Easy Candy Corn Rice Krispie Treats: Perfect Fall Dessert
These Easy Candy Corn Rice Krispie Treats are a quick, no-fuss fall dessert that combines crispy rice cereal, gooey marshmallows, and candy corn for a nostalgic, crowd-pleasing treat. Ready in about 15 minutes, they’re perfect for Halloween parties, school bake sales, or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 tablespoons unsalted butter (plus extra for greasing)
- 1 (10-ounce) bag mini marshmallows (about 4 cups)
- 5 cups crispy rice cereal (like Rice Krispies)
- 1 ½ cups candy corn (about half of a 16-ounce bag)
- ¼ teaspoon vanilla extract (optional)
- Pinch of flaky sea salt (optional)
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or non-stick spray. Set aside.
- Place a large pot over medium-low heat. Add 3 tablespoons of butter and melt slowly, swirling occasionally, until fully melted.
- Add the entire bag of mini marshmallows to the melted butter. Stir constantly until marshmallows are about 75% melted. Add ¾ cup of candy corn (half of total) and stir until marshmallows are completely smooth and candy corn is mostly melted. Remove from heat.
- Stir in ¼ teaspoon vanilla extract (if using). Add 5 cups of crispy rice cereal all at once. Fold gently until cereal is evenly coated, about 15-20 folds.
- Add remaining ¾ cup of candy corn. Fold gently a few times, leaving some candy corn whole and visible.
- Scrape mixture into prepared baking dish. Using a piece of lightly greased wax paper or parchment paper, press mixture into an even layer. Be firm but gentle.
- While still warm, sprinkle a pinch of flaky sea salt over the top (optional). Let cool completely at room temperature, about 30-45 minutes.
- Once cool, lift the block out using parchment handles. Place on a cutting board. Cut into squares (6 rows by 4 rows for 24 pieces). Wipe knife clean between cuts for neat edges.
Notes
For best texture, use fresh candy corn and fresh marshmallows. Add candy corn in two stages: half melts into the marshmallow mixture, half stays whole for pockets of color and texture. Let treats cool completely before cutting for clean edges. Store in an airtight container at room temperature for up to 5 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 24
- Sodium: 115
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 36
- Protein: 1
Keywords: candy corn rice krispie treats, fall dessert, Halloween treats, easy rice krispie treats, no-bake dessert