I remember the first time I had candy corn Rice Krispie treats. A co-worker made them for a Halloween potluck and I couldn’t stop eating them! Up until then, I had never thought to add candy to this classic childhood dessert. I’m not a huge fan of candy corn but they actually work really well in these. It’s the only way I enjoy candy corn now.
I don’t think I’ve made them since L was born as candy corn isn’t a very allergy-friendly treat. It was a year or two after his peanut allergy diagnosis before I learned of any brands that made peanut free candy corn.
I was so excited to learn that Dollar Tree sells bags of peanut free candy corn made by Coastal Bay at this time of year. L was finally able to try a Halloween staple for the first time last year and he loves it!
Now that I know where to go for candy corn, I bought a bag last week and finally made candy corn Rice Krispie treats for the boys. They didn’t even last 24 hours! This is a recipe I’ve been itching to share with you all for a while now, and I’m so happy I can offer up a version that has peanut free candy.
FOOD ALLERGY NOTE:
The ingredients you use will depend on YOUR comfort level. At the moment we go by label reading and do not call brands to learn more about their manufacturing/cleaning processes. Not all families are comfortable with that. If you have any food allergies or intolerances, please use ingredients/brands that you are comfortable with when making these cereal treats.
Candy Corn Rice Krispie Treats
Elevate this classic childhood dessert with candy corn candies. These super easy and addictive Candy Corn Rice Krispie Treats are sure to be a hit at your next Halloween party or potluck!
- 3 TBS butter
- 12 oz marshmallows 1 bag of jumbo size or 4 cups of mini marshmallows
- 6 cups Rice Krispies cereal
- 1 bag of candy corn
- Melt butter in a large saucepan over low heat. Add marshmallows and stir to melt completely.
- Remove from heat and add cereal and candy corn. Stir to combine.
Using a buttered spatula or wax paper evenly press mixture into a pan coated with cooking spray.
Allow the mixture to cool then cut into smaller pieces.
- If you're not a huge candy corn fan, you can chop up the candies into smaller pieces.
- A 13x9-inch pan is recommended, but I used a 7.5x11 which made them thicker.
- I put the pan into the refrigerator to help them cool quicker, but when you do this you’ll have to take the treats out and come up to room temperature a bit before cutting them.
- These will keep in an air-tight container for a couple of days -- if they last that long!