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Easy No-Bake Candy Corn Rice Krispie Treats: Best Fall Dessert

candy corn rice krispie treats - featured image
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These quick and easy no-bake candy corn rice krispie treats are the perfect fall dessert, made with simple pantry ingredients and ready in under 20 minutes. A festive crowd-pleaser that’s ideal for Halloween parties, bake sales, or cozy autumn snacking.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus extra for greasing the pan)
  • 1 package (10 ounces) mini marshmallows (about 4 cups)
  • 6 cups Rice Krispies cereal (or any crispy rice cereal)
  • 1 cup candy corn (plus extra for topping if desired)
  • 1/4 teaspoon vanilla extract (optional but recommended)
  • Pinch of salt (optional)

Instructions

  1. Prepare your pan. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on two sides. Grease the parchment paper lightly with butter or cooking spray.
  2. Melt the butter. Place the 3 tablespoons of unsalted butter in a large pot over low heat. Let it melt slowly, swirling the pan occasionally.
  3. Add the marshmallows. Pour the entire package of mini marshmallows into the pot with the melted butter. Stir constantly over low heat until the marshmallows are completely melted and smooth, about 3-4 minutes.
  4. Add vanilla and salt. If using, stir in the vanilla extract and pinch of salt until well combined.
  5. Remove from heat. Take the pot off the burner completely.
  6. Add the cereal. Pour in the 6 cups of Rice Krispies cereal. Gently fold the cereal into the marshmallow mixture using a folding motion until evenly coated, about 1-2 minutes.
  7. Add the candy corn. Sprinkle the 1 cup of candy corn over the cereal mixture and fold gently to distribute evenly.
  8. Press into the pan. Transfer the mixture to the prepared pan. Use a piece of wax paper or parchment paper lightly greased with cooking spray to press the mixture down evenly. Press firmly but don’t smash flat.
  9. Add extra candy corn on top (optional). If desired, press a few extra candy corn pieces into the top while still warm.
  10. Let them set. Allow the treats to cool at room temperature for at least 30 minutes, or refrigerate for 15 minutes if in a hurry.
  11. Cut and serve. Lift the treats out of the pan using the parchment paper handles. Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between cuts for best results.

Notes

For best results, use fresh candy corn and mini marshmallows. The treats are better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days. For gluten-free, use certified gluten-free crispy rice cereal. For vegan, use vegan marshmallows and plant-based butter.

Nutrition

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

Find it online: https://gleefulfork.com/easy-no-bake-candy-corn-rice-krispie-treats-best-fall-dessert/