Candy Corn Krispie Treats are the ultimate fall party snack! Peanut butter Rice Krispies® dressed up like candy corn with a chocolatey twist.
author’s note
Candy Corn Krispie Treats That’ll Win Over Candy Corn Haters!
When it comes to candy corn, I’m usually in the leave it camp. My kids and husband, on the other hand, are obsessed with the stuff. Every October, they beg me to buy a big bag. Instead of fighting it, I decided to have a little fun with their favorite candy and create something we could all get behind.
That’s how these Candy Corn Krispie Treats came to life. They may look like peanut butter candy corns, but don’t worry, there aren’t any actual candy corns in the mix. Just soft, chewy, peanut butter Rice Krispie treats dressed up to look like the real thing! And here’s the funny part: even I, a lifelong candy corn skeptic, couldn’t stop sneaking bites. The peanut butter base reminds me of Scotcheroos, and the chocolate on top makes these downright irresistible.
Now every year, these treats are just as much a tradition in my house as carving pumpkins or making Monster Munch.
Quick Tip
Love Krispie Treats? Me too! Try some of our other versions next: plain Rice Krispie Treats, Peanut Butter Rice Krispie Treats, Fruity Pebble Rice Krispies Treats, Peppermint Rice Krispie Treats, or Chocolate Rice Krispie Treats.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Rice Krispies® cereal | Use store-brand crisp rice cereal. Don’t use stale cereal or the bars will turn out flat. |
| Marshmallows | Mini marshmallows melt quicker. Avoid old, sticky marshmallows. |
| Peanut butter | Swap for almond butter or sunflower seed butter if nut-free. |
| Food coloring | Neon orange gel is best. Mix red + yellow if needed. |
| Milk + white chocolate | Use high-quality chocolate like Ghirardelli® for better melting and taste. |
How To Make Candy Corn Krispie Treats
- Melt & Mix: Melt butter, peanut butter, and marshmallows on low. Stir in food coloring.
- Stir In Cereal: Gently fold in Rice Krispies® until evenly coated.
- Shape: Press the mixture into a greased springform or cake pan.
- Cool & Slice: Let the mixture set, then cut into triangle wedges to mimic candy corn.
- Dip & Decorate: Melt chocolates and dip or spoon onto the ends for that candy corn look. Let set at room temperature.
Candy Corn Krispie Treat Tips
- Springform pan is best. Makes slicing easier and keeps the shape neat.
- Low heat is key. Don’t rush melting the marshmallows or the treats will harden.
- Don’t pack down too hard. Lightly press the mixture so the bars stay soft.
- Decorate with spoons. Instead of dipping, spoon the melted chocolate on—less messy and no lost Krispies.
- Set at room temp. Don’t refrigerate or the chocolate can streak and the treats get too hard.
Tips For Melting Chocolate
- Microwave in short bursts: Heat for 20 to 30 seconds at a time, stirring between each.
- Choose high-quality chocolate: It melts smoother and tastes better.
- Keep water away: Even a drop can make the chocolate seize.
- Stir off the heat: Chocolate keeps melting after microwaving, so give it time.
Storage
- Room Temp: Best within the first 2 days. Store in an airtight container.
- Freezer: Wrap each wedge in wax paper and plastic wrap, then store in a freezer bag for up to 6 months.
- Thawing: Let sit at room temp 20 minutes before eating. The chocolate may streak but still tastes amazing.
More Fun Fall Treats:
Desserts
Caramel Apple Bites
Quick And Easy
Acorn Donut Holes
Snacks
Pumpkin Spice Snack Mix
Desserts
Pumpkin Whoopie Pie Recipe
Candy Corn Krispie Treats
Video
Equipment
- Springform pan or cake pan, 9-inch
Ingredients
- 8 tablespoons unsalted butter
- 2/3 cup brown sugar lightly packed
- 1/3 cup heavy cream
- 1/8 teaspoon salt
- 1/3 cup + 3 tablespoons creamy peanut butter divided
- 1/2 tablespoon vanilla extract
- 2 cups miniature marshmallows see note 1
- Orange food coloring neon
- 5 cups Rice Krispies cereal
- 3/4 cup milk chocolate chips
- 1/3 cup white chocolate chips
Instructions
- Prepare a round 9-inch springform pan by generously spraying with cooking spray. A cake pan of the same size will also work. Set aside.
- In a medium pot, add the butter and heat over medium high. Once butter is melted, add brown sugar and stir until dissolved, about 1–2 minutes. Stir in the heavy cream, and bring to a boil, stirring constantly. Boil for 1 minute, then turn the heat to low.
- Stir in 1/3 cup of peanut butter and food coloring. Stir until combined. Add in the marshmallows (see note 2) and stir constantly until melted.
- Remove from the heat and add in the vanilla and Rice Krispies. Stir until the cereal is well coated.
- Gently press the mixture into the prepared pan. Lightly compress the Krispies but be careful not to make them dense. To help create an even layer, spray your hands with cooking spray. Let the treats set at room temperature for about an hour until firm.
- Remove treats from pan by removing the sides of the springform or inverting the cake pan. Cut treats like a pizza to form 8 triangles. Pull apart.
- Grab 2 bowls. Fill one with the milk chocolate and 2 tablespoons of peanut butter. Fill the other with white chocolate and 1 tablespoon of peanut butter. Melt in the microwave in bursts of 15–20 seconds, stirring for 20 seconds between each burst until completely melted.
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so fun! Very creative and perfect for Halloween!
Just pinned this for my girls . . we love this idea! can’t wait to try this recipe!
These are so fun! i love making Rice Krispie treats and can’t wait to make these for my boys!
Thank you so much Matt! 🙂
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!