Candy Corn Rice Krispies Treats

Why You’ll Love This Recipe

I love this recipe because it’s simple, no-bake, and comes together in less than 30 minutes. It’s also a kid-friendly project—I can let little hands help press the colorful layers into the pan. These treats are soft, chewy, and just the right amount of sweet. Best of all, they look impressive without requiring much effort, and they always get attention on a Halloween dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Yellow Layer:

• 2 1/2 cups mini marshmallows

• 2 tablespoons butter

• Big pinch of salt

• 5 drops yellow food gel

• 2 1/4 cups crisp rice cereal

For the Orange Layer:

• 1 3/4 cups mini marshmallows

• 2 tablespoons butter

• Big pinch of salt

• 5 drops yellow food gel

• 1–2 drops red food gel

• 1 1/4 cups + 2 tablespoons crisp rice cereal

For the White Layer:

• 3/4 cup mini marshmallows

• 1 tablespoon butter

• Big pinch of salt

• 3/4 cup crisp rice cereal

Directions

1. I spray an 8- or 9-inch round cake pan with cooking spray (or grease it with butter).

2. For the yellow layer, I combine marshmallows, butter, and salt in a large microwave-safe bowl. I microwave on HIGH for 30 seconds, stir, then repeat in 15-second intervals until smooth. I whisk in the yellow food gel, then stir in the rice cereal until coated. Using buttered hands, I press the yellow mixture firmly around the edges of the pan to form a ring.

3. For the orange layer, I repeat the same process in the same bowl, using yellow and red food gel to achieve the orange color. I press the orange mixture firmly inside the yellow ring.

4. For the white layer, I use a clean bowl and repeat the process, pressing the mixture into the center of the pan.

5. I let the layered treats cool for at least 2 hours before slicing into triangles to resemble candy corn pieces.

Servings and timing

This recipe makes 8 wedges and takes about 25 minutes total:

• Prep Time: 20 minutes

• Cook Time: 5 minutes

• Cool Time: 2 hours (hands-off)

Perfect for making ahead of a Halloween party.

Variations

• Add candy eyes or sprinkles for extra fun.

• Flavor twist: Mix in a little vanilla extract or candy corn flavoring oil for a deeper flavor.

• Use natural food coloring: If I prefer to avoid gels, I can use turmeric (yellow) and beet powder (orange) for natural coloring.

• Mini version: Instead of slicing wedges, I press the layers into a square pan and cut into bite-sized bars.

• Drizzle with chocolate: White or dark chocolate drizzle makes them even more festive.

Storage/Reheating

I store these treats in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh while still soft and chewy. I don’t refrigerate them, as that can make them hard.

FAQs

Do I have to use food gel instead of liquid food coloring?

I prefer food gel because it gives stronger colors without thinning the marshmallow mixture, but liquid coloring works if that’s what I have.

Can I make these on the stovetop instead of in the microwave?

Yes! I melt the butter and marshmallows in a large saucepan over low heat, then stir in the coloring and cereal as directed.

Can I make these ahead for a party?

Definitely. I usually make them the night before and keep them tightly covered until serving.

How do I cut the wedges neatly?

I use a sharp knife greased lightly with butter or cooking spray to prevent sticking.

Can I double this recipe?

Yes—I use a larger pan or make two smaller batches to layer and cut.

Conclusion

These Candy Corn Rice Krispies Treats are one of the easiest, most festive Halloween desserts I’ve ever made. I love how the colorful layers transform a classic recipe into something seasonal and eye-catching. Whether I’m making them with kids or bringing them to a Halloween party, they’re always a hit—and they taste just as good as they look!

Print