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Candy Corn Rice Krispie Treats Recipe

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Candy Rice Krispie Treats are a colorful, festive twist on the classic marshmallow and cereal snack. Layered in yellow, orange, and white with a touch of candy corn for extra sweetness and visual appeal, these treats are perfect for Halloween or any fun celebration. Soft, chewy, and packed with flavor, they combine buttery marshmallow mixtures with crispy rice cereal for a delightful treat everyone will love.

Ingredients

Yellow Layer

  • 2 tablespoons butter
  • 2 cups mini marshmallows
  • 2 cups Rice Krispie cereal
  • ¼ teaspoon yellow gel food coloring

Orange Layer

  • 2 tablespoons butter
  • 2 cups mini marshmallows
  • 2 cups Rice Krispie cereal
  • ¼ cup candy corn
  • orange gel food coloring (amount to desired color)

White Layer

  • 2 tablespoons butter
  • 2 cups mini marshmallows
  • 2 cups Rice Krispie cereal

Additional

  • Extra candy corn for topping (optional)
  • Butter for greasing the pan
  • Parchment paper for lining the pan

Instructions

  1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper and grease it lightly with butter to prevent sticking.
  2. Make the Yellow Layer: In a medium saucepan, melt 2 tablespoons of butter and 2 cups of mini marshmallows over medium-low heat until fully melted and smooth. Remove from heat, then stir in about ¼ teaspoon of yellow gel food coloring until the mixture is evenly colored. Add 2 cups of Rice Krispie cereal and gently fold until all cereal is coated. Press this mixture evenly into the bottom of the prepared pan and set aside.
  3. Make the Orange Layer: Repeat melting 2 tablespoons butter and 2 cups marshmallows in the saucepan over medium-low heat. Once melted, remove from heat and immediately stir in ¼ cup candy corn until fully melted and incorporated. Add orange gel food coloring to reach your desired orange shade. Stir in 2 cups Rice Krispie cereal until coated. Pour this mixture over the yellow layer and press down gently and evenly.
  4. Make the White Layer: Melt the last 2 tablespoons of butter with 2 cups of mini marshmallows over medium-low heat until smooth. Remove from heat and add the final 2 cups of Rice Krispie cereal, stirring to coat. Pour this white layer over the orange layer and press down firmly.
  5. Add Candy Corn Topping: Immediately press additional candy corn pieces into the top layer if desired for decoration and extra sweetness.
  6. Cool and Serve: Let the layered treats cool for about 30 minutes at room temperature to set before cutting into squares and serving.

Notes

  • Use medium-low heat when melting marshmallows to prevent burning.
  • Gently fold the cereal into the marshmallow mixture to avoid crushing the cereal and maintain crispness.
  • Press firmly but gently when layering to ensure each layer holds together.
  • Store leftovers in an airtight container at room temperature for up to 3 days to keep them fresh.
  • Gel food coloring is preferred over liquid to avoid altering the consistency of the marshmallow mixture.

Find it online: https://cookedbysarah.com/candy-corn-rice-krispie-treats-recipe/