Candy Corn Krispie Treats

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!

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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!

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.

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.

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 sturdy, heat-safe bowls instead of using plastic or melamine. 

More Fun Fall Treats

• Pumpkin Cupcakes with cinnamon cream cheese frosting
• Apple Crumble with a thick crumb topping
• Acorn Donut Holes with store-bought donut holes
• Pumpkin Whoopie Pies with frosting in the center
• Apple Fritter Bread with a glaze

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5 from 3 votes

Candy Corn Krispie Treats

By Chelsea Lords

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!

Prep Time: 10 minutes minutes

Setting Up Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 candy corn treats

Equipment

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

Ingredients 

USMetric

 

1x2x3x

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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