Candy Corn Rice Krispie Recipe
I love making sweet treats that are both fun and easy, and Candy Corn Rice Krispie bars fit the bill. These colorful bars bring the classic marshmallow rice cereal snack to a whole new level.
Candy Corn Rice Krispie bars are made by layering orange, yellow, and white Rice Krispie treats to look just like the popular Halloween candy.
Whenever I bring these to a party or make them for my family, they disappear quickly. If you want a festive snack that stands out and tastes great, this recipe is a great choice.
Why I Love Them
I love Candy Corn Rice Krispie treats because they remind me of fall. The colors are bright and fun, just like the leaves changing outside.
Every bite is sweet, but not too much. Whenever I make these treats, they are easy and quick.
I don’t need many tools or fancy skills. It’s just a few simple steps, so I never feel overwhelmed.
The taste of marshmallows and crispy cereal together is something I enjoy. The candy corn on top adds a little extra chew and a pop of color.
It makes the treats look special at parties. Here are a few things that make me smile about them:
- Fast to Make
- Fun to Decorate
- Great for Sharing
- Popular with Kids
Sometimes I bring Candy Corn Rice Krispie treats to work or family get-togethers. People ask for the recipe, and I feel proud when they enjoy them.
Equipment
To make Candy Corn Rice Krispie treats, I use a few basic tools. Here’s a list of what I find handy in my kitchen:
- 1 large saucepan (to melt the butter and marshmallows)
- 1 wooden spoon or sturdy spatula (to mix everything together)
- 1 large mixing bowl (if I want to prepare my dry ingredients beforehand)
- 3 small bowls (for dividing and coloring the mixture)
- 1 8-inch round cake pan (for shaping the treats)
- Parchment paper or non-stick spray (to keep treats from sticking)
- Measuring cups (for marshmallows, Rice Krispies, and butter)
- A sharp knife (for cutting the finished treats)
I also like to keep some extra paper towels around for any sticky messes. The right tools make everything simpler, and I can finish the treats without any trouble.
Ingredients
For my Candy Corn Rice Krispie treats, I use simple ingredients you can find at almost any store. Here’s what I need:
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows, divided (3 cups for the base, 1 cup for color layers)
- 3 tablespoons unsalted butter
- Yellow food coloring
- Orange food coloring
- White chocolate chips (optional, about ½ cup)
- 1 cup candy corn pieces for decoration
The main part of the recipe uses butter, marshmallows, and the cereal. I also set aside extra marshmallows to help make the yellow and orange layers.
For nice, bright layers, I add a drop or two of gel food coloring to the marshmallow mix. Using white chocolate chips is optional, but I like the flavor it adds.
I always keep extra candy corn handy for decorating the top. Marshmallows, butter, and cereal are the base, but it’s the colors and candy that make these treats stand out!
Instructions
First, I line a 9×13-inch pan with parchment paper or lightly grease it with butter. This keeps the bars from sticking.
Next, I melt 3 tablespoons of butter in a large pot over low heat. When it’s fully melted, I add 1 bag (10 ounces) of mini marshmallows.
I stir until the marshmallows are completely smooth. I add a few drops of yellow food coloring to the melted marshmallow and mix.
Then, I pour in 2 cups of Rice Krispies cereal and stir until coated. Using a spatula, I spread this mixture in an even layer on the bottom of the pan.
I repeat the process for the orange layer:
- Melt 3 tablespoons of butter.
- Add 10 ounces of mini marshmallows and stir until melted.
- Mix in a few drops of orange food coloring.
- Add 2 cups of Rice Krispies cereal and mix well.
I spread the orange layer gently on top of the yellow layer, pressing down lightly.
For the white layer, I use the same method but skip the food coloring. Melt butter and marshmallows together, stir in 2 cups of Rice Krispies cereal, and then spread the white layer over the orange.
I let everything cool for at least one hour. When it’s set, I lift the treat out of the pan and slice it into triangles to look like candy corn.
Tip: I sometimes use a little nonstick spray on my hands or spatula to keep the mixture from sticking.
Equipment
- 1 large saucepan
- 1 wooden spoon or rubber spatula
- 1 Large mixing bowl (optional)
- 3 Small bowls (for coloring layers)
- 1 8-inch round or 9×13-inch rectangular cake pan
- Parchment paper or non-stick spray
Ingredients
Base Layers:
- 6 cups Rice Krispies cereal divided
- 4 cups mini marshmallows divided (1⅓ cups per layer)
- 3 tablespoons unsalted butter divided (1 tbsp per layer)
- Yellow food coloring a few drops
- Orange food coloring a few drops
Toppings (Optional):
- ½ cup white chocolate chips
- 1 cup candy corn pieces
Instructions
- Line a 9×13-inch pan with parchment paper or lightly grease it with butter or non-stick spray.
Make Yellow Layer:
- In a large saucepan, melt 1 tablespoon of butter over low heat.
- Add 1⅓ cups mini marshmallows and stir until fully melted and smooth.
- Add a few drops of yellow food coloring and mix until evenly tinted.
- Stir in 2 cups of Rice Krispies cereal until fully coated.
- Press the mixture evenly into the prepared pan using a spatula.
Make Orange Layer:
- In the same pan, melt another 1 tablespoon of butter over low heat.
- Add 1⅓ cups mini marshmallows and stir until melted.
- Mix in a few drops of orange food coloring.
- Stir in 2 cups of Rice Krispies cereal and mix until combined.
- Gently press this layer on top of the yellow layer.
Make White Layer:
- Melt the final tablespoon of butter and remaining 1⅓ cups marshmallows.
- Skip the food coloring.
- Stir in the last 2 cups of Rice Krispies cereal.
- Press the white layer evenly over the orange layer.
Cool and Decorate:
- Let the layered Rice Krispie treat cool at room temperature for at least 1 hour.
- Optionally, melt white chocolate chips and drizzle over the top.
- Press candy corn pieces gently into the surface once cooled.
Slice and Serve:
- Remove from the pan and slice into triangles or squares.
- Serve and enjoy!
Substitute
Sometimes, I run out of certain ingredients or want to try something new in my Candy Corn Rice Krispie treats. Luckily, there are easy swaps I can use.
If I don’t have marshmallows, I melt 1 cup of peanut butter and 1 cup of honey together as a sticky base. This holds the cereal together, just like marshmallows do.
If I’m out of Candy Corn, I use mini M&Ms, chopped gummy candies, or even chocolate chips. These add color and a fun twist.
Here’s a simple table of common ingredient substitutes:
| Original Ingredient | Substitute Option |
|---|---|
| Marshmallows (4 cups) | Peanut butter & honey |
| Candy Corn (1 cup) | M&Ms, gummies, or sprinkles |
| Butter (3 tbsp) | Coconut oil or margarine |
It’s easy to make the treats gluten-free, too. I just use gluten-free crispy rice cereal instead.
For a dairy-free option, I swap out the butter for coconut oil. I also double-check my candy toppings, since some may have dairy.
Trying different substitutes can give the treats a new flavor or texture. I like to mix and match to see what works best for me.
What Can Go Wrong?
Sometimes, making Candy Corn Rice Krispie treats just doesn’t go as planned. Trust me, I’ve had my share of mishaps.
Common issues I run into:
- Treats turn out too hard
This one’s usually my fault for pressing the mixture down like I’m trying to flatten a mountain, or for getting impatient and overcooking the marshmallows. - Marshmallows burn or clump
If I crank the heat up too high, the marshmallows get all stiff and impossible to stir. Not fun. - Candy corn melts or gets sticky
Adding candy corn while everything’s still piping hot? Yeah, it melts or turns into a weird sticky mess instead of looking cute.
Here’s a quick table I like to reference:
| Problem | Reason | Quick Fix |
|---|---|---|
| Too hard | Overcooked, pressed too hard | Use low heat, press gently |
| Sticky/Runny | Too much butter/marshmallow | Measure carefully, let cool |
| Candy corn melts | Mixture too hot | Add candy corn after it cools |
For what it’s worth, double-checking that I actually have enough marshmallows and exactly 3 cups of Rice Krispies saves me every time. More or less than that, and the texture just feels off, you know?
