These Candy Corn Rice Krispie Bars are the best Halloween dessert! These bars have a simple rice krispie bar base and are packed with candy corn and more marshmallows.
Quick Tips
- Grease the 9×13 pan and then line it with parchment paper – this ensures that the bars will be easily removed from the pan
- Once you add the rice krispies to the warm marshmallow mixture and remove from heat, move quickly! They start to set up within a few minutes
- Grease your hand or parchment paper with cooking spray to help press the rice krispie bars evenly throughout the pan – this will help keep the marshmallows from sticking
Equipment
- Large saucepan (5-quart or larger)
- Measuring cups and spoons
- Silicone spatula
- Large spoon
- 9×13 baking pan
- Parchment paper
- Cooking spray
Ingredient Notes
- Butter– salted or unsalted
- Marshmallows– mini marshmallows
- Vanilla extract
- Rice Krispies– any brand ‘rice crisp’ cereal
- Candy Corn
Love these Candy Corn Rice Krispie Bars? Try these other candy corn desserts!
How to make Candy Corn Rice Krispie Bars
These Candy Corn Rice Krispie Bars are very easy to make! Just follow the steps below to make this Halloween dessert.
Prepare a 9×13 baking dish by greasing it with cooking spray and lining it with parchment paper. Set it aside.
To make these easy rice krispie bars, add the butter to a large saucepan and melt it completely over the stove, using low-medium heat.
Add the vanilla extract and the marshmallows (9 cups), reserving 1 cup for later, and stirring continuously until all of the marshmallows have melted.
Remove from heat and immediately add the Rice Krispies, then candy corn and reserved marshmallows. Stir until everything is covered with marshmallows.
Immediately transfer to the prepared baking dish and use a greased spatula, greased parchment paper piece or grease your hand to press the bars evenly into the pan.
Allow the bars to set for at least 20 minutes before enjoying them. Store at room temperature.
Looking for some more easy Halloween desserts? Try these recipes too!
Candy Corn Rice Krispie Bars
Equipment
- 9×13 baking pan
- large saucepan (5 quart or larger)
- Measuring cups and spoons
- silicone spatula
- large spoon
- cooking spray
Ingredients
- ½ cup butter
- 20 ounces mini marshmallows, divided ~10 cups, reserve 1 cup for adding later
- 1 teaspoon vanilla extract
- 6-7 cups Rice Krispies cereal
- 11 ounces candy corn one bag, ~1½ cups
Instructions
- Prepare a 9×13 baking dish by greasing it with cooking spray and lining it with parchment paper. Set aside.
- Add the butter to a large saucepan and melt it completely over the stove, using low-medium heat.
- Add the vanilla extract and the marshmallows (9 cups), reserving 1 cup for later, and stirring continuously until all of the marshmallows have melted.
- Remove from heat and immediately add the Rice Krispies, then the candy corn and reserved marshmallows. Stir until everything is covered with marshmallows.
- Immediately transfer to the prepared baking dish and use a greased spatula, greased parchment paper piece or grease your hand to press the bars evenly into the pan.
- Allow the bars to set for at least 20 minutes before enjoying them. Store at room temperature.
What about the extra one cup of marshmallows that we were told to save for later?
The other, set-aside cup of marshmallows in the candy corn Rice Krispie bars is for what?
you can put them in when you add the candy corn. thanks for catching that! it’s updated in the instructions 🙂