Easy candy corn Rice Krispies with marshmallows and candy melts. A cute fall dessert that’s perfect for parties, school events, or snacks.
During the holidays last year, I played around with colored candy melts for a red and green sweet spread and I wish I had started doing it sooner for my Halloween party prep. This year, I swore I'd make use of all the colors I want and put them on different treats, starting with these candy corn Rice Krispies treats.
This is one of those simple recipes you can see on social media and you're immediately convinced that you can do it yourself. The candy coating adds this satisfying snap when you bite into them, then you get that familiar chewy Rice Krispie texture underneath. The color makes them look festive and I can immediately tell that the kids will love this on Halloween.
It takes around 30 minutes to make plus chilling time, which is honestly not too bad of a wait. Or you can make it ahead during the day and have it ready by evening.
My kids were obsessed with these when I tested them out because they couldn't believe they were eating "big fake candy corn" that tasted like one of their favorite cereals. Now they're looking forward to it in October, and honestly, I'm just as excited to make them because the whole process is fun and kind of therapeutic.
If you're looking for other recipes you can decorate with candy melts, check out my cornflake brittle recipe and Southern pecan pralines recipe!
Ingredients
These candy corn Rice Krispie treats start with the usual mini marshmallows, butter, and Rice Krispies cereal, but I always use real butter because it makes a difference in how they taste. When I melt the butter slowly, the bars stay chewy instead of getting hard. A little vanilla extract makes everything taste better too.
The yellow and orange candy melts are what give these the candy corn look without any fussy decorating. I just drizzle them on top and they set up quickly, making the bars look good and as if I spent some time decorating. If I can't find candy melts, colored white chocolate chips work fine, though they take longer to harden.
See the recipe card for exact quantities.
Step-by-step Instructions
Here’s how to make candy corn Rice Krispies treats that look festive and taste like the classic childhood favorite, with a fun seasonal spin.
Make the Rice Krispies Mixture
In a large, heavy-bottomed pot, melt the butter over low heat until completely smooth. Add the mini marshmallows and stir continuously until fully melted and combined. Stir in the vanilla extract, then immediately add the Rice Krispies cereal. Mix until the cereal is fully coated and evenly combined with the melted marshmallow mixture.
Shape and Chill the Treats
Lightly grease two 9-inch pie pans with nonstick spray. Divide the mixture between the pans, pressing it down into an even layer using oiled hands or the bottom of a measuring cup. Transfer the pans to the refrigerator and chill for 30 minutes to 1 hour, until firm and set.
Melt the Candy Melts
Remove the pans from the fridge and let them sit at room temperature while you prepare the candy melts. In two small microwave-safe bowls, place the yellow candy melts in one and the orange candy melts in the other. Microwave one bowl at a time in 30-second intervals, stirring in between, until melted and smooth. If the melts are too thick after heating, stir in 1 teaspoon of vegetable oil to loosen the consistency.
Release and Cut the Treats
Flip each pie pan over onto a sheet of parchment paper. The Rice Krispies rounds should release easily, but if they stick, run a knife gently around the edge to loosen them. Once out of the pans, slice each round into 6 wedges, like cutting a cake.
Decorate Like Candy Corn
Working one piece at a time, dip the pointed end of each wedge into the melted yellow candy. Use a fork to scrape off the excess. Then dip the top edge into the melted orange candy and scrape off any extra. Place each decorated piece back onto the parchment paper.
Set and Serve
Let the coated Rice Krispies wedges sit at room temperature for about 10 minutes, or until the candy melts harden. Serve once set or store in an airtight container at room temperature for up to two days.
Storage
Store the finished candy corn Rice Krispies treats in an airtight container at room temperature for 3 to 4 days. Keep them in a cool, dry spot away from direct sunlight to prevent the candy melts from softening. There's no need to refrigerate, that can make the texture too firm.
Top Tips for Candy Corn Rice Krispies
Adjust the dip placement as you like: The classic candy corn look uses yellow on the bottom and orange on top, but you can reverse the colors or dip just one side for a simpler finish.
Add oil only if needed: Candy melts should be smooth and pourable once melted. Only stir in a small amount of vegetable oil if the texture is too thick or clumpy.
Use parchment for easy cleanup: Place the dipped treats on parchment paper while they set to prevent sticking and keep the candy coating intact.
Candy Corn Rice Krispies
Ingredients
- ½ cup of butter
- 10 oz mini marshmallows
- 6 cups of Rice Krispies cereal
- 1 teaspoon vanilla extract
- 2 cups of yellow candy melts
- 2 cups of orange candy melts
Instructions
- Add the butter to a large sided pot and melt over a low heat until completely melted. Add the marshmallows and stir constantly until melted. Add the vanilla extract and stir. Add the 6 cups of cereal to the pot and stir until everything is mixed together.
- Spray 2 9 inch pie pans with non stick cooking spray and divide the mixture into both pans. flatten out evenly with oiled hands or the bottom of a measuring cup.
- Place in the fridge for 30 minutes to 1 hour. Let sit on the counter while you melt the candy melts. In two small microwave safe bowls add the yellow candy melts to one and the orange candy melts to another small bowl. Add one to the microwave and melt for 30 seconds at a time and stirring in between. Repeat with the other bowl and color.
- You may need to add a teaspoon of vegetable oil to both bowls if when it’s melted it’s still thick. Flip the pie pan over and the Rice Krispie circle should be able to come right out, If not use a knife to run along the edge of the circle.
- Once out place on parchment paper and slice like you are slicing a cake, 6 slices. Dip the pointed end in the yellow melts and scrape off the excess with a fork. Turn around and dip the top piece into the orange melts and scrape off as well. Repeat with all the slices.
- Let harden on the parchment paper for about 10 minutes and serve and enjoy!
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