Easy Candy Corn Rice Krispie Treats: Best 15-Minute Fall Dessert
These Easy Candy Corn Rice Krispie Treats are a quick, no-bake fall dessert that combines classic marshmallow treats with candy corn for a sweet, chewy, and nostalgic snack. Ready in just 15 minutes with three main ingredients, they’re perfect for Halloween parties, Thanksgiving dessert tables, or a last-minute treat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 tablespoons unsalted butter
- 10 ounces mini marshmallows (reserve 1/4 cup)
- 6 cups Rice Krispies cereal
- 1 cup candy corn
- Pinch of salt (optional)
Instructions
- 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 cooking spray. Set aside.
- Melt the butter: Place a large pot over medium-low heat and add the butter. Let it melt slowly, swirling occasionally, until fully melted but not bubbling or browning (about 2 minutes).
- Add the marshmallows: Pour in the mini marshmallows (all except the reserved 1/4 cup) and stir constantly with a rubber spatula over low heat until completely melted and smooth (about 3 to 4 minutes).
- Remove from heat and add cereal: Take the pot off the burner. Pour in the Rice Krispies cereal all at once, plus the reserved 1/4 cup of marshmallows. Fold gently until the cereal is evenly coated. Do not overmix.
- Fold in the candy corn: Add the candy corn and fold it in gently until evenly distributed. The candy corn should soften but stay mostly intact.
- Press into the pan: Scrape the mixture into the prepared pan. Use a second piece of parchment paper or a lightly greased spatula to press it evenly into the corners with gentle, even pressure.
- Cool and cut: Let the treats cool at room temperature for 20 to 30 minutes (or 10 minutes in the fridge). Lift the block out using the parchment overhang, transfer to a cutting board, and cut into squares with a sharp knife sprayed with cooking spray.
Notes
Use fresh candy corn for best texture. Keep heat low when melting marshmallows to avoid scorching. Let treats cool completely before cutting for clean squares. Store in an airtight container at room temperature for up to 3 days; do not refrigerate. Freeze for up to a month by wrapping individually in plastic wrap and placing in a freezer bag. The treats taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 treat (based on 12
- Calories: 220
- Sugar: 28
- Sodium: 180
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 44
- Protein: 2
Keywords: candy corn rice krispie treats, easy fall dessert, no-bake Halloween treats, 15-minute dessert, marshmallow treats with candy corn