Chocolate-Covered Candy Corn Krispie Treats

Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 candy corn treats
Calories 478 kcal
Author Chelsea


  • 8 tablespoons unsalted butter
  • 2/3 cup brown sugar lightly packed
  • 1/3 cup heavy cream
  • Pinch of salt
  • 1/3 cup + 3 tablespoons creamy peanut butter separated
  • 1/2 tablespoon vanilla extract
  • 2 cups miniature marshmallows
  • Orange food coloring
  • 5 cups Rice Krispies cereal
  • 3/4 cup milk chocolate chips
  • 1/3 cup white chocolate chips


  1. Prepare a round 8 or 9-inch springform or cake pan by generously spraying with cooking spray. Set aside.
  2. In a large pot, melt the butter. Stir in the brown sugar, heavy cream, and salt. Bring to a boil over medium high heat stirring constantly. Boil for just one minute and then turn the heat to low.
  3. Stir in the 1/3 cup of the peanut butter, vanilla, and food coloring. Stir until combined.
  4. Add in the marshmallows and stir constantly until they are melted.
  5. Remove from the heat and add in the rice krispies.
  6. Stir until the cereal is well coated in the mixture.
  7. Press the mixture gently into the cake pan. You want to compress the krispies but not too much that they become hard. Spray your hands with cooking spray to help push the treats in.
  8. Allow to completely set up.
  9. Remove from the pan by inverting (cake pan) or removing the sides (springform). Cut like a pizza to form 8 triangles.
  10. Pull apart.
  11. 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.
  12. Melt in the microwave in bursts of 15-20 seconds stirring in between each burst until completely melted.
  13. Dip or spoon the milk chocolate over the bottom of each triangle and the white chocolate over the top of the triangles.
  14. Allow the chocolate to set at room temperature.