These Candy Corn Rice Krispie Treats are a fun and festive way to celebrate Halloween! With their crunchy texture and sweet, gooey marshmallow coating, they’re always a hit. Whether you’re making them for a party or just for a spooky movie night, they’re quick and easy to whip up. Let’s take a look at the ingredients that make this Halloween treat so special!
INGREDIENTS
- 1 (10.5 oz) bag marshmallows: The sticky base that holds everything together, giving these treats their signature gooey texture.
- ¼ cup coconut oil: Adds richness and helps melt the marshmallows into a smooth, glossy mixture.
- 4-5 cups gluten-free rice krispie cereal: Provides the signature crunch and light texture in every bite.
- ½ cup candy corns (extra for topping): A festive addition, adding both sweetness and a Halloween twist.
- ¼ cup sprinkles (extra for topping): Adds a fun, colorful element to the treats, making them even more festive.
INSTRUCTIONS
- Step 1:
- Line a 9x9-inch square pan with parchment paper and spray it with non-stick spray. Set aside.
- Step 2:
- In a large pan over medium heat, combine the coconut oil and marshmallows. Stir constantly to prevent burning until the mixture is almost completely melted and smooth.
- Step 3:
- Remove the pan from heat and quickly stir in 4-5 cups of gluten-free rice krispie cereal, depending on how gooey you like your treats. Make sure the cereal is evenly coated in the marshmallow mixture.
- Step 4:
- Fold in ½ cup of candy corns and ¼ cup of sprinkles. Stir until they’re well-distributed throughout the mixture.
- Step 5:
- Press the mixture evenly into the prepared 9x9 pan. For best results, lightly press additional candy corns and sprinkles on top for decoration.
- Step 6:
- Allow the treats to cool completely, about 30 minutes. Once set, cut into squares and serve!
Serving and Storage Tips
- These Candy Corn Rice Krispie Treats are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.
- If you’re serving these at a party, cut them into bite-sized squares and display them on a festive Halloween platter.
- For added crunch and flavor, you can drizzle melted white chocolate over the top before the treats set.
Helpful Notes
- If you want extra gooey treats, use 4 cups of rice krispie cereal instead of 5. This will give a softer, chewier texture.
- For a more colorful look, feel free to use Halloween-themed sprinkles or swap the candy corns for other seasonal candy like mini M&Ms.
- If you don’t have coconut oil on hand, butter or margarine can be used as a substitute.
Tips from Well-Known Chefs
- Chef Alton Brown recommends melting the marshmallows over low heat to prevent them from burning and to ensure a smooth, glossy finish for your Rice Krispie treats.
- Chef Ree Drummond suggests pressing down the treats gently with a greased spatula to ensure even layers without compressing them too much.
WHY YOU'LL LOVE THIS RECIPE
- These treats are super easy to make with just a few simple ingredients.
- The combination of sweet, crunchy, and gooey textures makes them an irresistible snack.
- They’re perfect for Halloween and can be customized with your favorite spooky toppings.
VARIATIONS
- For a gluten-free version, make sure your rice krispie cereal is certified gluten-free.
- If you want to make these vegan, use vegan marshmallows and a plant-based butter substitute.
- Feel free to swap out the candy corns for your favorite Halloween candies, like mini chocolate chips or candy eyeballs, for a fun twist.