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Perfect Candy Corn Rice Krispie Treats: Easy Fall Dessert

candy corn rice krispie treats - featured image
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These layered Rice Krispie treats mimic the iconic candy corn with three distinct stripes—yellow, orange, and white—topped with candy corn and an optional white chocolate drizzle. Quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 3 tablespoons unsalted butter (for yellow layer)
  • 4 cups mini marshmallows (for yellow layer)
  • 4 cups Rice Krispies cereal (for yellow layer)
  • 10–15 drops yellow food coloring
  • 3 tablespoons unsalted butter (for orange layer)
  • 4 cups mini marshmallows (for orange layer)
  • 4 cups Rice Krispies cereal (for orange layer)
  • 8–10 drops orange food coloring
  • ¼ teaspoon vanilla extract
  • 3 tablespoons unsalted butter (for white layer)
  • 4 cups mini marshmallows (for white layer)
  • 4 cups Rice Krispies cereal (for white layer)
  • 1 cup candy corn
  • ½ cup white chocolate chips or melting wafers (optional)

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides. Lightly grease with butter or cooking spray.
  2. Make the yellow base layer: In a large pot over low heat, melt 3 tablespoons butter. Add 4 cups mini marshmallows and stir until smooth (3-4 minutes). Remove from heat. Add 10-15 drops yellow food coloring and stir. Fold in 4 cups Rice Krispies until coated.
  3. Press the yellow mixture into the prepared dish in an even layer (about ⅓ inch thick). Set aside.
  4. Make the orange middle layer: In the same pot, melt 3 tablespoons butter over low heat. Add 4 cups mini marshmallows and stir until smooth. Remove from heat. Add 8-10 drops orange food coloring and ¼ teaspoon vanilla extract. Fold in 4 cups Rice Krispies.
  5. Spoon the orange mixture over the yellow layer and press gently into an even layer.
  6. Make the white top layer: Rinse the pot or use a clean one. Melt 3 tablespoons butter and 4 cups mini marshmallows over low heat until smooth. Remove from heat. Fold in 4 cups Rice Krispies.
  7. Spoon the white mixture over the orange layer and press gently into an even layer.
  8. While the top layer is still warm, press candy corn pieces into the surface in rows or scattered.
  9. Optional: Melt ½ cup white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each. Drizzle over the top. Let set for 15 minutes at room temperature or 5 minutes in the fridge.
  10. Cool completely (about 30 minutes). Use parchment overhang to lift the block onto a cutting board. Cut into squares with a sharp serrated knife.

Notes

Use low heat to melt marshmallows; high heat can make them grainy. Press layers gently to avoid dense treats. Work quickly as each layer sets within about 5 minutes. For cleaner layers, let each layer cool for 2 minutes before adding the next. Store in an airtight container at room temperature for up to 5 days; do not refrigerate. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: candy corn, Rice Krispie treats, fall dessert, Halloween, Thanksgiving, no-bake, easy dessert

Find it online: https://platebelle.com/perfect-candy-corn-rice-krispie-treats-easy-fall-dessert/