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Easy Candy Corn Rice Krispie Treats: Best Fall Dessert

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These Easy Candy Corn Rice Krispie Treats are the perfect fall dessert, combining the classic crispy rice cereal treat with the sweet, honey-vanilla flavor of melted candy corn. Quick to make with just five ingredients, they are a crowd-pleasing Halloween party snack that tastes like a sunset you can eat.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus extra for greasing the pan)
  • 1 bag (10 ounces) mini marshmallows
  • 1 cup candy corn
  • 6 cups crispy rice cereal
  • 1/4 teaspoon vanilla extract (optional but recommended)

Instructions

  1. Prep your pan. Grease a 9×13 inch baking dish with a thin layer of butter. Then line it with parchment paper, leaving some overhang on two sides. Grease the parchment too. Set the pan aside.
  2. Sort your candy corn (optional but worth it). If you want that beautiful layered look, separate the orange, yellow, and white pieces into three small bowls.
  3. Melt the butter. Place your large pot over medium-low heat. Add the 3 tablespoons of butter and let it melt slowly. Swirl the pot occasionally to help it melt evenly.
  4. Add the marshmallows. Once the butter is fully melted, pour in the entire bag of mini marshmallows. Stir constantly until they are completely smooth and velvety, about 3 to 4 minutes.
  5. Add the candy corn. Pour in 1 cup of candy corn (or your sorted colors if you are layering). Stir until the candy corn is mostly melted. A few tiny bits of unmelted candy corn are fine.
  6. Stir in the vanilla. Add the 1/4 teaspoon of vanilla extract and give everything one final stir. Turn off the heat.
  7. Add the cereal. Pour in the 6 cups of crispy rice cereal. Fold it into the marshmallow mixture gently but thoroughly.
  8. Press into the pan. Scrape the mixture into your prepared pan. Grease your hands with a little butter or cooking spray, then press the mixture down evenly.
  9. Add optional toppings. If you want extra candy corn on top, press a few pieces into the surface while the treats are still warm.
  10. Cool completely. Let the treats sit at room temperature for at least 30 minutes. Do not put them in the refrigerator.
  11. Cut and serve. Lift the treats out of the pan using the parchment overhang. Use a serrated knife to cut them into squares. Wipe the knife clean between cuts for the cleanest edges.

Notes

For best results, use low heat to melt marshmallows and avoid high heat which can scorch them. Grease your hands with butter or cooking spray before pressing the mixture into the pan to prevent sticking. Let treats cool completely at room temperature before cutting for clean edges. These treats taste even better on day two if stored in an airtight container at room temperature. Do not refrigerate as it makes them hard.

Nutrition

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

Find it online: https://cookyep.com/easy-candy-corn-rice-krispie-treats-best-fall-dessert/