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Easy Candy Corn Rice Krispie Bark: Best Fall Treat

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This Easy Candy Corn Rice Krispie Bark is a crunchy, chewy, sweet, and ridiculously festive fall treat that comes together in about 15 minutes of active time. Made with simple pantry ingredients like butter, marshmallows, Rice Krispies, and candy corn, it’s a no-bake dessert perfect for Halloween parties, Thanksgiving kids’ tables, or cozy movie nights.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus a little extra for greasing the pan)
  • 1 bag (10 ounces) marshmallows (about 4 cups of mini marshmallows or 40 large ones)
  • 5 cups Rice Krispies cereal (or any crisp rice cereal)
  • 1 cup candy corn (about 6 ounces)
  • ¼ teaspoon salt (optional, but highly recommended)

Instructions

  1. Prepare your pan. Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with a little butter or non-stick spray. Set the pan aside.
  2. Melt the butter. In a large saucepan over medium-low heat, melt the 3 tablespoons of unsalted butter. Swirl the pan occasionally so it melts evenly. Do not let it brown. This takes about 2 minutes.
  3. Add the marshmallows. Pour the entire bag of marshmallows into the saucepan with the melted butter. Stir constantly with your spatula or wooden spoon until they are completely melted and the mixture is smooth and glossy. This usually takes 3-4 minutes. Remove the pan from the heat immediately once the marshmallows are melted.
  4. Stir in the salt (if using). Add the ¼ teaspoon of salt and stir to combine.
  5. Add the cereal. Pour the 5 cups of Rice Krispies into the saucepan. Fold the cereal into the marshmallow mixture gently but thoroughly. Use a folding motion—lift the mixture from the bottom and turn it over. It should take about 1 minute of gentle folding.
  6. Press the mixture into the pan. Scrape the cereal mixture into your prepared pan. Use your spatula or a piece of wax paper (lightly greased) to press the mixture into an even layer. Press firmly but gently—aim for an even thickness of about ½ to ¾ inch.
  7. Add the candy corn. While the mixture is still warm and slightly sticky, scatter the 1 cup of candy corn over the top. Gently press each piece into the surface so they stick. You can arrange them in neat rows or scatter them randomly.
  8. Let it set. Allow the bark to cool completely at room temperature. This takes about 30-45 minutes. Do not put it in the refrigerator.
  9. Cut and serve. Once the bark is completely set and firm to the touch, use the parchment overhang to lift the entire slab out of the pan. Place it on a cutting board. Use a sharp knife to cut it into squares or rectangles. I like to cut it into about 24 pieces—roughly 2-inch squares.

Notes

Use fresh candy corn for best texture. Do not over-press the mixture into the pan to keep it light and crunchy. Work quickly once marshmallows are melted. For a chocolate drizzle version, melt ½ cup semi-sweet chocolate chips with 1 teaspoon coconut oil and drizzle over the top. For a peanut butter twist, stir 2 tablespoons creamy peanut butter into the marshmallow mixture. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: candy corn, rice krispie treats, fall dessert, Halloween dessert, no-bake dessert, easy dessert, bark recipe

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