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Easy Candy Corn Rice Krispie Treats: Best Fall Dessert

candy corn rice krispie treats - featured image
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These Easy Candy Corn Rice Krispie Treats are a fun, fast, and festive fall dessert. With a chewy, crispy texture and pops of sweet candy corn, they’re perfect for Halloween parties or cozy autumn nights.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 (10-ounce) bag mini marshmallows
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 cups crispy rice cereal
  • 1 1/2 cups candy corn

Instructions

  1. Prep the Pan: Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Melt the Butter: Place a large pot over low heat. Add the 6 tablespoons of unsalted butter and let it melt completely, stirring occasionally.
  3. Melt the Marshmallows: Once the butter is fully melted, pour in the entire bag of mini marshmallows. Stir constantly until the marshmallows are completely smooth and melted, about 3 to 4 minutes.
  4. Add Vanilla and Salt: Remove the pot from the heat. Stir in the 1 teaspoon of vanilla extract and the 1/4 teaspoon of salt until fully incorporated.
  5. Add the Cereal: Pour the 6 cups of crispy rice cereal into the pot. Gently fold it into the marshmallow mixture using a cutting and folding motion until every piece is coated.
  6. Fold in the Candy Corn: Add 1 cup of the candy corn and gently fold it into the mixture. Reserve the remaining 1/2 cup for the top.
  7. Press into the Pan: Scrape the mixture into the prepared pan. Use a second piece of parchment paper or a lightly greased spatula to press it evenly into the corners. Press firmly but don’t compress too much.
  8. Add the Topping: While the mixture is still warm, sprinkle the remaining 1/2 cup of candy corn over the top. Gently press them into the surface so they stick.
  9. Cool and Set: Let the treats cool completely at room temperature, about 30 minutes. Once set, use the parchment paper handles to lift the block out of the pan.
  10. Cut and Serve: Place the block on a cutting board. Use a sharp knife to cut into squares or rectangles (12 to 16 pieces).

Notes

Use fresh, soft candy corn for the best texture. Melt butter and marshmallows over low heat to avoid scorching. Don’t overmix the cereal to keep treats light and crispy. For dairy-free, use vegan butter. For gluten-free, verify the cereal label.

Nutrition

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

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