These festive Candy Corn Rice Krispie Treats are perfect for fall and Halloween. A classic treat that is colored and flavored just like candy corn! They’re so much fun to make, and even more fun to share.
If you’re looking for a fun and unique no-bake treat for the fall season or Halloween, look no further! Making Rice Krispie treats is one of the best desserts to make because they’re really simple to do. They’re perfect as an after-school dessert, and will look impressive on your Halloween party table. Serve them next to these Candy Corn Marshmallow Squares, and Candy Corn Cookies for a candy corn theme!
If you have little ones at home, this is one easy no-bake recipe that they can jump in and help with. Give them the task of mixing everything together, or decorating the bars with candy corn. Give your little ones kid-friendly plastic knives, and let them cut them into squares or triangles before serving.
Be sure to check out all of our Fall dessert recipes! Pumpkin Spice Pudding Cookies and Pumpkin Cupcakes are two of my favorites!
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Why You’ll Love This Recipe
- Simple to make. Seriously, desserts don’t get much easier than this. You just need six simple ingredients to make this easy no-bake dessert, and you’ll be well on your way.
- Great to share. Everyone loves Rice Krispie treats! If you have a Halloween class party or a family get-together, these are great to make and take.
- Excellent for leftovers. Somehow, these just get better tasting the next day. You can cut them into smaller squares to make more servings and have some leftovers to enjoy.
- Candy corn. If you love candy corn, then you will love that there’s candy corn melted into one of the layers to add candy corn flavor to these treats.
Ingredients Needed
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: I recommend using unsalted butter in this recipe, as salted butter will add too much of a salty flavor.
- White Marshmallows: If you don’t have mini marshmallows, you can use regular marshmallows and they will melt just fine.
- Rice Krispies: You can’t make these treats without this ingredient. I typically keep a box in the pantry for the exact moment my craving strikes.
- Candy Corn: Used as a topping and melted into the orange layer, but have some extras for snacking!
- Orange & Yellow Gel Food Coloring: I recommend using gel food coloring for the best result. It gives a better color, and won’t change the texture or the flavor of the treats.
How to Make Candy Corn Rice Krispies Treats
- Line the Pan. Line an 8-inch square pan with parchment paper and butter it well or use baking spray to grease it.
- Make the Yellow Layer: In a medium saucepan, over low-medium heat, melt the butter and the marshmallows until you get a smooth mixture. Remove from heat, and add yellow food coloring, mix until the mixture is uniformly colored.
- Add Rice Krispies: Add the Rice Krispies and fold until coated. Pour the yellow mixture into the bottom of the pan, and press it with buttered hands or a greased spatula (the mixture will be sticky!). Set aside.
- Make the Orange Layer: Again, melt butter and marshmallows over medium-low heat in a saucepan until smooth. Remove from heat and add about a fourth cup of candy corn. Stir until the candies are completely melted. Add the orange food coloring to make a deeper orange color.
- Add Rice Krispies: Add the Rice Krispies and fold until coated. Pour the orange mixture into the pan over the yellow color, and press it with buttered hands or a greased spatula. Set aside.
- Make the White Layer: For the final layer, repeat with butter and marshmallows, remove from heat and add Rice Krispies until coated. Pour the white layer over the orange layer (while still warm!), and press with buttered hands or a greased spatula.
- Decorate and Cool: Top with candy corn, and allow the desserts to cool for 30-40 minutes before removing from pan and cutting into squares or triangles.
Recipe Tips
- Use fresh marshmallows. Old marshmallows that are dried out don’t melt well, so make sure to use fresh ones that won’t melt into a large blobb!
- Go slow and stir often. When melting marshmallows with butter, make sure that the saucepan is on low-medium heat (not high!), and do not leave the stove, keep stirring until the mixture is fully melted and smooth.
- Press evenly. To create beautiful layers, you have to press the mixture evenly. The mixture will be sticky, and to avoid making a mess butter or grease your hands or spatula.
- Let these Halloween Rice Krispie Treats cool! If you try and cut them while they’re still warm, they’re going to be a sticky mess. I usually wait for 40-60 minutes for them to set, and then cut into them using a sharp knife as firm bars are easier to cut. You can also butter or chill your knife for neater slices.
- You can freeze these treats once they’re done. Just be sure to wrap them in saran wrap and then store them in a freezer-safe bag or container. Enjoy within 1 month of freezing.
More Treats to Try:
FAQs
If you cooked the marshmallows for too long, this may make your Rice Krispie treats harder as they cool. Also keep in mind that these treats will dry out and get hard quickly if you don’t store them in an airtight container.
There are so many fun toppings that you can play with! I suggest Reese’s pieces, pumpkin candies, sprinkles, or drizzle with icing or even add mini chocolate chips or M&Ms.
There are some recipes out there that do! This recipe relies on marshmallows to be the sticky and delicious binding ingredient instead of corn syrup, and it gives them such a classic taste!
No, you can store Rice Krispies at room temperature for up to 5 days, and they’ll be just fine. If you want them chilled or to last longer, store them in the fridge.
Once the fall colors start to turn the leaves, that’s your clue that these Rice Krispie Treats need to be on your radar! Use these Candy Corn Rice Krispies as a fun way to welcome the change of the seasons.
Candy Corn Rice Krispies Treats
Equipment
- Parchment paper
- Spatula
Ingredients
- 6 tablespoons unsalted butter divided into 3-2 tablespoon portions
- 6 cups mini marshmallows divided into 3-2 cup portions
- 6 cups Rice Krispies divided into 3-2 cup portions
- ¼ cup candy corn and more for decorating
- Orange gel food coloring
- Yellow gel food coloring
Instructions
- Line an 8-inch square pan with parchment paper and butter it well or use baking spray to grease it.
- In a medium saucepan, over low-medium heat, melt 2 tablespoons of butter and 2 cups of marshmallows until you get a smooth mixture. Remove from heat, and add yellow food coloring, mix until the mixture is uniformly colored.
- Add 2 cups of Rice Krispies and fold until coated. Pour the yellow mixture into the bottom of the pan, and press it with buttered hands or a greased spatula (the mixture will be sticky!). Set aside.
- Again, melt 2 tablespoons of butter and 2 cups of marshmallows over medium-low heat in a saucepan until smooth. Remove from heat and add about a fourth cup of candy corn. Stir until the candies are completely melted. Add the orange food coloring to make a deeper orange color.
- Add 2 cups of Rice Krispies and fold until coated. Pour the orange mixture into the pan over the yellow layer, and press it with buttered hands or a greased spatula. Set aside.
- For the final layer, repeat with butter and marshmallows, remove from heat and add the remaining 2 cups of Rice Krispies until coated. Pour the white layer over the orange layer (while still warm!), and press with buttered hands or a greased spatula.
- Top with candy corn, and allow the desserts to cool for 30-40 minutes before removing from pan and cutting into squares or triangles.
Notes
- Use fresh marshmallows. Old marshmallows that are dried out don’t melt well, so make sure to use fresh ones that won’t melt into a large blobb!
- Go slow and stir often. When melting marshmallows with butter, make sure that the saucepan is on low-medium heat (not high!), and do not leave the stove, keep stirring until the mixture is fully melted and smooth.
- Press evenly. To create beautiful layers, you have to press the mixture evenly. The mixture will be sticky, and to avoid making a mess butter or grease your hands or spatula.
- Let these Halloween Rice Krispie Treats cool! If you try and cut them while they’re still warm, they’re going to be a sticky mess. I usually wait for 40-60 minutes for them to set, and then cut into them using a sharp knife as firm bars are easier to cut. You can also butter or chill your knife for neater slices.
- You can freeze these treats once they’re done. Just be sure to wrap them in saran wrap and then store them in a freezer-safe bag or container. Enjoy within 1 month of freezing.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Debi says
Hi! These are adorable but I do not see where the black gel coloring goes?? Am I missing it somewhere?? Lol thank you!
Diana says
Good catch! It was a typo and I just changed it to yellow food coloring. Thanks!