Rice Krispie Candy Corn Treats
Rice Krispie Candy Corn Treats are a fun Halloween Treat that your kids and their friends will go nuts for! Be prepared for rave reviews!!! This easy recipe creates the ultimate Halloween Dessert that brings back memories of a childhood favorite cereal treat.
This Rice Krispie Squares Recipe is a fun twist on the basic Rice Krispie treats. With minimal ingredients, these are a simple dessert for Halloween that the whole family will love!
Why You Must Make
- These Halloween Treats are just as yummy as the classic version of cereal bars. I find them addictive!
- No baking is required to make this Halloween Party Food!
- Rice Krispie treats are beloved by all ages—from toddlers to adults.
OK, you do not need to adjust your monitors. I just need a little food dye 101 intervention. The colors aren’t exactly spot on with these tri-colored candy corn-inspired Rice Krispie Treats, but they are close enough, I hope, for recognition.
These festive gems made their way to Indiana University as part of a college care package for my youngest, Nick. Along with some brownie cookies studded with M&M’s, I think he and his roomies were set with sweets for a couple of nights. We also treated him and 4 of his friends to dinner at a steak house. Man, can those boys can eat and they LOVED these Halloween Rice Krispie Treats!
- Rice Krispies Cereal – You will need almost 5 cups
- Mini Marshmallows – You will need at least 5 cups
- Butter – Salted is preferred as salt enhances the flavor of even sweet recipes.
- Yellow and Orange Gel Food Coloring – Gel coloring is preferred over liquid food coloring for the deepest colors.
If you’ve never made a Rice Krispie Treats Recipe before, they’re a super easy, 3 ingredient recipe. Adding food coloring adds a fourth component. The ingredients you need are Rice Krispies, butter, and marshmallows.
- Make sure to measure properly. It’s better to have a few extra marshmallows than not enough. Make sure to use soft, fresh marshmallows for the best results. Mini marshmallows will melt more easily.
- PRO-Tip: When you melt together the marshmallows and butter, do it very gently. I use short bursts in the microwave, stopping and stirring frequently. If you overheat this mixture, your Rice Krispie Treats will be hard when cool. Alternatively, melt the marshmallows and butter in a saucepan over low heat, stirring frequently as they begin melting.
- If you’re unsure how old your box of Rice Krispies cereal is, it’s best to buy a new one. Stale cereal doesn’t make very good Krispie treats.
- Use a light hand when mixing in the cereal, making sure all the cereal is coated. I like using a silicone spatula.
- PRO-Tip: Make sure your pan is well-greased. Also, have butter available to grease your hands. The mixture sticks to everything!
- If you’re using any rings or bowls to help make these Candy Corn Rice Krispie Treats, grease those well, too.
- Normally, you don’t want to press the Rice Krispies mixture down with a firm hand. Compressing the Rice Krispie Treats won’t give you the desired light, gooey consistency. But, in this recipe, you can use a little extra pressure, so that the layers don’t have big gaps.
- Store your Rice Krispie Treats in a sealed, air-tight container. They’re fine kept at room temperature, but if you refrigerate them, let them come to room temperature before eating or they will be hard to bite into. They make such easy Halloween treats.
How to Make
These Candy Corn Rice Krispie Treats are made in an (affiliate link) 8-inch round cake pan.
- First, a batch of yellow Rice Krispie treats is made and pressed into a 1½-inch ring around the perimeter of the pan.
- This is followed by a slightly smaller orange batch pressed in right next to the orange in another 1½-inch diameter ring.
- This leaves a 2-inch round center space for the smallest batch of uncolored RKT.
- Make sure your pan is well greased and the round will pop right out when cooled. I simply slice the treats into 6-8 equal wedges, and voila! They look like candy corn.
- PRO-Tip: I like using a round of parchment with the sections marked off in the bottom of the greased cake pan. Turn the marked side down, so your RKTs will be pressed onto the clean side of the parchment.
- The lines are guidance for where the sections should start and stop. Another tip is to use an appropriately sized, greased cookie cutter and/or small mixing bowl to provide a division for the layers. Hold the cookie cutter or bowl in the center of the pan, and pack the RKT mixture into the desired area.
- Use a flat bottom spatula to press down evenly across the surface of the Krispie treats. Do your best to keep them level.
Frequently Asked Questions
First, make sure all your ingredients are fresh, especially the Rice Krispies and marshmallows. Adding a touch of vanilla will also enhance their flavor beautifully. Don’t over mix or the cereal will break into pieces and also don’t compress them too much when pressing the mixture into the pan. If they’re packed too firmly, they won’t be as enjoyable to eat.
They can easily be made gluten-free. Just check the labels of both the cereal and the marshmallows and make sure you’re purchasing gluten-free brands. They need to be manufactured in a facility where there’s no chance of contamination from products that contain gluten.
Keep your Rice Krispie Treats in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Defrost frozen rice krispie treats in the refrigerator overnight and bring to room temperature before serving cold or frozen squares.
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- More Holiday Recipes
For the yellow ring:
- 2 ¼ cups Rice Krispies cereal
- 2 ½ cups mini marshmallows
- 1 ½ tablespoons butter
- Yellow food coloring
For the orange ring:
- 1 ⅜ cups Rice Krispies cereal
- 1 ¾ cups mini marshmallows
- 1 tablespoon butter
- Orange food coloring
For the white center:
- 1 cup Rice Krispie cereal
- 1 ¼ cup mini marshmallows
- 1 tablespoon butter
- Spray an 8-inch cake pan with non-stick cooking spray. Set aside. Have butter available to grease your hands and a spatula as needed for pressing treats into the pan.
- Form one ring at a time, starting with the yellow ring. Melt the marshmallows and butter for that ring in a microwave-safe bowl.
- Gently melt by stopping and starting the microwave at 15-second intervals. Stir to mix with a greased spatula, then add food coloring till the desired hue is reached. Stir in Rice Krispies.
- With greased hands and a greased spatula, pat yellow rice krispie treats around the perimeter of the pan to form about a 1 ½-inch ring.
- Repeat with the orange ring using the same procedure (except using orange food coloring) and form a second 1 ½-inch ring, leaving the middle open for the white center.
- Repeat with the last batch of marshmallows and butter and press into the center of the pan.
- Let cool for at least 30 minutes, then flip out of the pan onto a cutting board. Cut into 8 wedges to resemble candy corn.
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Serving Size:1 wedge
Amount Per Serving: Calories: 223Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 152mgCarbohydrates: 44gFiber: 0gSugar: 23gProtein: 2g