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Easy Halloween Rice Krispie Treats with Candy Corn

Easy Halloween Rice Krispie Treats with Candy Corn - featured image
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These quick and easy Halloween Rice Krispie Treats with Candy Corn come together in about 15 minutes, require zero baking skills, and balance classic marshmallow texture with festive candy corn for a crowd-pleasing seasonal snack.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter
  • 10 ounces (283 grams) mini marshmallows
  • 6 cups (about 180 grams) crispy rice cereal
  • 1 cup (about 200 grams) candy corn
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract (optional)
  • Non-stick cooking spray

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with non-stick cooking spray. Set aside.
  2. Place the 6 tablespoons of unsalted butter in a large pot or Dutch oven over medium-low heat. Let it melt slowly, stirring occasionally, until fully melted but not bubbling or browning (about 2-3 minutes).
  3. Pour the entire 10-ounce bag of mini marshmallows into the pot with the melted butter. Stir continuously until the marshmallows are completely melted and the mixture is smooth and glossy (about 4-5 minutes). Keep heat on medium-low to avoid scorching.
  4. Remove the pot from the heat. Stir in the ¼ teaspoon of salt and the ½ teaspoon of vanilla extract (if using) until evenly incorporated.
  5. Pour the 6 cups of crispy rice cereal into the pot. Gently fold the cereal into the marshmallow mixture using a spatula, working from the bottom up until every piece is coated (about 2 minutes). Avoid crushing the cereal.
  6. Sprinkle the 1 cup of candy corn over the top and fold it in gently just until distributed. Do not overmix to keep the candy corn intact.
  7. Scrape the mixture into the prepared pan. Spray the spatula with non-stick cooking spray and gently press the mixture into an even layer. Do not press too hard.
  8. Let the treats cool at room temperature for at least 30 minutes until firm to the touch but still slightly soft.
  9. Lift the entire block out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares using a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Don’t overheat the marshmallows; keep heat on medium-low. Work quickly but gently once cereal is added. Use room temperature candy corn. Grease spatula and parchment to prevent sticking. For clean cuts, dip knife in hot water and wipe dry between cuts. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.

Nutrition

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

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