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–+ servings

Candy Corn Rice Krispie Treats

No-bake candy corn rice krispie treats layer crisp cereal and marshmallows into yellow, orange, and white wedges. A fun Halloween dessert.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8
Course: Desserts, Snacks
Cuisine: American
Calories: 229
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups miniature marshmallows yellow layer
  • 2 tablespoons butter yellow layer
  • big pinch salt yellow layer
  • 5 drops yellow gel food coloring yellow layer
  • 2 1/4 cups crisp rice cereal yellow layer
  • 1 3/4 cups miniature marshmallows orange layer
  • 2 tablespoons butter orange layer
  • big pinch salt orange layer
  • 5 drops yellow gel food coloring orange layer
  • 1 to 2 drops red gel food coloring orange layer
  • 1 1/4 cups plus 2 tablespoons crisp rice cereal orange layer
  • 3/4 cup miniature marshmallows white layer
  • 1 tablespoon butter white layer
  • big pinch salt white layer
  • 3/4 cup crisp rice cereal white layer

Method
 

  1. Lightly coat an 8 or 9 inch round cake pan with nonstick cooking spray or a thin layer of softened butter.
  2. For the yellow layer, combine 2 1/2 cups of the marshmallows, 2 tablespoons of the butter, and a pinch of salt in a large microwave-safe bowl. Microwave on high for 30 seconds, stir, then heat in 15 second bursts until smooth and fully melted. Stir in 5 drops of yellow gel coloring, then fold in 2 1/4 cups of the crisp rice cereal until every piece is coated.
  3. Press the yellow mixture around the inside edges of the prepared pan to form a solid outer ring. Use buttered or lightly oiled hands if it sticks, and pack it firmly against the sides.
  4. In the same bowl, make the orange layer using the orange layer marshmallows, butter, salt, yellow and red gel colors, and the 1 1/4 cups plus 2 tablespoons of cereal. Microwave and stir exactly as before, then press the orange mixture inside the yellow ring to create the next stripe.
  5. In a clean bowl, melt the white layer ingredients (white layer marshmallows, butter, and salt) until smooth, then stir in the remaining 3/4 cup cereal. Press the white mixture into the center of the pan, filling the gap.
  6. Let the pan rest at room temperature for at least 2 hours so the layers set completely. Slice into triangular wedges before serving.

Nutrition

Calories: 229kcalCarbohydrates: 40gProtein: 1gFat: 7gSaturated Fat: 5gCholesterol: 19mgSodium: 210mgSugar: 19g

Notes

Use a hot, wet knife or buttered knife for cleaner cuts without squishing the marshmallow layers.
Store leftover treats in an airtight container at room temperature for up to 3 days.
The recipe can be made a day ahead; keep it covered and slice just before serving.
If the mixtures become too stiff to press, warm the bowl in the microwave for 5 to 10 seconds.
For a natural dye option, use turmeric for yellow and a tiny bit of beet powder with turmeric for orange.
Cut smaller wedges for parties or use a round cutter for Halloween shapes.
Use certified gluten-free crisp rice cereal if you need a gluten-free version.

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