Celebrate fall and Halloween with these festive Candy Corn Rice Krispie Treats! A delicious and classic flavor with added almond extract to more closely match the flavor of candy corn. Adorable yellow, orange, and white layers create the perfect little treat for autumn.
Spray the pan with nonstick cooking spray and set aside.
In a large microwave safe bowl, combine 4 tablespoons of the butter and 6 cups of the marshmallows for the yellow layer. Microwave for 2 minutes on high or until the butter is mostly melted.
9 Cups Mini Marshmallows, 5 1/2 Tablespoons Unsalted Butter
Remove from the microwave and stir well. Add the yellow dye and stir until no color streaks are left.
1/3 Teaspoon Yellow Food Dye
Add 4 1/2 cups of the rice cereal and fold in until all the cereal is well coated.
6 1/2 Cups Rice Cereal
Pour the yellow mixture into the prepared pan and push it all to the outer edge of the pan. Using your hands, even out the cereal mixture until it makes a nice, level layer all the way around, with about a 4-inch circle left open in the middle. Use a flat bottomed measuring cup to press up against the inside edges of the circle and around the top to make it nice and smooth.
In a medium microwave-safe bowl, combine 1 tablespoon butter and 2 cups mini-marshmallows for the orange layer. Microwave for a minute or until the butter is mostly melted.
Stir well and add the orange dye. Stir until no color streaks appear.
1/3 Teaspoon Orange Food Dye
Add 1 cup of rice cereal into the marshallow and butter mixture and fold together the ingredients until the cereal is well coated.
Add to the pan where the yellow layer is set and shape it into the same type of circle as the yellow layer, leaving about a 1-inch hole in the middle. Be sure to make the second layer the same height as the first. This may take a minute or two of shaping it. It’s worth it though.
In a small microwave-safe bowl, combine 1 cup of marshmallows and 1/2 tablespoon of butter for the white layer. Heat in the microwave for 30 seconds or until the butter is mostly melted. Remove from the microwave and stir well.
Add 1/2 cup rice cereal and fold together until the cereal is well coated.
Add the white mixture to the remaining circle and pack it tightly in, making sure it’s level with the other layers.
Cover and let rest at room temperature for 4+ hours or until set.
Slice like you would a pie, serve, and enjoy!
Notes
If desired, you can add almond extract to the butter/marshmallow mixture. 1/3 tsp for the yellow layer, 1/4 tsp for the orange, and 1/8 tsp for the white. This just helps the treats taste more like actual candy corn. If you don't like candy corn like me, omit, lol!
You can also add crushed candy corn to each layer to add even more candy corn fun. However, you may need to add a bit more marshmallow to keep up with the added ingredients.
If your marshmallow doesn’t look like it has enough color after you mix the dye, feel free to add more until the desired color is reached. Just remember, it will lighten up just a touch once the cereal is added, but not much.
I like to spray some nonstick cooking spray on my hands when shaping each layer. It keeps it from sticking terribly to your hands and lets you work with it freely.
These will keep in an airtight container on the counter for up to 1 week (if they last that long, wink!)