Easy Candy Corn Rice Krispies® Treats Recipe Makes a Sweet Treat for Fall & Halloween by Kathy Widenhouse

Holidays Desserts
a year ago

Easy Candy Corn Rice Krispies® Treats Recipe Makes a Sweet Treat for Fall & Halloween

Traditional Rice Krispies® treats get a festive fall upgrade with this fun dessert recipe – and it’s so simple! Serve at your fall or Halloween gatherings. 

Not a fan of crispy rice cereal? Substitute round oat cereal, such as Cheerios (pictured). It's a sweet snack recipe you can feel good about!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


For the outer yellow ring:

  • 4 1/2 cups crispy rice cereal (like Rice Krispies®)
  • 5 cups miniature marshmallows
  • 3 tablespoons butter or margarine
  • yellow food coloring

For the middle orange ring:

  • 2 3/4 cups crispy rice cereal
  • 3 1/2 cups miniature marshmallows
  • 2 tablespoons butter or margarine
  • orange food coloring

For the white center:

  • 1 1/2 cups crispy rice cereal
  • 1 1/2 cups miniature marshmallows
  • 2 tablespoons butter or margarine

Here's how to make it:

  1. Use nonstick vegetable spray to coat the insides of two 8x8-inch cake pans and the surfaces of three spoons or spatulas.
  2. Make the outer yellow ring: Combine 5 cups mini marshmallows and 3 tablespoons butter to a large, microwave-safe bowl. Microwave the mixture for about 3 minutes, stirring at 1 minute intervals. Meanwhile, measure 4 1/2 cups cereal into another large bowl.
  3. Remove marshmallow mixture from microwave. Stir in 2 to 4 drops of yellow food coloring until the mixture is smooth and fully combined. Pour the mixture over the cereal. Use one of the spoons or spatulas to stir the combination until all cereal grains are covered and the cereal is uniformly yellow. You can even work the mixture with your hands, like pie crust, to distribute color throughout. The mixture will be thick.
  4. Divide the mixture between the two cake pans. Moisten your hands and use them to create a ring about 1 1/2 inches wide around the outside edges of the cake pans. Work quickly because the mixture is more difficult to mold as it cools. Wash the bowls (or use different ones.)
  5. Make the inner orange ring: repeat the same process as for the yellow ring, but shorten the microwave time for the marshmallow mixture to 2 minutes, stirring at 45 second intervals. Proceed as for the yellow layer, creating an inner ring that leaves a 2-inch circle in the center.
  6. Make the white center: repeat the same process with the ingredients for the orange ring but shorten the microwave time for the marshmallow mixture to 1 1/2 minutes, stirring at 30 second intervals. Use the heel of your hand to press the white center in the pan. Then press down all the layers across the surface of the pan so they stick well together.
  7. Allow the rounds to set for 30 minutes. Flip a pan onto a cutting board and tap it to release the round onto the cutting board. Use a long bread knife to cut the round first in half, then quarters, and each quarter in half. Repeat for the second cake pan.
  8. Store the treats in an airtight container with waxed paper in between layers.

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Donna John
What a fun thing to make with the kids, Kathy Widenhouse! And it's #NationalCandyCornDay! Thanks for sharing!
A Halloween must! 🎃

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