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Candy Corn Rice Krispy Treats

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Candy Corn Rice Krispy Treats
With a bag of tasty Candy Corn Marshmallows sitting on my kitchen counter, I knew that I had a few options. I could either eat them straight out of the bag, toast them and make s’mores, or make a batch of Rice Krispy treats with them. They’re small enough that s’mores didn’t seem like a good choice, and while eating them straight out of the bag was tasty, it wasn’t all that fun. I chose the third option and ended up using them to make a batch of Candy Corn Rice Krispy Treats!

These cereal bars are made with candy corn marshmallows as a base. These marshmallows, a seasonal offering for Halloween, taste like toasted marshmallows with a hint of honey and they add a bit of complexity to what is otherwise a very straightforward treat. I also added vanilla and salt to the bars, to give them a little more flavor and to cut the sweetness that is usually associated with a marshmallow treat. The bars took on a light orange color that made them look a little more exciting than the classic bars, but it wasn’t enough to identify the flavor that went into them. To play up the candy corn angle, I topped the bars off with a few regular candy corns and a handful of leftover candy corn marshmallows.

Candy Corn Rice Krispy Treats

I always enjoy a batch of homemade Rice Krispy treats and these bars are no exception. They have a hint of vanilla and toasted marshmallow to them that, combined with just a touch of salt, made them very addictive. They’re easy to make and keep extremely well when stored in an airtight container, so you could keep them around for snacking (or for putting in lunch boxes!) or plate them up for a festive dessert at a Halloween event. The recipe makes a fairly large batch, but can be halved if you don’t want to tempt yourself with quite so many deliciously crispy cereal bars sitting around the house.

Candy Corn Rice Krispy Treats

Candy Corn Rice Krispy Treats
10-oz Candy Corn Marshmallows*
1/4 tsp salt
3 tbsp butter, room temperature
1/2 tsp vanilla extract
6 cups rice krispy cereal
1/2 cup candy corn
1/2 cup Candy Corn Marshmallows (optional)

Lightly grease a 9×13-inch baking pan.
In a large, microwave-safe bowl, combine marshmallows, salt and butter. Microwave on high for 60-90 seconds, until marshmallows and butter have melted. Add the vanilla and stir the marshmallow mixture until smooth, then fold in the cereal until everything is evenly combined.
Transfer mixture to prepared pan and press down into an even layer with a lightly greased spatula. Sprinkle evenly with candy corn an gently press them down into the bars. Sprinkle evenly with candy corn marshmallows. Allow bars to cool to room temperature before slicing.

Makes 24 bars

*Note: If you don’t have the Candy Corn Marshmallows, which are a seasonal ingredient, you can add a few drops of orange food coloring and double the vanilla in your recipe, then stir 1 tablespoon of honey into your marshmallow mix. This will give the bars the essence of the candy corn marshmallows – and their color – without needing the limited edition product.

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1 Comment
  • CakeSpy
    October 8, 2014

    I don’t know if there is a word for the amount of joy this brings me.

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