Candy Corn Rice Krispie Treats
Get into the fall spirit with these festive Candy Corn Rice Krispie Treats – they look just like the classic candy and taste even better!
Chocolate Covered Candy Corn Rice Krispie Treats
Kids love rice krispie treats!
And who am I kidding…..I love them too!
Rice krispie treats have been a favorite for generations because they’re so easy to make. They can also be customized with different toppings and mix-ins for any occasion.
These Candy Corn Rice Krispie Treats are perfect for fall or a Halloween party. They’re so cute and they taste delicious too! Especially since they are coated into two kinds of chocolate!
They look just like the real thing, but they taste so much better…because…chocolate!!
All you need for this recipe are a handful of simple ingredients: cereal, white and milk chocolate, butter, food coloring, and marshmallows. You might already have most of these on hand in the pantry!
This easy, no-bake treat is a guaranteed crowd pleaser!
Related: For another no bake candy corn treat, try our Mini Candy Corn Cheesecakes!
Ingredients
Note: For your convenience in re-creating this recipe, I’ve listed shop-able ad links below, where available. Read our disclosure policy here.
- 6 cups crispy rice cereal, such as Rice Krispie cereal
- 10 oz mini marshmallows
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 2 cups milk or dark chocolate chips or chocolate melting wafers
- 1 cup white chocolate melting wafers or white chocolate chips
- 2 teaspoons coconut oil, separated
- Orange food coloring, a few drops as needed
Kitchen Tools Used
- 2 disposable pie pans or round cake pans
- Large saucepan
- Baking sheet lined with parchment paper
- Non-stick spray
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 2 hours
Instructions
To Prep: Coat each of your pie pans with non-stick cooking spray and set aside. If using regular round cake pans, you’ll want to spray them generously with non-stick spray AND line the bottom with parchment paper so the rice krispie treats can be removed from the pans easily.
- Add marshmallows and butter to a large saucepan and cook over low heat until melted, stirring frequently. Stir in a few drops of orange food coloring and the vanilla extract. Pour this mixture into a large bowl containing the rice cereal. Mix until well combined.
- Divide the marshmallow mixture in half and scoop into two disposable pie pans. Place in the fridge to set for 1-2 hours. When the treats have set, cut each pie pan of rice krispie treats into 8 even triangular-shaped slices.
- Place the white chocolate chips into a microwave safe bowl and the milk chocolate chips into a separate microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 15-second intervals until melted. Stir in 1 teaspoon of coconut oil into each type of melted chocolate, until smooth. (If using white candy melts, you don’t need to add coconut oil).
- Dip the tip of each rice krispie treat into the white chocolate and place on a baking sheet lined with parchment paper to dry. Repeat with all of the treats. When the white chocolate is dry, dip the opposite end of the rice krispie treats in the milk chocolate.
Video Demo:
Prep Tips
- Pans – You can use disposable pie pans or regular round cake pans for this recipe. If using regular pans, be sure to coat well with non-stick spray and line the bottom with parchment so you can remove the rice krispie treats easily, without affecting the shape.
- Chocolate vs. Candy Melts – Melting wafers and candy melts are both formulated with ingredients to help them melt smoothly. Candy melts are not technically chocolate, but look and taste similar. Melting wafers are a type of chocolate that is specifically intended for melting and making candy or candy coating, such as this recipe. However, you can also use regular chocolate chips. If using chocolate chips, stirring in coconut oil or shortening helps them melt more smoothly.
- Storage – Keep in an airtight container at room temperature for 2-3 days. If you’d like to make this dessert in advance, you can freeze your rice krispie treats. Wrap individually and place into a large freezer bag. They’ll keep in the freezer for up to 2 months.
- Coconut Oil – Coconut oil helps make chocolate chips melt smoothly and dry evenly. You don’t have to use it, but without this added touch, the chocolate coating may look dry or splotchy. If you don’t have coconut oil on hand or have any allergy concerns, you could also use shortening for this step. If using melting wafers, you don’t need to add any coconut oil.
More of our most popular kids Halloween treats:
- Easy Halloween Pudding Cups
- Jack Skellington Pull-Apart Cupcakes
- Spooky Slime Cookies
- Spiderweb Cookies
- Halloween Spiderweb Topped Cupcakes
- “Hocus Pocus” Halloween Cookies
- Creamsicle Flavored Mini Orange Cupcakes
- Halloween Marshmallow Pops
- Candy Corn Halloween Veggie Platter
Candy Corn Rice Krispies Treat Recipe (Printable Recipe Card)
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Candy Corn Rice Krispie Treats
These festive Candy Corn Rice Krispie Treats look just like the classic fall candy! They're easy to make and tasty too!
Servings: 16
Calories: 275kcal
Cost: $10
Equipment
- 2 disposable pie pans or Cake Pans
- Microwave safe bowls
- Baking sheet lined with parchment paper
Ingredients
- 6 cups rice krispies cereal
- 10 oz mini marshmallows
- 1/2 cup butter (1 stick)
- 1 teaspoon vanilla extract
- 2 cups chocolate chips or chocolate melting wafers
- 1 cup white chocolate chips or melting wafers
- 2 teaspoon coconut oil separated
- Orange food coloring as needed
Instructions
- Add marshmallows and butter to a large saucepan and heat until melted. Stir in the orange food coloring and vanilla extract.
- Pour marshmallow mixture into a large mixing bowl with the cereal and mix until well incorporated.
- Divide the mixture evenly among two disposable pie pans. Allow to chill until set (1-2 hours).
- Once the treats have set, remove from pans and cut into 8 slices each.
- Heat the white chocolate in a microwave-safe bowl for 1 minute, stir, then heat in 15 second intervals until melted. If using chocolate chips, stir in coconut oil until smooth. If using melting wafers, you don't need to add coconut oil. Repeat this process for the milk chocolate.
- Dip the tips of each triangle rice krispie in melted white chocolate and set for 10 min on parchment paper. Dip the opposite ends of the treats into the milk chocolate.
- Allow to dry completely.
Video
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.
Prep Tips
- Pans - You can use disposable pie pans or regular round cake pans for this recipe. If using regular pans, be sure to coat well with non-stick spray and line the bottom with parchment so you can remove the rice krispie treats easily, without affecting the shape.
- Chocolate vs. Candy Melts - Melting wafers and candy melts are both formulated with ingredients to help them melt smoothly. Candy melts are not technically chocolate, but look and taste similar. Melting wafers are a type of chocolate that is specifically intended for melting and making candy or candy coating, such as this recipe. However, you can also use regular chocolate chips. If using chocolate chips, stirring in coconut oil or shortening helps them melt more smoothly.
- Storage - Keep in an airtight container at room temperature for 2-3 days. If you'd like to make this dessert in advance, you can freeze your rice krispie treats. Wrap individually and place into a large freezer bag. They'll keep in the freezer for up to 2 months.
- Coconut Oil - Coconut oil helps make chocolate chips melt smoothly and dry evenly. You don't have to use it, but without this added touch, the chocolate coating may look dry or splotchy. If you don't have coconut oil on hand or have any allergy concerns, you could also use shortening for this step. If using melting wafers, you don't need to add any coconut oil.
Nutrition
Calories: 275kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 95mg | Potassium: 47mg | Fiber: 1g | Sugar: 32g | Vitamin A: 752IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 4mg
Pin our Candy Corn Rice Krispies on Pinterest:
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Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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