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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, no-bake fall dessert that combines buttery marshmallows, crispy rice cereal, and sweet candy corn for a nostalgic treat that’s ready in 15 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 (10-ounce) bag mini marshmallows
  • 6 cups Rice Krispies cereal (or any crispy rice cereal)
  • 1 cup candy corn (plus extra for topping)
  • ¼ teaspoon vanilla extract (optional but recommended)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Prep your pan: Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or nonstick spray.
  2. Melt the butter: Place your large pot over medium-low heat. Add the 3 tablespoons of butter and let it melt slowly, swirling the pan occasionally. You want it fully melted and just starting to bubble, about 2 minutes.
  3. Add marshmallows and candy corn: Dump the entire bag of mini marshmallows into the pot, then add ¾ cup of candy corn. Stir constantly with your silicone spatula until everything is completely smooth and uniform — about 5-7 minutes. The mixture should be glossy and stretchy, like thick caramel.
  4. Remove from heat and add vanilla: Take the pot off the burner immediately. Stir in the ¼ teaspoon of vanilla extract (if using).
  5. Fold in the cereal: Add the 6 cups of Rice Krispies cereal all at once. Fold gently, using a cutting-and-folding motion, until every piece of cereal is coated in the marshmallow mixture. This takes about 1-2 minutes.
  6. Add remaining candy corn: Sprinkle the remaining ¼ cup of candy corn over the top of the cereal mixture. Fold it in gently, just 2-3 strokes, so the candy corn pieces stay mostly whole.
  7. Transfer to pan: Scrape the mixture into your prepared pan, spreading it evenly across the pan as you go.
  8. Press evenly: Lightly butter your hands or the back of a spatula, then press the mixture down firmly and evenly. Aim for about ¾-inch thickness.
  9. Add topping (optional): While the mixture is still warm, press a few extra candy corn pieces into the top in a pattern or scattered randomly. Sprinkle a pinch of flaky sea salt over the top if you’re using it.
  10. Cool completely: Let the treats cool at room temperature for at least 30 minutes. If you’re in a hurry, pop the pan in the fridge for 15 minutes.
  11. Cut and serve: Lift the treats out of the pan using the parchment overhang. Place on a cutting board. Use a sharp knife to cut into squares. I cut 6 rows by 4 rows for 24 even bars.

Notes

For best results, melt half the candy corn with the marshmallows for a creamy base, and stir in the rest at the end for texture. Keep heat on medium-low to avoid scorching. Butter your hands before pressing the mixture to prevent sticking. These treats taste even better on day two.

Nutrition

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

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