I love this recipe because it’s easy to make, no-bake, and incredibly nostalgic. The peanut butter and marshmallows give these treats a soft, chewy texture, while the brown sugar and heavy cream add a caramel-like depth of flavor. The milk and white chocolate toppings make them look extra special and taste even better. They’re also a guaranteed hit with both kids and adults—and they’re so simple, I can whip them up in about 10 minutes before letting them set.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢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 miniature marshmallows ▢Orange food coloring (neon) ▢5 cups Rice Krispies cereal ▢3/4 cup milk chocolate chips ▢1/3 cup white chocolate chips
Directions
I begin by generously spraying a 9-inch springform pan with cooking spray. A regular cake pan works too.
In a medium pot, I melt the butter over medium-high heat. Once melted, I add the brown sugar and stir until dissolved, about 1–2 minutes. Then I pour in the heavy cream, stirring constantly as it comes to a boil. I let it boil for one minute before reducing the heat to low.
Next, I stir in 1/3 cup of peanut butter and a few drops of orange food coloring until smooth and evenly colored. I then add the miniature marshmallows and stir constantly over low heat until fully melted.
Once melted, I remove the pot from heat and stir in the vanilla extract and Rice Krispies cereal until every piece is well coated. I transfer the mixture to the prepared pan, pressing it gently into an even layer without packing it too tightly. I let the treats set at room temperature for about an hour until firm.
When set, I remove the ring from the springform pan or invert the cake pan to release the treats. Then I cut the round into 8 equal triangles, like pizza slices.
In two separate bowls, I melt the chocolates. In one bowl, I combine the milk chocolate chips with 2 tablespoons of peanut butter. In the other, I combine the white chocolate chips with 1 tablespoon of peanut butter. I microwave each bowl in 15–20 second intervals, stirring between each burst until completely melted and smooth.
Finally, I spoon the milk chocolate over the bottom of each triangle and the white chocolate over the top. I let the chocolate set at room temperature, then serve and enjoy.
Servings and Timing
This recipe makes 8 candy corn treats. Prep time: 10 minutes Setting time: 1 hour Total time: 1 hour 10 minutes
Variations
Sometimes I like to make these with different food coloring—yellow or red—for other holidays. For a crunchier texture, I add a handful of chopped peanuts or pretzel pieces to the cereal mixture. I also occasionally drizzle dark chocolate instead of milk chocolate for a richer flavor. If I want a touch of saltiness, I sprinkle a little sea salt on top before the chocolate sets.
Storage/Reheating
I store these treats in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they can also be frozen. Once the chocolate has set, I wrap each triangle in wax paper and plastic wrap, then place them in a freezer-safe bag. They keep well for up to 6 months. When I’m ready to eat them, I thaw them at room temperature for about 15–20 minutes. The chocolate may streak slightly after thawing, but the flavor stays perfect.
FAQs
Can I use another cereal instead of Rice Krispies?
Yes, I sometimes use Corn Flakes or Cheerios for a fun texture change.
What kind of peanut butter works best?
Creamy peanut butter melts smoothly and mixes evenly into the marshmallow base.
Can I skip the food coloring?
Yes, but the orange color gives these treats their candy corn look. They’ll taste great either way.
How do I keep the bars soft?
I make sure to melt the marshmallows over low heat and don’t overpack the mixture into the pan.
Can I make these without a springform pan?
Definitely. Any 9-inch cake pan works—just line it with parchment paper for easy removal.
Can I use natural peanut butter?
I prefer regular creamy peanut butter since natural versions can separate and affect texture.
How can I make these nut-free?
I substitute sunflower seed butter or cookie butter for a nut-free version.
Do I have to use both chocolates?
No, I can use just one type of chocolate, but the contrast of milk and white chocolate gives them that candy corn look.
How do I melt the chocolate without burning it?
I microwave in short bursts of 15–20 seconds, stirring each time until smooth.
Can I make these ahead for a party?
Yes, I prepare them a day ahead and keep them in an airtight container until serving.
Conclusion
I love how these candy corn krispie treats bring a playful touch to fall desserts. They’re colorful, chewy, and covered in rich chocolate, making them a fun twist on a classic marshmallow treat. Whether I’m making them for Halloween, Thanksgiving, or just to satisfy a sweet craving, these festive bars are always a hit.
