With Halloween just around the corner, there’s no better time to dive into a festive treat that’s both easy to make and absolutely delightful. These Candy Corn Rice Krispy Treats not only bring all the nostalgia of classic rice Krispy squares but do it in a way that visually channels everyone’s favorite Halloween candy: candy corn! Shaped like little slices of a pie, each layer is filled with gooey marshmallow goodness, making them the perfect crowd-pleaser for any spooky gathering.
Tips for Gooey Candy Corn Rice Krispy Treats
Don’t skimp on marshmallows: The ratio of marshmallows to cereal is key for that perfect chewy texture. Too little and your treats may turn out too hard.
Low heat is your friend: Be sure to melt your butter and marshmallows over low heat to avoid burning and keep the mixture smooth and gooey.
Use wet hands for pressing: Lightly dampen your hands before pressing the sticky layers into the pan. This helps prevent sticking and makes the process smoother.
These Candy Corn Rice Krispy Treats are more than just a Halloween dessert—they’re a conversation starter, a colorful centerpiece, and a sweet, gooey bite of nostalgia. Whether you’re hosting a Halloween party, enjoying a spooky movie night, or simply craving something festive, these treats are sure to bring a smile to everyone’s face. Plus, they’re easy enough to whip up in no time, leaving you more hours in the day for other Halloween fun!
Candy Corn Rice Krispy Treats
Equipment
- 8 inch cake pan
- Pot/Saucepan
Ingredients
Orange Layer
- 1 ½ tablespoons unsalted butter
- 3 cups marshmallows
- ¼ cup sweetened condensed milk
- 3 cups rice krispy cereal
Orange Food Dye
- Yellow Layer
- 1 ½ tablespoons unsalted butter
- 3 cups marshmallows
- ¼ cup sweetened condensed milk
- 3 cups rice krispy cereal
- Yellow Food Dye
White Layer
- 1 tablespoons unsalted butter
- 1 cups marshmallows
- 1 tablespoons sweetened condensed milk
- 1 cups rice krispy cereal
Instructions
- Prepare the pan: Lightly grease an 8-inch round cake pan with butter or non-stick spray. Set aside.
Make the orange layer:
- In a large pot, melt 1 ½ tablespoons unsalted butter over low heat. Add 3 cups of marshmallows and stir continuously until melted.
- Stir in ¼ cup sweetened condensed milk and a few drops of orange food dye, mixing until fully combined.
- Remove from heat and quickly stir in 3 cups of rice krispy cereal until coated evenly.
- Press the mixture into the outer rim of the greased cake pan, forming a ring. Leave the center empty for the next layers.
Make the yellow layer:
- Repeat the same process as the orange layer, using yellow food dye this time.
- Once mixed, press the yellow layer inside the orange ring, leaving a small circle in the center for the white layer.
Make the white layer:
- For the white center, melt 1 tablespoon unsalted butter with 1 cup marshmallows and 2 tablespoons sweetened condensed milk. Do not add any food dye to keep the layer white.
- Stir in 1 cup rice crispy cereal and press it into the remaining space in the middle of the pan.
- Chill and slice:
- Let the layered rice krispy treats cool and set in the refrigerator for 15-20 minutes.
- Once firm, remove from the pan and slice it into 8 pie-shaped triangles to resemble candy corn.
