Candy Corn Rice Krispie Treats
These fun candy corn rice krispie treats are simple to make and the perfect festive dessert for Halloween, Thanksgiving, or any fall party!
Servings: 12 treats
Calories: 438kcal
Ingredients
- ½ cup butter
- 20 oz mini marshmallows divided
- ½ tsp salt
- 2 tsps vanilla
- 9 oz Rice Krispy cereal divided
- orange food coloring
- 2 cups yellow candy melts
- 4 oz white chocolate almond bark
Instructions
- Line a cookie sheet or 9x13 baking dish with parchment paper (or spray with non-stick spray).
- Melt the butter in a large pot.1/2 cup butter
- Once fully melted add 15 ounces (roughly 1 1/2 bags) of mini marshmallows into the pot. Set remaining marshmallows to the side for later. Mix with rubber spatula. Stir continuously until the marshmallows have fully melted.20 oz mini marshmallows
- Remove from heat, then stir in vanilla and salt. Add in the orange food coloring and mix until you reach the desired color.1/2 tsp salt, orange food coloring , 2 tsps vanilla
- Add roughly half of the rice cereal to the marshmallow mixture. Make sure to scrape the bottom thoroughly to incorporate all the marshmallow mixture.9 oz Rice Krispy cereal
- Once mixed, add in the remaining marshmallows and rice cereal. Stir gently until everything is combined.
- Gently move the rice krispie mixture from the pot to the prepared baking sheet/dish and press down gently.
- Let the treats cool in the pan for about five minutes then remove from the pan using parchment paper and cut them into triangles using a sharp knife or cookie cutter.
- Take the triangles out of the pan, and round the corners slightly with your hands to get a candy corn shape.
- Melt the white chocolate and yellow candy melts in a microwave safe bowls in the microwave for 30 seconds, stir, then microwave for another 30 seconds until melted completely.2 cups yellow candy melts, 4 oz white chocolate almond bark
- Dip the top of the triangles into the white chocolate and then quickly dip the bottom portion into the yellow candy melts and place them on the parchment lined baking sheet to set. Repeat with all of the triangles.
- Repeat with all of the triangles, then let them set completely before eating.
Notes
You’ll need more food coloring than you think because the cereal definitely steals the color once you mix the cereal in. Go darker so that it’s definitely visible when your rice krispie treats are done!
Remove the rice krispy treats from the baking dish with the parchment paper to make cutting them even easier!
Use a sharp knife (or cookie cutter) for easy cutting. That’ll give you the best chance of clean lines and the perfect candy corn shape.
Switch to a cookie sheet if you’re doubling or triple the recipe!
Store the treats in an airtight container for up to five days!
Nutrition
Calories: 438kcal | Carbohydrates: 73g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 327mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 46g | Vitamin A: 1651IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 7mg