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Candy Corn Rice Krispie Treats

These candy corn rice krispie treats are a no-bake Halloween dessert made with layers of marshmallow rice cereal in candy corn colors.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8
Course: Desserts
Cuisine: American
Calories: 198
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups miniature marshmallows yellow layer
  • 2 tablespoons butter, cut into pieces yellow layer
  • 1 big pinch fine sea salt yellow layer
  • 5 drops yellow gel food coloring yellow layer
  • 2 1/4 cups crisp rice cereal yellow layer
  • 1 3/4 cups miniature marshmallows orange layer
  • 2 tablespoons butter, cut into pieces orange layer
  • 1 big pinch fine sea salt orange layer
  • 5 drops yellow gel food coloring orange layer
  • 1-2 drops red gel food coloring orange layer, use 1 for lighter orange, 2 for deeper
  • 1 1/4 cups crisp rice cereal plus 2 tablespoons, orange layer
  • 3/4 cups miniature marshmallows white layer
  • 1 tablespoon butter, cut into pieces white layer
  • 1 big pinch fine sea salt white layer
  • 3/4 cups crisp rice cereal white layer

Method
 

  1. Coat a 9-inch round cake pan with nonstick cooking spray or rub the inside generously with extra butter.
  2. For the yellow layer, combine the first portion of marshmallows, butter, and salt in a large microwave-safe bowl. Microwave on high for 30 seconds, then stir. If it isn't completely smooth, heat in 15-second increments until melted. Mix in the yellow food coloring, then add the first amount of crisp rice cereal and stir until everything is well coated.
  3. With lightly buttered hands, press the yellow mixture around the sides of the pan to form a thick ring, packing it firmly against the edges.
  4. In the same bowl, make the orange layer using its ingredients and adding the red food coloring to turn it orange. Press this mixture into the pan just inside the yellow ring to create another circle.
  5. In a clean bowl, melt the remaining marshmallows, butter, and salt for the white layer. Fold in the remaining rice cereal and press the mixture into the center of the pan to fill the opening.
  6. Let the treat cool completely, at least 2 hours, then cut into triangles before serving.

Nutrition

Calories: 198kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 5gCholesterol: 19mgSodium: 275mgSugar: 13g

Notes

Use gel food coloring rather than liquid for brighter colors without extra moisture. If the cereal mixture sticks to your fingers, butter your hands again or press with a piece of parchment paper. Store the treats in an airtight container at room temperature for up to 3 days. For a firmer set, chill the pan in the refrigerator for 1 hour instead of waiting on the counter. This recipe is naturally gluten-free if you use certified gluten-free crisp rice cereal. Slice with a sharp knife and wipe it clean between cuts for neat triangles.

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