Description
Bright, chewy, and colorful, these Candy Corn Rice Krispie Treats are the perfect sweet addition to any fall celebration. Simple to make and packed with festive Halloween vibes!
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows
- 4 tablespoons unsalted butter
- 1 cup candy corn
- ½ cup chocolate chips (optional)
- 1 teaspoon vanilla extract (optional)
- Cooking spray or butter for greasing
Instructions
- Prepare the Pan: Grease a 9×13-inch baking pan lightly with butter or non-stick spray. Set aside.
- Melt the Butter & Marshmallows: In a large saucepan over low heat, melt the butter. Add the mini marshmallows and stir constantly until completely melted and smooth. Remove the pan from heat.
- Mix in Rice Krispies: Add the Rice Krispies cereal to the melted marshmallow mixture. Gently fold the cereal with a spatula until fully coated in the marshmallow mix.
- Add Candy Corn: Fold in the candy corn and optional chocolate chips. Stir carefully to evenly distribute without breaking the cereal.
- Press into Pan: Transfer the mixture into the prepared pan. Use a greased spatula or your hands to gently press the mixture evenly into the pan without compacting it too much.
- Cool and Cut: Allow the treats to cool at room temperature for about 30 minutes. Once set, cut into squares or use cookie cutters for fun festive shapes.
- Serve & Enjoy: Serve immediately or store in an airtight container for up to 3 days.
Notes
- Candy Corn Melting Tip: Add the candy corn after removing the mixture from heat to prevent it from melting and losing its shape. Gently fold it in to keep the festive look.
- Don’t Overpack the Mixture: When pressing the treats into the pan, avoid compacting them too tightly. This keeps them light, chewy, and easy to bite into.
- Storage Tip: Store the treats in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 6 weeks.
- Prep Time: 10 min
- Cook Time: 10 min