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Easy 3-Ingredient Candy Corn Rice Krispie Treats

candy corn rice krispie treats - featured image
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These Easy 3-Ingredient Candy Corn Rice Krispie Treats are a fun, no-bake fall dessert with a perfect crunch. Made with butter, marshmallows, and candy corn, they’re ready in 15 minutes and disappear fast from any party table.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 10 ounces mini marshmallows (about 5 ½ cups), divided
  • 1 ½ cups candy corn, divided
  • 6 cups crispy rice cereal
  • ⅛ teaspoon salt (optional)

Instructions

  1. 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 nonstick cooking spray. Set aside.
  2. Place the 3 tablespoons of unsalted butter in a large microwave-safe bowl. Microwave on high for 30 seconds, or until the butter is fully melted.
  3. Add 5 cups of the mini marshmallows (reserve the remaining ½ cup for later) and the optional pinch of salt. Microwave on high for 1 minute. Stir with a silicone spatula. If the marshmallows aren’t fully melted, microwave in 20-second intervals, stirring between each, until the mixture is smooth and glossy (about 1 minute 20 seconds total).
  4. Add 1 cup of the candy corn to the hot marshmallow mixture. Stir vigorously until the candy corn is mostly dissolved (about 2 minutes). Some small lumps are okay.
  5. Add the 6 cups of crispy rice cereal to the marshmallow mixture. Fold gently with a silicone spatula until no dry cereal remains.
  6. Gently fold in the reserved ½ cup of mini marshmallows and the remaining ½ cup of candy corn until just distributed.
  7. Scrape the mixture into the prepared pan. Use a second piece of parchment paper or lightly greased hands to press the mixture into an even layer. Press firmly but don’t smash flat.
  8. Let the treats cool at room temperature for at least 1 hour.
  9. Lift the entire block of treats out of the pan using the parchment paper overhang. Place on a cutting board. Use a sharp knife to cut into 24 squares (6 rows by 4 rows). For clean cuts, run the knife under hot water, wipe dry, then slice. Wipe the blade clean between each cut.

Notes

Don’t overheat the marshmallows or they will become hard. Work quickly but gently. Let treats cool completely before cutting. Store in an airtight container at room temperature for up to 3 days. Do not refrigerate.

Nutrition

Keywords: candy corn, rice krispie treats, Halloween, no-bake, 3-ingredient, fall dessert

Find it online: https://emmastirs.com/easy-3-ingredient-candy-corn-rice-krispie-treats/