Candy Corn Rice Krispies
These Candy Corn Rice Krispies are absolutely adorable for a fall dessert or fall bake sale treat! And they're incredibly tasty. These were so easy and fun to make! These look so much like candy corn it’s so cute!
Print Recipe
Ingredients
- 1/2 cup of butter
- 10 oz mini marshmallows
- 6 cups of Rice Krispies cereal
- 1 tsp vanilla extract
- 2 cups of yellow candy melts
- 2 cups of orange candy melts
Instructions
- Start by melting the butter in a large pot over low heat. Add the marshmallows and stir constantly until they're completely melted. Mix in the vanilla extract. Then, fold in the Rice Krispies cereal until everything is well combined.
- Spray two 9-inch pie pans with non-stick cooking spray. Divide the Rice Krispie mixture between the pans and press it down evenly with oiled hands or the bottom of a measuring cup. Place the pans in the fridge for 30 minutes to 1 hour to set.
- While the Rice Krispies are chilling, melt the yellow and orange candy melts in separate microwave-safe bowls. Heat them in 30-second intervals, stirring in between, until smooth. If the melts are too thick, you can add a teaspoon of vegetable oil.
- Carefully remove the Rice Krispie circles from the pie pans and place them on parchment paper. Slice each circle into six wedges.
- Dip the pointed end of each wedge into the yellow candy melts and scrape off any excess. Then, dip the top part into the orange candy melts. Repeat with all the wedges.
- Allow the candy-coated Rice Krispies to harden on the parchment paper for about 10 minutes before serving and enjoying!