Alright, friend, if you’re ready to make a snack that’s as festive as it is delicious, you’re in the right place! This Candy Corn Rice Krispies Treats Recipe will bring all the cozy fall vibes straight to your kitchen. With gooey marshmallows, those classic crisp cereal bites, and the perfect mix of chocolatey finishes, you’re going to want to make these treats again and again. I can’t wait to share my favorite tips so you get it just right on your first go!

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Why This Recipe Works

Layered Flavors: The combination of vanilla, orange coloring, and two types of chocolate delivers that candy corn magic in every bite.
Perfect Texture: Crispy rice cereal stays crunchy, balanced with just the right gooey marshmallow to hold it all together.
Simple to Make: You don’t need fancy equipment, just a microwave and mixing bowl – perfect for a quick festive treat.
Eye-Catching Presentation: The dipped triangle shapes with white and chocolate chips make them look irresistible for any fall party or Halloween gathering.

The image shows a baking tray lined with parchment paper holding sixteen triangular treats made from crispy orange rice cereal. Each triangle has two dipped ends; one tip is coated in smooth white chocolate and the wider bottom edge is dipped in dark chocolate, creating a candy corn effect. The texture of the cereal is visible and the chocolate coatings look shiny and even. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Candy Corn Rice Krispies Treats Recipe plays a key role in driving the flavor and texture you crave. I always recommend using fresh marshmallows and good-quality chocolate chips to get that rich, smooth finish.

Rice Krispies cereal: Provides the classic crunchy base and lets you create that iconic treat texture.
Mini marshmallows: The glue of the recipe, adding gooey sweetness that brings everything together.
Butter: Adds richness and helps smooth out the marshmallow mixture for easier mixing.
Orange food coloring: Gives the treats the festive candy corn look—choose gel coloring for vibrant color without messing with texture.
Vanilla extract: Adds warm, comforting flavor depth to balance the sweetness.
Mini chocolate chips: For that signature candy corn dark tip color and a burst of chocolate goodness.
White chocolate chips: Create the white tip layer and bring creamy sweetness.
Coconut oil: Keeps melted chocolate silky and prevents it from seizing when dipping the pieces.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Candy Corn Rice Krispies Treats Recipe my own by switching up the chocolate types or adding a pinch of sea salt on top for a little extra punch. It’s fun to experiment, so feel free to play around with the add-ins!

Variation: Sometimes I sprinkle festive sprinkles on top before the chocolate sets, which adds a fun crunch and pops of color.
Dairy-Free Option: Use vegan butter and dairy-free chocolate chips if you want to make these treats allergy-friendly.
Spiced Up: Adding a pinch of cinnamon or pumpkin pie spice to the marshmallow mixture gives the treats a lovely fall twist.
Texture Play: Mix in some chopped nuts or crushed candy for additional texture and flavor layers.

Step-by-Step: How I Make Candy Corn Rice Krispies Treats Recipe

Step 1: Melt Marshmallows and Butter Together

First things first, toss your mini marshmallows and butter into a large microwavable bowl. Microwave this duo for about 2 minutes, stopping once to stir halfway through. Watch carefully — you want the marshmallows melted but not burnt. Stir until smooth and velvety, which makes mixing with the cereal way easier.

Step 2: Add Orange Coloring and Vanilla

Now, quickly stir in the orange food coloring and vanilla extract. The orange color is what’s going to give these treats their candy corn charm, so don’t skimp here! Mix until the color is evenly distributed — you’ll see that gorgeous warm glow happening.

Step 3: Mix in Rice Krispies Cereal

Pour this oozing marshmallow mix over your cereal and fold gently but thoroughly. You want to coat every crunchy piece without smashing the cereal too much. Trust me, when this gets done, it’s crispy, gooey magic.

Step 4: Shape and Set

Divide the mixture into two parts and press each into a disposable pie pan, or any small pan lined with parchment paper. Press firmly to create an even layer, but skip over-compressing as you want to keep some airiness. Let these chill for about two hours until fully set — patience here is key to easy cutting later!

Step 5: Cut Into Candy Corn Triangles

Once nice and firm, carefully lift the set treats out and cut each into 8 equal triangle shapes. I like using a sharp knife warmed slightly under hot water to get clean edges without crumbling.

Step 6: Dip Tips in White Chocolate

Melt your white chocolate chips with about 1 tsp of coconut oil — this keeps the chocolate shiny and smooth while dipping. Dip the narrow tip of each triangle into the white chocolate, then place on parchment paper. Let them set for around 10 minutes, so the chocolate hardens nicely.

Step 7: Dip Wide End in Mini Chocolate Chips

Next, melt the mini chocolate chips with the remaining 1 tsp of coconut oil. Dip the broad base of each triangle into this luscious chocolate. Set them back on parchment until fully set—this contrast of white and dark chocolate mirrors the classic candy corn look perfectly!

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Pro Tips for Making Candy Corn Rice Krispies Treats Recipe

Warm Your Knife: I always warm my knife under hot water before slicing to get smooth edges without cracking the treats.
Use Coconut Oil: Adding coconut oil to melted chocolate prevents it from becoming grainy or seizing, which saved me from many fails!
Press, Don’t Smash: When pressing the mixture into pans, I gently press so the treats stay light and crispy instead of dense and chewy.
Set Time is Key: Don’t rush the chilling step — letting the treats fully set before cutting keeps your triangles neat and easy to handle.

How to Serve Candy Corn Rice Krispies Treats Recipe

The image shows cookie treats shaped like candy corn candy, placed on a white plate and on a white marbled surface. Each cookie has three layers: the bottom layer is white, smooth, and glossy, the middle layer is orange with a rough, crispy texture made of rice cereal, and the top layer is dark brown, smooth, and shiny as if dipped in chocolate. A woman's hand is holding one of the cookies on a white rectangular platter beside a bowl filled with marshmallows. Small dark chocolate chips are scattered on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with these treats, but sometimes I sprinkle a tiny pinch of edible gold glitter or festive sprinkles on the white chocolate layer just before it sets. It adds a bit of sparkle and makes them party-ready!

Side Dishes

These treats go great with a warm apple cider or a pumpkin spice latte — the perfect autumn combo! They also pair well with fresh fruit or a simple cheese board to balance sweetness with savory notes.

Creative Ways to Present

For Halloween, I arrange these candies in a circle on a black or orange platter, placing candy pumpkins or spooky-themed picks in the center. It’s such a fun way to bring some festive cheer to any table or party dessert bar.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature. These treats stay fresh and crispy for up to five days, though honestly, they rarely last that long in my house!

Freezing

If you’re prepping ahead, you can freeze these treats wrapped tightly in plastic wrap and placed in a freezer bag. They hold up well for 1-2 months—just thaw at room temperature before serving.

Reheating

I don’t usually reheat these, but if you want them a bit gooier, a few seconds in the microwave (10-15 seconds) brings back that fresh-from-the-pan softness. Just don’t overheat or they’ll melt too much and get sticky.

FAQs

Can I use regular marshmallows instead of mini for this Candy Corn Rice Krispies Treats Recipe?

Absolutely! Regular marshmallows will work just fine—just be sure to cut the larger marshmallows into smaller pieces so they melt evenly and incorporate smoothly with the butter.
How do I prevent the chocolate from seizing when melting it for dipping?

The secret is adding a little coconut oil when you melt your chocolate chips. It thins out the chocolate and keeps it silky smooth, which makes dipping much easier and prevents graininess.
Can I make this recipe without a microwave?

Yes, you can melt the butter and marshmallows on the stove using a large pot over low heat. Stir constantly until melted and smooth, then proceed with the rest of the recipe.
What’s the best way to cut the treats into triangles?

I recommend letting the treats fully set, then using a sharp, slightly warm knife to cut neat, clean triangle shapes. Warming the knife reduces crumbling and makes slicing easier.
How long do these Candy Corn Rice Krispies Treats last?

Stored in an airtight container at room temperature, they stay fresh for up to five days. Freezing can extend the shelf life to a couple of months if carefully wrapped.

Final Thoughts

I truly love making this Candy Corn Rice Krispies Treats Recipe for any fall celebration—it’s a nostalgic nod to childhood with a grown-up twist. Every time I serve them, I watch people’s faces light up with that wow moment of “Wait, candy corn can taste this good?!” You’ll have that moment too, I promise. So grab your ingredients, turn on your favorite playlist, and get ready to create your own fun and fruity fall treat that everyone will ask for again and again.

Candy Corn Rice Krispies Treats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 73 reviews

Author: Julia
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 16 treats
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Candy Corn Rice Krispies Treats are a fun, festive twist on the classic marshmallow cereal bars. Using colorful orange-tinted marshmallows and dipped in layers of white and mini chocolate chips, these treats resemble candy corn, making them perfect for Halloween or fall celebrations.

Ingredients

Main Ingredients

6 cups Rice Krispies cereal
10 oz mini marshmallows
1 stick butter
Orange food coloring
1 tsp vanilla extract

Chocolate Dips

2 cups mini chocolate chips
1 cup white chocolate chips
2 tsp coconut oil, divided

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Instructions

Prepare Marshmallow Mixture: Add the mini marshmallows and butter into a large microwavable bowl.
Microwave: Microwave the marshmallow and butter mixture for 2 minutes until melted and smooth.
Add Color and Flavor: Stir in orange food coloring and 1 teaspoon vanilla extract until the mixture is evenly colored and fragrant.
Mix with Cereal: Pour the melted marshmallow mixture into a large bowl containing the 6 cups of Rice Krispies cereal and stir until all the cereal is well coated.
Divide and Shape: Split the cereal mixture in two equal parts and press each half firmly into separate disposable pie pans to form even layers.
Set: Allow the Rice Krispies to set and firm up for 2 hours at room temperature.
Cut into Shapes: Once set, cut each Rice Krispies layer into 8 even triangle pieces, resembling candy corn wedges.
Prepare White Chocolate Dip: Melt the white chocolate chips with 1 teaspoon of coconut oil, stirring until smooth and preventing seizing.
Dip Tips: Dip the pointed tips of each Rice Krispies triangle into the melted white chocolate and place on parchment paper. Let set for 10 minutes until firm.
Prepare Mini Chocolate Dip: Melt the mini chocolate chips with the remaining 1 teaspoon of coconut oil until smooth.
Dip Wide Ends: Dip the wide end of each triangle into the melted mini chocolate and place on parchment paper to set completely.

Notes

Store leftovers in an airtight container at room temperature to maintain freshness.
If orange food coloring is unavailable, you can substitute with natural alternatives like carrot juice concentrate or omit the coloring for plain marshmallow treats.
Using disposable pie pans helps to easily remove and shape the treats without sticking.
Work quickly when dipping in chocolate to ensure smooth coating before the chocolate hardens.
This recipe can be doubled or halved easily depending on the number of treats desired.