Easy Candy Corn Rice Krispie Treats: Perfect 3-Ingredient Fall Dessert
These Easy Candy Corn Rice Krispie Treats are a simple, nostalgic fall dessert made with just three ingredients. Ready in 15 minutes, they feature a beautiful marbled effect of orange, yellow, and white from softened candy corn, creating a chewy, buttery treat perfect for Halloween parties or cozy autumn nights.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 tablespoons unsalted butter (plus extra for greasing)
- 1 package (10 ounces) regular marshmallows (about 40 large marshmallows)
- 6 cups Rice Krispies cereal
- 1 cup candy corn (about 6 ounces)
Instructions
- Grease a 9×13-inch baking dish with butter, then line with parchment paper, leaving overhang on the long sides. Grease the parchment as well.
- Place a large saucepan over medium-low heat and melt 3 tablespoons of butter, swirling occasionally.
- Add the entire 10-ounce bag of marshmallows to the melted butter. Stir constantly until completely melted and smooth, about 4-5 minutes.
- Remove the pot from heat immediately.
- Pour 1 cup of candy corn into the hot marshmallow mixture and stir gently for about 30 seconds, just until streaks of color appear. Do not over-stir.
- Add 6 cups of Rice Krispies cereal all at once. Fold gently until no white patches remain, about 1 minute.
- Scrape the mixture into the prepared pan. Wet your hands with cold water and press the mixture into an even layer, working from the center outward.
- Let the treats cool at room temperature for at least 1 hour (or 30 minutes in the fridge).
- Lift the block out using the parchment overhang. Cut into squares using a sharp knife (dip in hot water and dry between cuts for clean edges).
Notes
For best results, use fresh marshmallows and cereal. Add candy corn after removing from heat and stir only 4-5 times to create a marbled effect. Wet hands with cold water before pressing mixture into pan to prevent sticking. For cleaner cuts, butter the knife or use a plastic knife. Add a pinch of flaky sea salt on top before setting for a sweet-salty balance. Store in an airtight container at room temperature for up to 5 days; do not refrigerate. Freeze individual squares wrapped in plastic wrap for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 24
- Sodium: 150
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 38
- Protein: 1
Keywords: candy corn rice krispie treats, easy fall dessert, 3-ingredient dessert, Halloween treats, no-bake dessert, rice krispie treats with candy corn