Print

Easy Candy Corn Rice Krispie Treats: Best No-Bake Fall Dessert

candy corn rice krispie treats - featured image
Print Recipe

These Easy Candy Corn Rice Krispie Treats are a sweet, chewy no-bake fall dessert that comes together in about 10 minutes. Made with just four simple ingredients, they’re perfect for Halloween parties, bake sales, or any autumn gathering.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 package (10 ounces) regular marshmallows (about 40 large marshmallows)
  • 6 cups Rice Krispies cereal
  • 1 cup candy corn
  • 1/2 cup white chocolate chips (optional)
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of sea salt (optional)

Instructions

  1. Prep your pan. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on two sides. Grease the parchment lightly with butter or non-stick spray.
  2. Melt the butter. Place a large pot over medium-low heat and add 3 tablespoons of unsalted butter. Let it melt slowly, swirling occasionally, until fully melted but not bubbling or browning (about 2 minutes).
  3. Add the marshmallows. Dump in the entire 10-ounce bag of marshmallows. Stir constantly until about 90% melted, with a few small lumps remaining (about 3-4 minutes). The mixture should be smooth, glossy, and stretchy.
  4. Add the candy corn. Pour in 1 cup of candy corn and stir for exactly 30 seconds. You want it softened but not fully melted, creating orange and yellow streaks.
  5. Fold in the cereal. Remove the pot from heat. Add 6 cups of Rice Krispies cereal all at once. Fold gently with a spatula using a cutting motion until every piece is coated (about 1 minute).
  6. Transfer to the pan. Scrape the mixture into the prepared pan, spreading evenly. Use a second piece of parchment paper or greased spatula to press it down firmly, especially in the corners.
  7. Let them set. Let the treats cool at room temperature for at least 30 minutes. Do not refrigerate.
  8. Cut and serve. Lift the whole block out using the parchment handles. Use a sharp knife to cut into squares. For clean cuts, run the knife under hot water and wipe dry between cuts. Makes 12 large squares or 24 smaller ones.

Notes

For best results, use fresh candy corn that is soft and chewy. Full-size marshmallows create a creamier texture than mini marshmallows. Gently crush the Rice Krispies with your hands before measuring for a more uniform texture. Do not refrigerate the treats as condensation will make them soggy. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: candy corn, Rice Krispie treats, no-bake, fall dessert, Halloween treats, easy dessert, kid-friendly

Find it online: https://elaraeats.com/easy-candy-corn-rice-krispie-treats-best-no-bake-fall-dessert/