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Easy Candy Corn Rice Krispie Treats: Best 15-Minute Recipe

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These no-bake treats feature three colorful layers of marshmallow-cereal goodness, inspired by classic candy corn. Perfect for Halloween parties, school bake sales, or any fall occasion, they come together in just 15 minutes of active time.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 (10 oz) bag marshmallows
  • 6 cups Rice Krispies cereal
  • Yellow and orange gel food coloring
  • 1/2 cup candy corn (optional, for decoration)
  • Non-stick cooking spray

Instructions

  1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on two opposite sides. Spray the parchment lightly with non-stick cooking spray. Measure out 6 cups of Rice Krispies cereal and set aside.
  2. Place 6 tablespoons of butter in a large microwave-safe bowl and microwave for 30 seconds, or until mostly melted. Add the entire 10-ounce bag of marshmallows and stir to coat with butter. Microwave in 30-second intervals, stirring between each, until the marshmallows are fully melted and smooth (about 2 minutes total).
  3. Divide the melted marshmallow mixture evenly into three separate bowls.
  4. To the first bowl (bottom layer), add orange gel food coloring. Start with about 1/4 teaspoon and stir until the color is even. Add more if needed for a deep orange. To the second bowl (middle layer), add yellow gel food coloring, starting with a small amount and building up. Leave the third bowl white (top layer).
  5. Work with one bowl at a time. Add 2 cups of Rice Krispies cereal to the orange mixture and fold gently until the cereal is evenly coated. Pour into the prepared pan and press into an even layer using a greased spatula or greased hands. Let cool for 5-7 minutes.
  6. Repeat with the yellow mixture: add 2 cups of cereal, fold gently, and press evenly on top of the orange layer. Let cool for another 5-7 minutes.
  7. Repeat with the white mixture: add the remaining 2 cups of cereal, fold, and press on top. If using candy corn for decoration, press a few pieces gently into the top layer while still warm.
  8. Allow the finished treats to cool at room temperature for at least 30 minutes (or refrigerate for 15 minutes if in a hurry). Use the parchment overhang to lift the block out of the pan onto a cutting board.
  9. Use a sharp serrated knife to cut into squares or rectangles, using a sawing motion and wiping the knife clean between cuts. Makes about 16 squares.

Notes

Use gel food coloring, not liquid, to avoid excess moisture. Let each layer set for 5-7 minutes before adding the next to prevent colors from bleeding. Store in an airtight container at room temperature for up to 5 days; do not refrigerate. These treats freeze well for up to 3 months.

Nutrition

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

Find it online: https://lucastable.com/easy-candy-corn-rice-krispie-treats-best-15-minute-recipe/