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Candy Corn Rice Krispie Treats

Candy Corn Rice Krispie Treats - featured image
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These festive no-bake treats are shaped and colored like candy corn, perfect for a fun Halloween snack or party dessert.

Ingredients

Scale
  • 6 cups rice krispies cereal
  • 10 oz mini marshmallows
  • 1/2 cup butter (1 stick)
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips or chocolate melting wafers
  • 1 cup white chocolate chips or melting wafers
  • 2 teaspoon coconut oil separated
  • Orange food coloring as needed

Instructions

  1. Add marshmallows to a large saucepan.
  2. Add butter to the same large saucepan.
  3. Heat the saucepan over low heat until the marshmallows and butter are fully melted, stirring occasionally.
  4. Stir in the orange food coloring until the marshmallow mixture is a uniform orange color.
  5. Stir in the vanilla extract.
  6. Pour the marshmallow mixture into a large mixing bowl.
  7. Add the rice krispies cereal to the mixing bowl.
  8. Mix until the cereal is well incorporated and coated with the marshmallow mixture.
  9. Divide the mixture evenly among two disposable pie pans.
  10. Press the mixture down gently into each pie pan.
  11. Allow to chill in the refrigerator until set, about 1-2 hours.
  12. Remove the set treats from the pie pans.
  13. Cut each round of treats into 8 triangular slices.
  14. Place white chocolate in a microwave-safe bowl.
  15. Heat the white chocolate in the microwave for 1 minute.
  16. Stir the white chocolate.
  17. Continue to heat the white chocolate in 15-second intervals, stirring after each, until fully melted and smooth.
  18. If using white chocolate chips, stir in 1 teaspoon of coconut oil until smooth.
  19. Repeat the melting process for the milk chocolate in a separate microwave-safe bowl.
  20. If using milk chocolate chips, stir in the remaining 1 teaspoon of coconut oil until smooth.
  21. Dip the pointed tips of each triangular rice krispie treat into the melted white chocolate.
  22. Place the white chocolate-dipped treats on parchment paper.
  23. Allow the white chocolate to set for 10 minutes.
  24. Dip the opposite (wider) ends of the treats into the melted milk chocolate.
  25. Allow the chocolate-dipped treats to dry completely on parchment paper before serving.

Notes

Use fresh marshmallows for the best gooey texture.
Grease your hands lightly when pressing the mixture into the pans to prevent sticking.
Gel food coloring provides a more vibrant orange color than liquid.
Ensure the treats are fully chilled before cutting to get clean, crisp slices.
If chocolate seems too thick for dipping, add a tiny bit more coconut oil (1/4 tsp at a time) until it reaches the desired consistency.

Find it online: https://sweetcraftrecipes.com/candy-corn-rice-krispie-treats/