Candy Corn Krispie Treats

5 from 2 votes

Candy Corn Krispie Treats are a delightful fall dessert! These sweet peanut butter bars mimic candy corn and are beautifully decorated with two types of chocolate—so delicious!

Prep Time10

Setting Up Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Candy Corn Krispie Treats

Servings: candy corn treats

Author: Chelsea Lords

Cost: $6.53

Equipment

Springform pan or cake pan, 9-inch
Medium pot

Ingredients

8 tablespoons unsalted butter
2/3 cup brown sugar lightly packed
1/3 cup heavy cream
1/8 teaspoon salt
1/3 cup + 3 tablespoons creamy peanut butter divided
1/2 tablespoon vanilla extract
2 cups mini marshmallows see note 1
Orange food coloring neon
5 cups Rice Krispies cereal
3/4 cup milk chocolate chips
1/3 cup white chocolate chips

US - Metric

Instructions

Prepare a round 9-inch springform pan by generously spraying with cooking spray. A cake pan of the same size will also work. Set aside.
In a medium pot, add the butter and heat over medium high. Once the butter is melted, add brown sugar and stir until dissolved, about 1–2 minutes. Stir in the heavy cream, and bring to a boil, stirring constantly. Boil for 1 minute, then turn the heat down to low.
Stir in 1/3 cup of peanut butter and food coloring. Stir until combined. Add in the marshmallows (see note 2) and stir constantly until melted.
Remove from the heat and add in the vanilla and Rice Krispies. Stir until the cereal is well coated.
Gently press the mixture into the prepared pan. Lightly compress the Krispies but be careful not to make them dense. To help create an even layer, spray your hands with cooking spray. Let the treats set at room temperature for about an hour until firm.
Remove treats from pan by removing the sides of the springform or inverting the cake pan. Cut treats like a pizza to form 8 triangles. Pull apart.
Grab 2 separate bowls. Fill one with the milk chocolate and 2 tablespoons of peanut butter. Fill the other with white chocolate and 1 tablespoon of peanut butter. Melt in the microwave in bursts of 15–20 seconds, stirring for 20 seconds in between each burst until completely melted.
Spoon the milk chocolate over the bottom of each triangle and the white chocolate over the top of the triangles. Allow the chocolate to set at room temperature. Treats are best enjoyed the same day they're made.

Video

Notes

Note 1: The fresher the marshmallows, the softer and more enjoyable the treats will be.

Note 2: Keep it on low heat. When marshmallows are exposed to high heat, they harden and will make the treats hard. The lower the heat, the longer it takes for the marshmallows to melt, but the better this dessert will turn out. It's also important to stir the marshmallows constantly while they are melting.

Storage: For best texture and taste, enjoy these treats within the first couple of days, storing them in an airtight container at room temperature. To freeze, wait until the chocolate topping is fully set, then cut the bars and wrap each in wax paper followed by plastic wrap. Place them in a resealable freezer bag for up to 6 months. To thaw, remove a bar from the freezer and let it sit at room temperature for 15–20 minutes; some chocolate may appear streaked, but it’s still safe to eat!

Nutrition