Candy Corn Rice Krispies
User Reviews
5
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Total Time
20 mins
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Servings
12
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Calories
231 kcal
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Course
Dessert
Candy Corn Rice Krispies
Description
This recipe starts by roughly chopping candy corn to retain some piece integrity within the final treat. Butter is melted over low heat, then mini marshmallows are stirred in to create a smooth, sticky base. After removing the pan from heat, the chopped candy corn is mixed into the marshmallow mixture, followed by the Rice Krispies cereal to ensure even coating. The mixture is pressed into a greased 9x13 pan, with additional candy corn pressed into the top for visual appeal and flavor pockets.
The resulting treats have the classic chewy, airy texture of Rice Krispies combined with occasional sweet bursts from the candy corn pieces. They are cut into 12 squares after cooling. These bars offer a fun, seasonal snack that balances familiar textures with festive flavor.
For storage, keep the treats in an airtight container on the countertop or in the fridge for up to five days. They also freeze well if you want to prepare ahead or store extras. Proper melting temperature of the marshmallows is important to avoid stiffness.
Ingredients
- 6 tbsp butter
- 10 oz marshmallows mini, bagged
- 4 ½ cups Rice Krispies
- 1 cup candy corn
- cooking spray
Instructions
- Start by roughly chopping candy corn. A few chops will do – we still want it to have some form within the rice krispie treats.
- Heat a large saucepan to low heat. Add the butter and stir continuously as it melts. Pour in mini marshmallows and continue to stir as they begin to melt.
- Remove from the heat and add chopped candy corn and stir.
- Then add the Rice Krispie cereal into the marshmallow mixture. Mix until everything is coated.
- Generously spray a 9x13 springform pan with cooking spray or line with wax paper. Pour the candy corn rice krispies into the pan and spread with a greased spatula. Press in a few more candy corns into the top of the krispies.
- Allow treats to cool before cutting into 12 squares. Enjoy!
Notes
- Avoid overheating marshmallows to keep them soft and melty.
- Store treats in an airtight container for up to 5 days at room temperature or refrigerated.
- This recipe freezes well, making it convenient for advance preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 231kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 104mg | 4% |
| Potassium | 11mg | 0% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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