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Easy Candy Corn Krispie Treats: Best White Chocolate Dessert

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These Easy Candy Corn Krispie Treats with White Chocolate are a happy accident turned fall favorite. Chewy, buttery, and packed with nostalgic candy corn sweetness, they’re quick to make and perfect for Halloween parties.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 package (10 ounces) marshmallows
  • 6 cups crispy rice cereal
  • 1 cup candy corn
  • 1/4 teaspoon salt (optional)
  • 1/2 cup white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large pot over medium-low heat, melt the 3 tablespoons of butter until fully liquid and starting to foam slightly, about 2 minutes. Do not let it brown.
  3. Add the entire 10-ounce bag of marshmallows to the pot. Stir constantly with a rubber spatula until completely melted and smooth, about 4-5 minutes.
  4. Stir in the 1 cup of candy corn and 1/4 teaspoon salt (if using). Stir gently until the candy corn starts to soften and melt into the marshmallow mixture, creating streaks of color. Do not overmix.
  5. Remove the pot from heat. Pour in the 6 cups of crispy rice cereal. Fold gently until the cereal is evenly coated. Work quickly as the mixture stiffens as it cools.
  6. Transfer the mixture to the prepared pan. Use a piece of parchment paper or a lightly greased spatula to press it into an even layer with gentle pressure. Let cool at room temperature for about 20 minutes.
  7. While the treats cool, place the 1/2 cup white chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth and fully melted (about 60-90 seconds total).
  8. Use a fork or small spoon to drizzle the melted white chocolate over the cooled treats in zigzag patterns. Let the chocolate set at room temperature for about 30 minutes, or refrigerate for 15 minutes if in a hurry.
  9. Lift the treats out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for neat edges.

Notes

For best results, use fresh candy corn. The treats taste even better on day two. Store in an airtight container at room temperature for up to 5 days. Freeze individual treats wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: candy corn krispie treats, white chocolate dessert, Halloween treats, easy rice krispie treats, fall dessert

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