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candy corn treat on a black plate
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Candy Corn Rice Krispie Treats

Course Dessert
Cuisine American
Keyword Dessert, Halloween, Holiday
Prep Time 10 minutes
Cooling Time 10 minutes
Total Time 20 minutes
Servings 16 Treats
Author Ashley Lecker

Ingredients

  • 4 tbsp butter
  • 8 oz bag candy corn marshmallows
  • 6 cups rice krispie cereal
  • ½ cup milk chocolate melting wafers
  • cup mini candy corn pieces

Instructions

  • Place butter in a microwave safe dish and melt butter in microwave. This takes about 45 seconds.  
  • Place butter and marshmallows in a large microwave safe bowl. Stir to coat and microwave for 90 seconds. Remove from microwave and stir to ensure that the mixture is smooth. 
  • Gently stir cereal into the marshmallows until all coated and evenly mixed.
  • Spread the rice krispie mixture into a 9x13 pan. Press the mixture into the pan. Tip: use a flat bottomed glass coated lightly with butter to press into pan and it will not stick and allow you to get a flat top. Allow the mixture to cool uncovered for about 10 minutes. 
  • In a microwave safe bowl melt the chocolate wafers. Heat in 10 second intervals stirring in between each heat.  The chocolate should be glossy and smooth. If it becomes chalky or gritty you will need to start a new batch. 
  • Drizzle chocolate over the treats and follow by sprinkling the candy corn over the top. Allow chocolate to set and harden. Cut, serve, and enjoy!