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Easy 3-Ingredient Candy Corn Rice Krispie Treats

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These easy 3-ingredient candy corn rice krispie treats are a no-bake Halloween dessert that converts even candy corn skeptics. With butter, marshmallows, and candy corn, they create chewy, caramel-like streaks in a classic crispy rice treat.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 10 ounces marshmallows (about 4 cups mini marshmallows or 40 large)
  • 1 cup candy corn
  • 6 cups Rice Krispies cereal (or any crispy rice cereal)

Instructions

  1. Prepare your pan. Line a 9×13-inch baking pan with parchment paper or foil, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or cooking spray. Set it aside.
  2. Melt the butter. Place your large pot over medium-low heat. Add the 3 tablespoons of unsalted butter and let it melt slowly. Swirl the pot occasionally so it melts evenly. (About 2 minutes)
  3. Add the marshmallows. Once the butter is fully melted, pour in all 10 ounces of marshmallows. Stir constantly with your rubber spatula until the mixture is completely smooth and glossy. This takes about 3-4 minutes.
  4. Remove from heat immediately. As soon as the marshmallows are smooth, take the pot off the burner.
  5. Add the cereal. Pour in the 6 cups of Rice Krispies all at once. Fold gently—don’t stir aggressively or you’ll crush the cereal into dust. About 10-12 folds should get everything mostly combined.
  6. Add the candy corn. Add 1 cup of candy corn on top of the cereal mixture and fold just 3-4 times. You want visible streaks of orange and yellow running through the white marshmallow.
  7. Transfer to the pan. Scrape the mixture into your prepared pan. Try to spread it evenly as you pour. Use your greased spatula to gently push it into the corners.
  8. Press evenly. Grease your hands lightly with butter or cooking spray. Press the mixture down firmly but gently. Don’t smash it flat—you want some air pockets for texture. Aim for about 1 inch thick.
  9. Let them set. Allow the treats to cool at room temperature for at least 30 minutes. Don’t rush this by putting them in the fridge—condensation will make them soggy.
  10. Cut and serve. Lift the whole block out using the parchment overhang. Place on a cutting board. Use a sharp knife to cut into squares. Wipe the knife clean between cuts for neat edges. I usually get 12-16 squares depending on how big I cut them.

Notes

Don’t overmix the candy corn—3-4 folds max to keep visible ribbons. Use fresh marshmallows and fresh cereal for best texture. If the mixture gets too stiff while pressing, the marshmallow base was overcooked. These treats taste even better on day two. For clean cuts, spray knife with cooking spray between cuts.

Nutrition

Keywords: candy corn rice krispie treats, 3-ingredient dessert, no-bake Halloween treats, easy rice krispie treats, candy corn dessert

Find it online: https://lindabake.com/easy-3-ingredient-candy-corn-rice-krispie-treats/