Candy corn is definitely a classic when it comes to Halloween candy! Whether you love it or hate it, it’s hard to deny the iconic look associated with the season. Thankfully, these candy corn Rice Krispie treats have all the visual appeal with no real candy corn flavor, making them a great no bake Halloween treat!
Why You’ll Love This Recipe
- Perfect for Halloween. Their orange, yellow, and white layers make them instantly recognizable and festive
- Easy to make. Simple ingredients and straightforward steps make these a fun project for kids and adults!
- No baking required. Skip the oven and have a next level Halloween dessert ready with minimal effort
- A fun twist on a classic. You get the chewy, marshmallowy goodness of Rice Krispie treats in a playful (and colorful) new shape
- Great for parties. They’re easy to portion, serve, and add to a Halloween dessert table
- Kid-friendly. Little helpers can shape, layer, and decorate the treats
- Easy to customize. Add sprinkles, candy, chocolate drizzle, or other Halloween decorations!
- Great for making ahead. Prepare them in advance so you have one less thing to worry about before the party
- Perfect for treat bags. Wrap individual pieces for classroom parties, Halloween gatherings, or trick-or-treat alternatives
- Festive without being complicated. They look impressive but use the same simple ingredients and techniques you already love in classic Rice Krispie treats
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Ingredients List
- 6 cups Rice Krispies cereal (name brand or generic equivalent), divided
- ¼ cup salted butter (4 Tbsp), divided
- 10 ounces marshmallows, divided
- Orange gel food coloring (or red and yellow)
- Yellow gel food coloring
Ingredient Tips and Substitutions
- You can use mini marshmallows or standard-sized marshmallows. For a softer texture, increase to 16 ounces of marshmallows instead
- Gel food coloring will give you the most vibrant coloring (compared to liquid or natural alternatives). However, you can just use what you like or have on hand, and adjust the amounts used as needed to get your desired hues
- Feel free to add candy decorations as desired to the top, like a drizzle of melted white chocolate, Halloween sprinkles or nonpareils, or even some real candy corn candies!
Step By Step Instructions
- Grease a 9-inch round cake pan or springform pan with nonstick spray, or spread with some extra butter (for best results, use one with straight, not angled, sides)
- Divide the butter into 3 medium-to-large microwave safe bowls. I usually add 1 Tbsp to each one, then cut the remaining 1 Tbsp into even thirds by eyeballing it. If you don’t have 3 bowls (or prefer less dishes), you can use just one, but you’ll want to wash it out between each layer to prevent the transfer of coloring
- Heat one of the bowls on high until the butter melts (about 30 seconds). Then, add in ⅓ of the marshmallows. You can eyeball it, or it’s approximately 2 cups of marshmallows. Stir the marshmallows to coat in the melted butter, then continue cooking in 30-second increments, stirring each time, until melted and smooth (usually about 30-60 seconds)
- Stir in the yellow food coloring until the desired shade is reached (I use 5 drops of the Wilton gel coloring, but you can adjust to preferences, as brands can vary). Make sure to stir until the color is smooth (no streaks)
- Mix in ⅓ of the cereal (or 2 cups of Rice Krispies) and stir until the cereal is well coated in the marshmallow mixture. Then, press the cereal mixture into your greased cake pan in an even layer around the outside of the pan (leave the center empty to create a ring around the outside). To prevent sticking while pressing, you can spray your hands with cooking spray or use a greased spatula. Press it both outwards and down to form a nice, even ring
- Repeat melting another ⅓ of the butter and marshmallows in a separate large bowl (or after cleaning the first one), adding in 5 drops of orange food coloring (or as needed; if using primary colors, try 5 drops yellow and 1-2 drops of red), then mixing in another ⅓ of the cereal. Spread the mixture inside of the yellow ring to create another ring, leaving the center open. You want the layer to be about even thickness as the yellow. Depending on your pan size, you may have some leftover mixture, which you can roll into balls to make some pumpkins!
- Lastly, repeat the process again, but this time do not add any food coloring, and press in the final layer to the center of the rings in a circle shape. Again, you may have leftover mixture, which can be formed into ghosts, or just some regular shape extras!
- Add any sprinkles, drizzles, or add ons, then cool in the refrigerator until firm (usually about 30 minutes). Remove from the cake pan (run a butter knife around the outside edge, then flip the pan upside down and give it a whack and it should release if you greased it well) and cut into wedges (I do 8’s) to emulate the shape of a piece of candy corn. Enjoy!
Pairing Suggestions
Candy corn Rice Krispie treats are sweet, chewy, and perfectly festive, making them a fun addition to any Halloween dessert table. Pair them with spooky sweets, salty snacks, and cozy fall drinks for a complete spread.
Spooky Sweet Treats
- Witch hat cookies: Their chocolatey flavor pairs beautifully with the sweet marshmallow treats
- Frankenstein cupcakes: A colorful monster-themed dessert that keeps the Halloween theme going.
- Ghost brownies: Rich chocolate provides a nice contrast to the sweet treats
- Pumpkin sugar cookies: A classic fall favorite that fits right in!
Sweet & Salty Snacks
- Halloween snack mix: Popcorn, pretzels, cereal, and candy add plenty of crunch. Check out my easy Halloween Puppy Chow for a great option!
- Chocolate-covered pretzels: The salty-sweet combination helps balance the marshmallow treats. Try my Ghost Pretzels to stay spooky themed!
- Caramel popcorn: Buttery, crunchy, and perfect for fall parties
- Chex mix: A salty snack that keeps the dessert table from becoming too sweet
- Pretzel rods: Easy to dip in chocolate and decorate with Halloween sprinkles
Fall Drinks
- Apple cider: Warm spices and apple flavors pair naturally with the candy corn theme!
- Hot chocolate: A cozy, creamy drink that works especially well with Rice Krispie treats
- Pumpkin spice latte: Perfect for leaning into those classic fall flavors
- Caramel apple cider: Sweet caramel and apple make a delicious seasonal combination
- Vanilla milk: A simple, kid-friendly drink that complements the marshmallow flavor
Best Occasions
Candy corn Rice Krispie treats are perfect for Halloween parties, classroom celebrations, fall festivals, trick-or-treat gatherings, and spooky movie nights. Add a few salty snacks and festive drinks to balance the sweetness and create a Halloween spread everyone will want to snack on!
More Candy Corn Themed Recipes
- Candy Corn Strawberries
- Candy Corn Fudge
- Candy Corn Milkshake
Recipe FAQs
Can I Add Candy To My Treats?
Absolutely! Mix in candy corn, chocolate chips, M&M’s, or chopped Halloween candy for extra flavor and texture. Just let the Rice Krispie mixture cool slightly before adding candy so it doesn’t melt.
Can I Make These Into Treat Pops?
Yes! Insert a lollipop stick into each shaped treat once it’s cut and firm enough to hold its shape. Treat pops are especially fun for Halloween parties, classroom celebrations, and gift bags.
If I Don’t Have A Round Pan, What Can I Do?
No problem! Use a long rectangular baking pan and do a row of yellow and orange on each long side, and a thicker strip of white in the middle, then cut alternating wedges (you will have some excess). If all else fails, shape them by hand on a piece of foil or parchment!
Tips For the Best Candy Corn Rice Krispie Treats
- Use fresh marshmallows for best results. Older, stale marshmallows don’t have the same gooey texture and will give you hard treats
- You can also make these treats by coloring the whole batch orange, then dip the tip in melted white chocolate, and dip the large end in yellow candy melts (or melted milk or dark chocolate for a harvest candy corn version) if preferred!
- Kids can help with pressing the cereal treats, or adding decorations to the top. Let the adults handle the melting, coloring, and cutting steps
Storage and Serving
Storage Tips
- Store in an airtight container at room temperature for up to 3 days to keep them soft and chewy
- Place parchment or wax paper between layers if stacking to prevent the candy corn colors and any decorations from sticking
- Keep them somewhere cool and dry. Heat and humidity can make the marshmallow treats sticky and affect the colors
- Avoid refrigerating if possible. The fridge can make Rice Krispie treats firm and less chewy. If you do refrigerate them, let them set out at room temperature for 10-15 minutes before serving
- Wrap individually for parties using clear treat bags for easy grab-and-go servings!
Serving Tips
- Arrange them on a Halloween platter with candy corn, pumpkins, or other festive decorations!
- Use treat sticks to turn individual pieces into fun handheld Halloween pops, then serve in a cup or even a hollowed out pumpkin standing up!
Make Ahead
Make these a day ahead for the best balance of convenience and freshness. Once completely set, they’ll be easy to slice and arrange on your Halloween dessert table without last-minute fuss!
Final Thoughts
These candy corn Rice Krispie treats are perfect for Halloween and the fall season in general! They’re fun, sweet, and an homage to the classic tricolor candy, whether you love or hate it. This version is only colored to look like candy corn, but tastes like the standard marshmallow treat.
I love that you can make them in advance to take the stress off your Halloween party planning. Plus, it’s a no bake, easy recipe so it’s ready in no time, with no stove or oven required!
Katie’s tip
Want to create an entire dessert table with lots of fun themed options? Check out all of my Halloween Rice Krispie Treats for more inspiration!
Candy Corn Rice Krispie Treats
Servings: 8
These fun candy corn Rice Krispie treats are just like the classic fall candy (but without the flavors). They’re a perfect no bake dessert option for Halloween parties and more!
Equipment
- Large microwave safe bowl (x3 if you don’t want to wash between layers)
- Spatula (or spoon; for mixing)
- 9" cake pan
- Nonstick spray
- Chef's knife (or similar large, sharp knife of choice)
Ingredients
- 6 cups Rice Krispies cereal, or generic equivalent (divided)
- ¼ cup salted butter (divided)
- 10 ounces marshmallows (divided)
- Yellow gel food coloring
- Orange gel food coloring (or red and yellow)
Instructions
- Grease a 9-inch round cake pan or springform pan with nonstick spray, or spread with some extra butter (for best results, use one with straight, not angled, sides)
- Divide the butter into 3 medium-to-large microwave safe bowls. I usually add 1 Tbsp to each one, then cut the remaining 1 Tbsp into even thirds by eyeballing it. If you don’t have 3 bowls (or prefer less dishes), you can use just one, but you’ll want to wash it out between each layer to prevent the transfer of coloring¼ cup salted butter
- Heat one of the bowls on high until the butter melts (about 30 seconds). Then, add in ⅓ of the marshmallows. You can eyeball it, or it’s approximately 2 cups of marshmallows. Stir the marshmallows to coat in the melted butter, then continue cooking in 30-second increments, stirring each time, until melted and smooth (usually about 30-60 seconds)10 ounces marshmallows
- Stir in the yellow food coloring until the desired shade is reached (I use 5 drops of the Wilton gel coloring, but you can adjust to preferences, as brands can vary). Make sure to stir until the color is smooth (no streaks)Yellow gel food coloring
- Mix in ⅓ of the cereal (2 cups) and stir until the cereal is well coated in the marshmallow mixture. Then, press the cereal mixture into your greased cake pan in an even layer around the outside of the pan (leave the center empty to create a ring around the outside). To prevent sticking while pressing, you can spray your hands with cooking spray or use a greased spatula. Press it both outwards and down to form a nice, even ring6 cups Rice Krispies cereal, or generic equivalent
- Repeat melting another ⅓ of the butter and marshmallows in a separate large bowl (or after cleaning the first one), adding in 5 drops of orange food coloring (or as needed; if using primary colors, try 5 drops yellow and 1-2 drops of red), then mixing in another ⅓ of the cereal. Spread the mixture inside of the yellow ring to create another ring, leaving the center open. You want the layer to be about even thickness as the yellow. Depending on your pan size, you may have some leftover mixture, which you can roll into balls to make some pumpkins!6 cups Rice Krispies cereal, or generic equivalent, ¼ cup salted butter, 10 ounces marshmallows, Orange gel food coloring
- Lastly, repeat the process again, but this time do not add any food coloring, and press in the final layer to the center of the rings in a circle shape. Again, you may have leftover mixture, which can be formed into ghosts, or just some regular shape extras!¼ cup salted butter, 10 ounces marshmallows, 6 cups Rice Krispies cereal, or generic equivalent
- Add any sprinkles, drizzles, or add-ons, then cool in the refrigerator until firm (usually about 30 minutes). Remove from the cake pan (run a butter knife around the outside edge, then flip the pan upside down and give it a whack and it should release if you greased it well) and cut into 8 wedges (or as desired) to emulate the shape of a piece of candy corn. Enjoy!
Notes
- You can use mini marshmallows or standard-sized marshmallows. For a softer texture, increase total to 16 ounces of marshmallows
- Gel food coloring gives the most vibrant coloring (compared to liquid or natural alternatives). However, use what you prefer or have on hand, and adjust the amounts used as needed to get your desired hues
- Feel free to add candy decorations as desired to the top, like a drizzle of melted white chocolate, Halloween sprinkles or nonpareils, or even some real candy corn candies!
- Exact nutritional values will vary based on brand and flavor of ingredients, any toppings or edible decorations, size of cuts, and quantity consumed, so please consider this a guideline only
Nutrition
Serving: 63g | Calories: 245kcal | Carbohydrates: 48g | Protein: 2.2g | Fat: 5.8g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 199mg | Potassium: 23mg | Sugar: 23g | Vitamin A: 161.7IU | Vitamin C: 11.5mg | Calcium: 2.8mg | Iron: 4.6mg
