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Kid-Approved Candy Corn Rice Krispie Treats: Easy Halloween Dessert

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These layered Rice Krispie Treats are striped with orange and yellow, topped with candy corn, and taste just like the bakery version. They’re simple enough to make on a school night but look like you spent hours on them.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter
  • 10 cups (about 340g) mini marshmallows
  • 8 cups (about 240g) Rice Krispies cereal
  • 15–20 drops orange food coloring (gel preferred)
  • 15–20 drops yellow food coloring (gel preferred)
  • 1 cup (about 150g) candy corn (about 40–50 pieces)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

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 spray the parchment with non-stick cooking spray. Set aside.
  2. Melt the butter. In a large pot (at least 5-quart), melt the 6 tablespoons of unsalted butter over medium-low heat. Once fully melted, add the ¼ teaspoon of salt and stir.
  3. Add the marshmallows. Pour in all 10 cups of mini marshmallows and stir constantly with a silicone spatula over medium-low heat until completely melted and smooth, about 5-7 minutes. Remove from heat.
  4. Add the vanilla. Stir in the 1 teaspoon of vanilla extract until glossy and stretchy.
  5. Divide the mixture. Working quickly, divide the marshmallow mixture evenly into three bowls (about 1 cup each). Leave one bowl plain, add yellow food coloring to the second, and orange food coloring to the third.
  6. Color the mixtures. Add 15-20 drops of yellow food coloring to one bowl and stir until even. Do the same with orange food coloring in another bowl. If the mixture thickens, microwave each bowl for 10 seconds to loosen.
  7. Layer the cereal. Add about 2 ½ cups of Rice Krispies to the plain (white) bowl and stir until evenly coated. Spread in an even layer in the prepared pan. Press down gently.
  8. Add the yellow layer. Add another 2 ½ cups of cereal to the yellow marshmallow mixture and stir. Spread over the white layer, pressing gently.
  9. Finish with the orange layer. Add the remaining cereal to the orange marshmallow mixture and stir. Spread over the yellow layer, pressing gently. You should have three distinct stripes: white, yellow, orange.
  10. Add the candy corn. While the top layer is still warm, gently press the candy corn into the surface in a pattern (e.g., rows of three). Ensure they are slightly embedded.
  11. Let them set. Allow the treats to cool at room temperature for at least 30 minutes.
  12. Cut and serve. Once set, use the parchment overhang to lift the treats out of the pan. Place on a cutting board and cut into squares or rectangles with a sharp knife. Makes 12 large squares.

Notes

Don’t overheat the marshmallows or they’ll become hard and rubbery. Work in stages to prevent the marshmallow mixture from setting too quickly. Use a light touch when pressing the layers to keep the cereal crunchy. Press candy corn into the top layer while still warm but not hot. If hands get sticky, spray lightly with cooking spray.

Nutrition

Keywords: candy corn, Rice Krispie treats, Halloween dessert, easy Halloween treat, kid-friendly, no-bake dessert, layered Rice Krispie treats

Find it online: https://crispcraving.com/kid-approved-candy-corn-rice-krispie-treats-easy-halloween-dessert/