Candy Corn Krispie Treats

This post may contain affiliate links. Please read my disclosure policy.
CANDY CORN KRISPIE TREATS! The absolute best peanut butter krispie treats decorated to look like candy corns with melted white and milk chocolate topping! Recipe via chelseasmessyapron.com

Candy Corn Krispie Treats are the most fun and delicious fall treat! Sweet peanut butter Rice Krispie® treats are made to look like peanut butter candy corns and decorated with two types of chocolate — delish!

We’re obsessed with all things fall-time and Halloween! Download our Free Fall Bucket List or check out our collection of Halloween Rice Krispie Treats!

Overhead image of the Candy Corn Krispie Treats

Candy Corn Krispie Treats

My kids and husband love candy corn and I can’t think of a candy I like less than candy corn. Which camp are you in? Like ’em or leave ’em?!

As much as I dislike regular candy corn, this version is delicious!. And the main reason they’re so tasty is that there aren’t actually any candy corns in the recipe! They just look like it, but instead are made with Rice Krispies, marshmallows–and peanut butter. I’m convinced that just about any treat is improved when you throw in some peanut butter! 🙂

And for as many treats made to look like the regular (orange-yellow-white) candy corns, I’ve never seen any treats that look like the peanut butter candy corn. Until now — they’ve finally got their spot in the world!

These Candy Corn Krispie Treats start with a scotcheroo-reminiscent base that we dye with some food coloring and then coat in two types of chocolate to get the different colors. It may seem like a lot, but I promise, they’re easy to make!

QUICK TIP

Love Krispie Treats? Us too! Try some of our other versions next: plain Rice Krispie TreatsPeanut Butter Rice Krispie TreatsFruity Pebble Rice Krispies TreatsPeppermint Rice Krispie Treats, or Chocolate Rice Krispie Treats.

Process shots-- images of the butter being melted, sugar and heavy cream being added and mixed together

Candy Corn Krispie Treat Tips

  • Use a springform pan: A 9-inch springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for these treats. A second option is a 9-inch cake pan, but you will need to invert the Krispies if going that route–and that does have more potential to break/fall apart.
  • Low heat: When marshmallows are exposed to high heat, they harden and will make the treats hard as a rock. The lower the heat, the longer it takes for the marshmallows to melt, but the better this treat will turn out.
  • Use extremely fresh marshmallows: The fresher the marshmallows, the softer and more enjoyable the Candy Corn Krispie Treats will be. I generally buy marshmallows the same day I make these.
  • Don’t overcook the marshmallow mixture: Stir over low heat until the marshmallows are just melted. It’s also important to stir the marshmallows constantly while they are melting.
  • Avoid compressing: Don’t push the Krispie mixture into the prepared pan. Instead, place them in the pan and gently press them down. The less you compact these treats, the better they will be. When bars are heavily compressed, it makes the treats overly firm and not as enjoyable to eat.

QUICK TIP

Process shots-- images of the peanut butter, food coloring, and marshmallows being added to the pot and mixed together

Candy Corn Krispie Treat Tips, Cont.

  • We found spooning the melted chocolate over the treats was the easiest way to decorate. Dipping the ends in bowls of chocolate got a bit messy and individual Krispies had a tendency to fall into the bowls.
  • The best food coloring for these is neon orange food coloring. You can mix to create your own orange with red + yellow, but if you want a super bright and vibrant orange then go with the neon orange.
  • Avoid refrigerating or freezing these treats to try and speed up the process of getting the Krispies to firm up or the chocolate to set. Let them set up at room temperature and let the chocolate topping harden at room temperature.

Process shots of the candy corn Krispie Treats-- images of the cereal being added, everything mixed together, and it all being pressed into the pan

Tips For Melting Chocolate

  • Melt the chocolate slowly and stir it often. To avoid burning the chocolate, don’t rush the melting process. Microwave the chocolate in bursts of time, remembering that the chocolate is still melting even after you take it out of the microwave. Make sure to give the chocolate plenty of time to melt outside of the microwave as you stir.
  • Use high-quality milk and white chocolate for the best results. You’ll get both a better melt and a better flavor. My favorite chocolate for these Candy Corn Krispie Treats is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is less flavorful. 
  • Don’t allow any liquid near the chocolate. If it gets wet it will seize and harden, and you don’t want that.
  • Microwave the chocolate chips in sturdyheat-safe bowls instead of using plastic or melamine. 

Process shots-- images of the chocolate being melted and then spread on the treats

STORAGE

Candy Corn Krispie Treat Storage

These treats are best (texture and taste-wise) within the first couple of days (we like them best on day 1). Keep the bars in an airtight container at room temperature while storing. 

Freezing: The same day the bars are made (once the chocolate topping has fully set), you can freeze these bars. Cut into even-sized bars and wrap each treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in the freezer bag for up to 6 months.

Thawing: Thaw the Candy Corn Krispie Treats by removing an individual bar from the freezer and setting it out on the counter for 15-20 minutes or until it reaches room temperature. The chocolate may thaw a bit white-streaked — this is simply the cocoa solids rising to the top. Not as pretty, but perfectly safe to eat!

Overhead image of a Candy Corn Krispie Treat

More Fun Fall Treats

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Candy Corn Krispie Treats

5 from 2 votes
Candy Corn Krispie Treats are the most fun and delicious fall treat! Sweet peanut butterKrispie treats are made to look like peanut butter candy corn and decorated with two types of chocolate -- delish!
Print Recipe

Candy Corn Krispie Treats

5 from 2 votes
Candy Corn Krispie Treats are the most fun and delicious fall treat! Sweet peanut butterKrispie treats are made to look like peanut butter candy corn and decorated with two types of chocolate -- delish!
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword Candy Corn Krispie Treats
Prep Time 10 minutes
Setting Up Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 candy corn treats
Calories 1167kcal
Cost $6.53

Equipment

  • 9-inch springform pan (cake pan works too)

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 2/3 cup (147g) brown sugar lightly packed
  • 1/3 cup (74g) heavy cream
  • 1/8 teaspoon fine sea salt
  • 1/3 cup + 3 tablespoons creamy peanut butter divided
  • 1/2 tablespoon vanilla extract
  • 2 cups (80g) miniature marshmallows Note 1
  • Orange food coloring (neon if you have it!)
  • 5 cups (135g) Rice Krispies cereal
  • 3/4 cup (138g) milk chocolate chips
  • 1/3 cup (72g) white chocolate chips

Instructions

  • PREP: Prepare a round 9-inch springform or cake pan (springform is easiest) by generously spraying with cooking spray. Set aside.
  • BUTTER AND BROWN SUGAR: In a medium-sized pot, add the butter and heat over medium high. Once the butter is completely melted, add brown sugar and stir until the sugar is completely dissolved, 1-2 minutes. Stir in the heavy cream, and bring to a boil, stirring constantly. Boil for 1 minute, then turn the heat down to low.
  • PEANUT BUTTER AND MARSHMALLOWS: Stir in 1/3 cup of peanut butter (93g) and food coloring. Stir until combined. Add in the marshmallows (Note 2) and stir constantly until they are melted.
  • CEREAL: Remove from the heat and add in the vanilla and Rice Krispies. Stir until the cereal is well coated in the mixture.
  • SET UP: Press the mixture gently into the prepared pan. You want to compress the Krispies but not so much that they become hard. Spray your hands with cooking spray to help push the treats in an even layer. Allow to completely set up at room temperature, about an hour.
  • CUT: Remove from the pan by inverting (cake pan) or removing the sides (springform). Cut like a pizza to form 8 triangles. Pull apart.
  • MELT CHOCOLATE: Grab 2 separate bowls. Fill one with the milk chocolate and 2 tablespoons of peanut butter. Fill the other with white chocolate and remaining 1 tablespoon of peanut butter. Melt in the microwave in bursts of 15-20 seconds stirring for 20 seconds in between each burst until completely melted.
  • DECORATE: Spoon the milk chocolate over the bottom of each triangle and the white chocolate over the top of the triangles. Allow the chocolate to set at room temperature. Treats are best enjoyed the same day they're made, but last up to 2 days.

Video

Recipe Notes

Note 1: Use extremely fresh marshmallows. The fresher the marshmallows, the softer and more enjoyable the treats will be. 
Note 2: Keep it on low heat. When marshmallows are exposed to high heat, they harden and will make the treats hard. The lower the heat, the longer it takes for the marshmallows to melt, but the better this dessert will turn out. It's also important to stir the marshmallows constantly while they are melting.

Nutrition Facts

Serving: 1serving | Calories: 1167kcal | Carbohydrates: 209g | Protein: 16g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 957mg | Potassium: 354mg | Fiber: 2g | Sugar: 81g | Vitamin A: 10354IU | Vitamin C: 94mg | Calcium: 62mg | Iron: 46mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

 

More Recipes You'll Love

{Double Serving Size} Miniature Apple Pies

55 mins

{Double Serving Size} Miniature Apple Pies

Click the Bookmark Icon to Add to Your Favories

{Easy, 30 minute} Cinnamon Roll Cake

30 mins

{Easy, 30 minute} Cinnamon Roll Cake

Click the Bookmark Icon to Add to Your Favories

7 Layer Pumpkin Bars

50 mins

7 Layer Pumpkin Bars

Click the Bookmark Icon to Add to Your Favories

Apple Crumble Bars

1 hrs 8 mins

Apple Crumble Bars

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    Ah I LOVE candy corn, and I’ve actually never had the peanut butter version (definitely going to be on the lookout for that). This rice krispie treat candy corn is so cute and genius!

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.