These Candy Corn Rice Krispie Treats are the perfect way to add a pop of color and fun to your fall festivities! With layers of yellow, orange, and white, they’re as cute as they are delicious. Plus, they’re super easy to make and even more fun to eat.
Love Rice Krispies treats? You may also want to make these Rice Krispies Pumpkins or these Christmas Rice Krispies treats.
Ingredients
- Rice Krispies cereal—A knock-off is totally fine, but make sure it’s fresh. That old, stale stuff in the back of the cupboard ain’t gonna cut it.
- Marshmallows – You can use minis or jumbo. Minis melt faster (and are easier to measure), but I usually use whatever I have in the pantry.
- Butter – I usually use unsalted butter in all my recipes, but I’m not mad at salted butter for Rice Krispies treats.
- Orange and yellow gel food coloring—I’m a huge fan of gel food coloring, not liquid food coloring. The color is more concentrated, so you can use less to achieve the desired vibrancy.
How to Make Candy Corn Rice Krispie Treats
Step 1: Prep the ingredients.
To make the Rice Krispie candy corn treats, you’ll make three smaller batches colored individually. Dividing the ingredients for the three sections took some math and guesswork on my part. But, honestly, I don’t think it has to be exact, and you can adjust them depending on your pan size and rings.
Yellow Outer Ring: (8-inch cake pan)
- Rice Krispies cereal: 2 1/2 cups
- Mini marshmallows: approximately 2 1/3 cups
- Butter: approximately 2 tablespoons
- Yellow gel food coloring
Orange Middle Ring: (approximately 6-inch diameter)
- Rice Krispies cereal: 2 cups
- Mini marshmallows: approximately 1 3/4 cups
- Butter: 1 tablespoon
- Orange gel food coloring
White Center: (approximately 2 1/4-inch diameter)
- Rice Krispies cereal: 3/4 cup
- Mini marshmallows: 3/4 cup
- Butter: 1 tablespoon
Step 2: Use butter or cooking spray to grease a 9-inch cake pan; set aside.
Step 3: Prepare the Outer Ring
Melt the marshmallows and butter in a saucepan over low heat, stirring regularly. Add yellow gel food coloring to reach your desired shade, remembering that the cereal will mute the color slightly. Opt for a more vibrant color to compensate. Stir in the cereal until fully incorporated. Gently press the mixture into a ring shape along the outer edge of your prepared cake pan, using your 6-inch ring as a guide.
Step 4: Prepare the Middle Ring
Repeat the process from Step 3, but tint the mixture with orange gel food coloring. Use your small ring, reserve the center area for the final layer.
Step 5: Prepare the Center Circle
Repeat the process again, but leave the mixture untinted. Press the untinted mixture into the center area of your cake pan.
Step 6: Let cool completely. Cut into pie-shaped wedges to make candy corn-shaped Rice Krispie treats!
Helpful Recipe Tips!
- Use fresh Rice Krispies cereal for the best results.
- Salted butter works wonderfully in Rice Krispies treats recipes, but unsalted is fine.
- When adding gel food coloring, remember that the cereal will slightly mute the color. Opt for a more vibrant tone to compensate.
- Use a silicone spatula or buttered wooden spoon to gently stir the Rice Krispies cereal into the melted butter and marshmallows.
- If necessary, you can substitute a 9-inch cake pan. Keep in mind that the Candy Corn Rice Krispies Treats will be thinner, and the rings will appear larger, resulting in a slightly different appearance.
- When pressing the mixture into the pan, butter your hands (and the rings). Melted marshmallows are incredibly sticky!
- As you place the different mixtures in the pan, press them together so the layers won’t separate when cut later.
- You can cut the treats into 6, 8, or 10 triangles. I cut mine into eighths because it’s easy!
- Storage: Store in an airtight container or zip-top bag for 3 to 4 days. If layering the treats, place a sheet of parchment paper between layers. Treats can be individually wrapped in plastic wrap and frozen inside a freezer bag or freezer-safe container, but let them come to room temperature before serving.
Candy Corn Rice Krispie Treats
Ingredients
Yellow Outer Ring
- 2½ cups Rice Krispies cereal
- 2⅓ cups mini marshmallows
- 2 Tablespoons salted butter
- Yellow gel food coloring
Orange Middle Ring
- 2 cups Rice Krispies cereal
- 1¾ cups mini marshmallows
- 1 Tablespoon salted butter
- Orange gel food coloring
White Center
- ¾ cup mini marshmallows
- 1 Tablespoon salted butter
Instructions
- Use butter or cooking spray to grease a 9-inch cake pan; set aside.
Prepare the Yellow Outer Ring
- Melt the marshmallows and butter in a saucepan over low heat, stirring regularly. Add yellow gel food coloring to reach your desired shade, remembering that the cereal will mute the color slightly. Opt for a more vibrant color to compensate. Stir in the cereal until fully incorporated. Press the mixture into a ring along the outer edge of your prepared cake pan, using your 6-inch ring as a guide.
Prepare the Orange Middle Ring
- Repeat the process from the previous step, but tint the mixture with orange gel food coloring. Use your small ring, reserve the center area for the final layer. Press it into the yellow ring so the layers will stay together when cut later.
Prepare the White Center Circle
- Repeat the process again, but leave the mixture untinted. Press the untinted mixture into the center area of your cake pan, pressing it together with the orange ring.
- Let cool completely. Cut into pie-shaped wedges to make candy corn-shaped Rice Krispie treats!
Notes
- Use fresh Rice Krispies cereal for the best results.
- Salted butter works wonderfully in Rice Krispies treats recipes, but unsalted is fine.
- When adding food coloring, remember that the cereal will slightly mute the color. Opt for a more vibrant color to compensate.
- Use a silicone spatula or buttered wooden spoon to gently stir the Rice Krispies cereal into the melted butter and marshmallows.
- If necessary, you can substitute a 9-inch cake pan. Keep in mind that the Rice Krispies Treats will be thinner, and the rings will appear larger, resulting in a slightly different appearance.
- When pressing the mixture into the pan, butter your hands (and the rings). Melted marshmallows are incredibly sticky!
- As you place the different mixtures in the pan, press them together so the layers won’t separate when cut later.
- You can cut the treats into 6, 8, or 10 triangles. I cut mine into eighths because it’s easy!
- Storage: Store in an airtight container or zip-top bag for 3 to 4 days. If layering the treats, place a sheet of parchment paper between layers. Treats can be individually wrapped in plastic wrap and frozen inside a freezer bag or freezer-safe container, but let them come to room temperature before serving.
Nutrition
Storage
Store in an airtight container or zip-top bag for 3 to 4 days. If layering the treats, place a sheet of parchment paper between layers. Treats can be individually wrapped in plastic wrap and frozen inside a freezer bag or freezer-safe container, but let them come to room temperature before serving.
Leave a Reply