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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 a quick and delicious fall dessert made with just four ingredients. The candy corn melts into a gorgeous sunset-colored syrup, creating a softer, more tender treat with a subtle vanilla-honey flavor that’s perfect for Halloween parties or cozy autumn nights.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 package (10 ounces) regular marshmallows
  • 6 cups crispy rice cereal
  • 1 cup candy corn
  • Optional: 1/4 teaspoon vanilla extract
  • Optional: Pinch of flaky sea salt

Instructions

  1. Prepare your pan. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on two sides. Lightly grease the parchment with butter or non-stick spray.
  2. Melt the butter. Place your large pot over medium-low heat and add the 3 tablespoons of butter. Let it melt slowly, swirling the pan occasionally. This takes about 2 minutes.
  3. Add the marshmallows. Dump in the entire 10-ounce bag of marshmallows. Stir constantly with your silicone spatula as they melt. Keep the heat on medium-low. This takes about 3-4 minutes.
  4. Add the candy corn. Once the marshmallows are completely melted and smooth, pour in the cup of candy corn. Stir continuously until the candy corn is fully melted and the mixture is smooth. This takes about 2-3 minutes.
  5. Remove from heat and add cereal. Take the pot off the burner completely. Pour in the 6 cups of crispy rice cereal all at once. Fold everything together gently but quickly until every piece of cereal is coated.
  6. Press into the pan. Scrape the mixture into your prepared pan. Lightly grease your spatula with butter or non-stick spray, then press the mixture evenly into the pan. Work from the center outward, pressing firmly but not smashing.
  7. Optional salt sprinkle. If you’re using flaky sea salt, sprinkle it over the top immediately while the treats are still warm.
  8. Cool completely. Let the treats sit at room temperature for at least 1 hour before cutting. If you’re in a hurry, pop the pan in the fridge for 30 minutes.
  9. Cut and serve. Lift the treats out of the pan using the parchment paper handles. Place them on a cutting board. Use a sharp knife to cut into squares or rectangles. For clean cuts, wipe the knife clean between each slice.

Notes

Work quickly once the marshmallow mixture is ready because it sets fast. Don’t press the mixture too hard when spreading it in the pan to avoid dense treats. For clean cuts, use a wet knife. The treats actually taste better the next day after the flavors have melded together.

Nutrition

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

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