Description
These Candy Corn Rice Krispie Treats are an easy krispy treat recipe that is perfectly festive for Halloween and Fall. The colorful candy corn makes these so fun to eat!
Ingredients
Scale
- 5 tablespoons butter
- 10 cups mini marshmallows, divided
- 1 teaspoon vanilla extract
- 6 cups crispy rice cereal
- 1 1/4 cup coarsely chopped candy corn, divided
Instructions
- Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
- In a large saucepan over low heat, melt the butter. Once butter is melted, add in 8 cups of marshmallow and stir frequently until melted. Stir in vanilla extract and immediately remove from heat.
- Add the cereal, 2 cups of remaining marshmallows and 1 cup of the chopped candy corn into the marshmallow mixture and stir with a wooden spoon until combined.
- Spread mixture into the prepared pan and press in evenly. Press remaining candy corn pieces into the top to garnish.
- Allow to cool before cutting into bars.
Notes
Store airtight at room temperature for up to 3 days, but I always prefer krispie treats the same day they were made!
Nutrition
- Serving Size: 1 bar
- Calories: 228
- Sugar: 27.3 g
- Sodium: 112.2 mg
- Fat: 4.2 g
- Carbohydrates: 46.8 g
- Protein: 1.1 g
- Cholesterol: 9.7 mg
