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Crispy Rice Candy Corn Treats

Rated as 4.57 out of 5 Stars
18

"A fun change to the usual gooey treats that we all love. Make some for the fall!"
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Ingredients

20 m servings 225
Original recipe yields 24 servings (1 15x10-inch pan)

Directions

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  1. Butter a 10x15 baking pan.
  2. Melt marshmallows and butter together in a large saucepan over medium heat, stirring until mixture is smooth, about 10 minutes.
  3. Combine cereal, candy corn, and chocolate chips together in a large bowl. Add marshmallow mixture to cereal mixture and stir together until cereal is well coated. Spread in prepared pan. Cool to room temperature and cut into squares.

Nutrition Facts


Per Serving: 225 calories; 5.6 42.9 1 10 142 Full nutrition

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Reviews

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We left out the chocolate chips and drizzled chocolate on top instead. Did these in the microwave, melting the butter, slightly warming the marshmallows, then stirring in the candy corn and kri...

What a surprise. I have made these several times to rave reviews. I had better luck melting the chocolate chips (more like 1 cup) into the marshmallow butter mixture after it melted then stirr...

These were delicious! I was surprised by how yummy the candy corn was mixed in. We used mini M&M's instead of chocolate chips. Adults and kids all loved!

Was a good quick recipe, added orange coloring as well as mini marshmallows baked on top to decorate

These were good! Brought them to my daughter's preschool and they were devoured. Next time I'll add less rice cereal or more marshmallows. I'll also press the chocolate chips on after they cool...

This is a yummy recipe. The grandkids had fun helping. Perfect for our Harvest Dinner at church