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Easy Candy Corn Rice Krispie Treats: Best Halloween Dessert

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These Easy Candy Corn Rice Krispie Treats are a festive Halloween dessert with layered yellow and orange colors topped with candy corn. They’re simple to make in 20 minutes, require no oven, and are perfect for parties.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 10 oz bag mini marshmallows
  • 6 cups Rice Krispies cereal
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Yellow gel food coloring
  • Orange gel food coloring
  • 1/2 cup candy corn

Instructions

  1. Prep your pan. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on two sides. Lightly spray the parchment with non-stick cooking spray.
  2. Melt the butter. In a large pot over medium-low heat, melt the 6 tablespoons of butter. Stir occasionally so it doesn’t burn.
  3. Add the marshmallows. Pour in the entire 10 oz bag of mini marshmallows. Stir constantly with your silicone spatula until they’re completely melted and smooth, about 3-4 minutes.
  4. Season the mixture. Remove the pot from heat. Stir in the vanilla extract and pinch of salt. Mix until combined.
  5. Divide the marshmallow mixture. Pour about half of the marshmallow mixture into a separate medium bowl. You’ll have two portions: one in the pot, one in the bowl.
  6. Color the first batch (yellow). To the portion still in the pot, add yellow gel food coloring. Start with a small amount—about 1/8 teaspoon—and stir. Add more until you reach a bright, sunny yellow.
  7. Add cereal to the yellow batch. Pour 3 cups of Rice Krispies cereal into the yellow marshmallow mixture. Fold gently until all the cereal is coated.
  8. Press the yellow layer. Transfer the yellow mixture to your prepared pan. Use a piece of parchment paper or a lightly greased spatula to press it into an even layer. Don’t press too hard.
  9. Color the second batch (orange). Take the bowl with the remaining marshmallow mixture. Add orange gel food coloring, starting with about 1/4 teaspoon. Stir until you get a vibrant orange.
  10. Add cereal to the orange batch. Pour the remaining 3 cups of Rice Krispies cereal into the orange marshmallow mixture. Fold gently until evenly coated.
  11. Press the orange layer. Carefully spoon the orange mixture over the yellow layer in the pan. Spread it evenly and press down gently.
  12. Add the candy corn. While the top layer is still warm and slightly sticky, press the candy corn into the surface. Press them in firmly enough that they won’t fall off when you cut the treats.
  13. Let them set. Allow the treats to cool at room temperature for at least 1 hour. I usually let mine sit for 2 hours to be safe.
  14. Cut and serve. Lift the treats out of the pan using the parchment paper overhang. Place on a cutting board. Use a sharp knife to cut into squares. Wipe the knife clean between cuts for neater edges. Aim for 12-16 squares.

Notes

Use fresh marshmallows for best texture. Gel food coloring is preferred over liquid to avoid making the mixture too wet. Don’t overmix the cereal or press too firmly to keep treats light and airy. Let treats set completely before cutting.

Nutrition

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

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