Easy Halloween Rice Krispie Treats with Candy Corn
These quick and easy Halloween Rice Krispie treats are topped with candy corn for a festive, no-fuss dessert that’s perfect for parties and classroom gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 tablespoons unsalted butter (plus extra for greasing)
- 1 package (10 ounces) regular marshmallows
- 6 cups Rice Krispies cereal
- 1 cup candy corn
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
Instructions
- Grease a 9×13-inch baking pan with butter or non-stick spray. Line with parchment paper, leaving overhang on two sides. Grease the parchment lightly.
- In a large saucepan over medium-low heat, melt 3 tablespoons of butter slowly. Do not let it brown.
- Add the entire bag of marshmallows. Stir constantly until about 75% melted, then remove from heat.
- If using, stir in vanilla extract and salt until smooth and silky.
- Pour in 6 cups of Rice Krispies cereal. Fold gently until evenly coated. Do not overmix.
- Scrape the mixture into the prepared pan. With wet hands or greased wax paper, press firmly and evenly into the pan.
- While still warm, gently press candy corn into the top, embedding them about halfway.
- Let cool at room temperature for at least 30 minutes. Do not refrigerate.
- Lift the block out using parchment overhang. Cut into squares with a sharp knife, wiping clean between cuts.
Notes
Use fresh marshmallows for best results. Add candy corn while mixture is still warm to prevent them from falling off. Do not refrigerate; store in an airtight container at room temperature for up to 3 days. For freezing, wrap individually and thaw at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 18
- Sodium: 110
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 30
- Protein: 1
Keywords: Halloween treats, Rice Krispie treats, candy corn, easy dessert, no-bake, kid-friendly