Candy Corn Rice Krispies
These Candy Corn Rice Krispies are an easy fall treat that’s perfect for autumn gatherings. Made with just a few ingredients, they’re fun to make with your kids and also great for bake sales or a sweet snack during the season.
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I started making these with my kids every October, and it quickly became one of our favorite fall traditions. They love pressing the layers into the pan (and sneaking a few marshmallows!), and I love how quick and cute they turn out. Also, they’re always a hit wherever we bring them!
Try also my other Krispie recipe ideas: Pumpkin Pie Rice Krispies and Turkey Leg Rice Krispies Treats
How to Make Candy Corn Rice Krispies
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start by melting the butter in a large pot over low heat. Add the marshmallows and stir constantly until they’re completely melted.
2. Mix in the vanilla extract. Then, fold in the Rice Krispies cereal until everything is well combined.
3. Spray two 9-inch pie pans with non-stick cooking spray. Divide the Rice Krispie mixture between the pans and press it down evenly with oiled hands or the bottom of a measuring cup. Place the pans in the fridge for 30 minutes to 1 hour to set.
4. While the Rice Krispies are chilling, melt the yellow and orange candy melts in separate microwave-safe bowls. Heat them in 30-second intervals, stirring in between, until smooth. If the melts are too thick, you can add a teaspoon of vegetable oil.
5. Carefully remove the Rice Krispie circles from the pie pans and place them on parchment paper. Slice each circle into six wedges.
6. Dip the pointed end of each wedge into the yellow candy melts and scrape off any excess. Then, dip the top part into the orange candy melts. Repeat with all the wedges.
7. Allow the candy-coated Rice Krispies to harden on the parchment paper for about 10 minutes before serving and enjoying!
Serve and Enjoy!
Important Recipe Notes
- Use fresh marshmallows for the best texture—stale ones won’t melt as smoothly.
- Press gently when layering the Rice Krispies so they stick together without getting too compact or hard.
- Work quickly when spreading each layer, as the mixture sets fast. A buttered spatula or wax paper helps!
- Let them cool completely before slicing to keep the layers neat and clean.
- Store in an airtight container at room temperature for up to 3 days to keep them soft and chewy.
Candy Corn Rice Krispies
Ingredients
- 1/2 cup of butter
- 10 oz mini marshmallows
- 6 cups of Rice Krispies cereal
- 1 tsp vanilla extract
- 2 cups of yellow candy melts
- 2 cups of orange candy melts
Instructions
- Start by melting the butter in a large pot over low heat. Add the marshmallows and stir constantly until they're completely melted. Mix in the vanilla extract. Then, fold in the Rice Krispies cereal until everything is well combined.
- Spray two 9-inch pie pans with non-stick cooking spray. Divide the Rice Krispie mixture between the pans and press it down evenly with oiled hands or the bottom of a measuring cup. Place the pans in the fridge for 30 minutes to 1 hour to set.
- While the Rice Krispies are chilling, melt the yellow and orange candy melts in separate microwave-safe bowls. Heat them in 30-second intervals, stirring in between, until smooth. If the melts are too thick, you can add a teaspoon of vegetable oil.
- Carefully remove the Rice Krispie circles from the pie pans and place them on parchment paper. Slice each circle into six wedges.
- Dip the pointed end of each wedge into the yellow candy melts and scrape off any excess. Then, dip the top part into the orange candy melts. Repeat with all the wedges.
- Allow the candy-coated Rice Krispies to harden on the parchment paper for about 10 minutes before serving and enjoying!
