow layer.
6. Repeat for the white layer: melt butter and marshmallows, skip coloring, stir in cereal, and press over the orange layer.
7. Let the treats cool completely at room temperature.
8. Optional: Drizzle melted white chocolate or candy melts over the top and garnish with candy corn.
9. Cut into triangles (for round pan) or squares (for square pan) and serve.

Notes

• Use gel food coloring for more vibrant hues with less moisture.
• Press layers gently while still warm so they stick together properly.
• Drizzle with white chocolate and add candy corn for extra festive flair.
• Use parchment paper to prevent sticking and make removal easier.

Nutrition

• Serving Size: 1 treat
• Calories: 170
• Sugar: 16g
• Sodium: 95mg
• Fat: 4g
• Saturated Fat: 2.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 10mg