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Best Easy Candy Corn White Chocolate Rice Krispie Treats Recipe

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These Easy Candy Corn White Chocolate Rice Krispie Treats are sweet, crunchy, and have that little pop of chewy candy corn in every bite. They are richer, creamier, and have a festive look that makes people smile.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus extra for greasing the pan)
  • 1 package (10 ounces) regular marshmallows
  • 1 cup white chocolate chips
  • 6 cups Rice Krispies cereal
  • 1 cup candy corn

Instructions

  1. Prepare the pan. Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment and the exposed pan edges with butter.
  2. Measure the cereal. Pour 6 cups of Rice Krispies cereal into a large mixing bowl. Set it near the stove so you can add it quickly later. Do not crush the cereal.
  3. Melt the butter. In a large pot over medium-low heat, melt 3 tablespoons of unsalted butter. Swirl the pot occasionally to prevent browning. This takes about 2 minutes.
  4. Add the marshmallows. Pour the entire 10-ounce bag of marshmallows into the melted butter. Stir constantly with a silicone spatula until the marshmallows are about halfway melted. This takes about 3 minutes.
  5. Add the white chocolate chips. Pour 1 cup of white chocolate chips into the partially melted marshmallows. Continue stirring over low heat until the white chocolate melts into the marshmallow mixture, creating a smooth, creamy base. This takes another 2 to 3 minutes. Watch carefully: if the mixture starts to bubble or steam aggressively, remove the pot from the heat immediately.
  6. Remove from heat. Once the marshmallows and white chocolate are fully melted and smooth, take the pot off the stove. Stir in 1/4 teaspoon of vanilla extract if desired.
  7. Add the cereal. Pour the Rice Krispies cereal into the pot. Fold gently with the spatula until all the cereal is coated. Do not overmix — about 15 folds is enough.
  8. Add the candy corn. Sprinkle 1 cup of candy corn over the top of the cereal mixture. Fold gently 3 or 4 times to distribute the candy corn throughout.
  9. Press into the pan. Scrape the mixture into the prepared pan. Use the spatula or lightly buttered hands to press the mixture evenly into the pan. Do not press too hard.
  10. Cool and set. Let the treats cool at room temperature for at least 1 hour. Do not refrigerate.
  11. Cut and serve. Lift the treats out of the pan using the parchment overhang. Place on a cutting board. Use a sharp knife sprayed with non-stick spray to cut into squares. I cut 24 squares for standard servings or 12 larger squares for generous portions.

Notes

Low heat is your friend. Don’t walk away from the stove. Butter your spatula before pressing. Work quickly once the marshmallow mixture is ready. For clean cuts, spray your knife with non-stick cooking spray between every cut. If your candy corn is stale, microwave it for 5 seconds to soften it before folding it in. These treats actually taste better the next day.

Nutrition

Keywords: candy corn, white chocolate, Rice Krispie treats, Halloween, fall, easy, no-bake

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