Chewy, marshmallowy, and so addicting, these Candy Corn Rice Cereal Treats will take you back to being a kid. After many attempts, I found the perfect ratio of marshmallows to rice cereal, and with some butter and vanilla extract, these treats stay super soft. Whip up a batch of these treats without the chocolate or food coloring, and you have made the exact snack of your childhood!
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Gooey Marshmallow Heaven
Growing up in the city, Trick or Treating was like running a strategically planned relay race. If Fitbit was a thing back then, kids would be setting all-time records on Halloween night. It was rows of houses, block after block, all giving out candy. City rowhomes sat up about 8 steps from the sidewalk and then another 25 feet to the next stairs leading to the front door. Thankfully, most candy givers would sit on their second set of steps, so you never actually had to knock on the door. There were around 80 houses per block, and it was nothing to do 10 of them. You would pass kids on the tight set of steps, along pathways and sidewalks, in their costumes covered in glitter, with face paint and fake blood. You most likely got a mouthful of tulle from a princess in passing, but it didn’t matter. You kept going. It was such an exciting night, and because of this, there would be candy flowing in our home well into the Easter season.
Homemade Marshmellow Goodies
Even with all the chaos, there were neighbors that offered homemade goodies for the children who lived on that street. I remembered feeling special that someone took the time to make cookies, popcorn balls, or other delectables like these Marshmallow Candy Corn Rice Cereal Treats. This memory made Halloween so special for me, and I wanted to continue this tradition.
Ingredients For Candy Corn Marshmallow Rice Treats
- Mini marshmallows- I suggest using a brand like Jet-puffed. I found that not only is the flavor better, but they melted smoother.
- Rice cereal- I have only used Kellogg’s Rice Krispies, so I can’t say how a generic brand tastes in this recipe.
- Salted butter- The salt from the butter really adds to the overall flavor.
- Vanilla extract– I would not skip adding this. The vanilla extract ups the flavor and gives the treats that homemade taste.
- White chocolate- Good quality morsals, melting wafers, or bar. I have great results with brands like Baker’s and Ghiraradelli.
- Vegetable oil- you can also use coconut oil. This helps to thin the chocolate for dipping.
- Soft gel food coloring– My go to food coloring option. Colors are vibertant and they dissolve easily into whatever your whipping up.
Helpful Tools For Candy Corn Marshmallow Rice Treats
- Glass 9×13 inch dish– I use this dish with matching lid for all my recipes like this.
- Large heavy bottom pot– This the 6 quart pot that is part of the cookware set I use daily.
- Double boiler- I use a large glass bowl over my saucepan as a double boiler.
- Baking sheet lined with silicone mat– Lets you tranfer the treats into the fridge while they set.
- Cutting Board– I recommend using a cutting board underneath the treats as you cut them out.
- Candy corn cookie cutter– Perfect size for cookies or these marshmallow treats.
Making Marshmallow Heaven
First, grease a 9×13 inch glass baking dish and set it aside. Melt your butter in a large pot, coating the bottom and sides to help prevent the marshmallows from sticking. Toss in the marshmallows, stir until they are mostly melted, and turn off the heat. Add your orange food coloring and vanilla extract, mixing until completely smooth. Pour in half of your rice cereal and stir; add the rest when the majority is coated getting everything from the bottom. Transfer the mixture into your prepared dish. Rub butter on your fingers and press the rice treats level in the pan. Allow the marshmallow treats to cool/set. Use a knife along the edges, invert the pan over a cutting board, and ease the treats out. Cut the shapes with a candy corn cookie cutter. Gather the scraps together and cut out two more candy corns.
Melting The White Chocolate
Melt your white chocolate and 1 tablespoon of oil over a double boiler on medium-low heat. Tip: I use my 2-quart saucepan with about 1-2 inches of water and a larger bowl suspended on top as a double boiler. Turn off the heat and transfer to a smaller, deeper bowl. Next, dip the tops of the candy corns 1 inch into the white chocolate, and lay flat on a baking sheet lined with a silicone mat. Place the candy corn into the fridge to help set faster. White chocolate tends to get thick, so add the remaining chocolate back to the double boiler. Drizzle vegetable oil and yellow gel food coloring and mix until the color is evenly distributed. Dip the bottom of the candy corn an inch into the yellow chocolate and lay on a silicone mat. When the Candy Corn Marshmallow Rice Treats have dried, either display them on a tray or wrap them individually for your favorite Trick or Treaters!
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