Chocolate Dipped Candy Corn Rice Krispie Treats are a fun and easy Halloween treat the whole family will love!
It’s that time of year again—my fourth year participating in the 30 Days of Halloween series hosted by Allison at Cupcake Diaries. Over the past three years I’ve made lots of candy corn-inspired treats and a few other fun Halloween snacks.
Throwback to previous years:
- Year 1 – Candy Corn Popcorn Treats that are perfect for a party.
- Year 2 – Layered Candy Corn Sugar Cookies—one of my favorite candy corn look-alikes.
- Year 3 – Mini Mummy Pizzas, an easy dinner before trick-or-treating.
This year I returned to candy-corn-shaped treats and made Chocolate Dipped Candy Corn Rice Krispie Treats. Full disclosure: I don’t actually like real candy corn, but I love the triangular look and colors for festive treats!
These are incredibly simple: make your favorite Rice Krispie treat base (I use extra marshmallows and a splash of vanilla), tint the marshmallow mixture orange, press into a pan, cut into triangles, then dip the wide end in melted semi-sweet chocolate and the tip in melted white chocolate. The contrast of chewy cereal treats and smooth chocolate is irresistible.
I shared a batch with neighbors who adore Halloween and they were thrilled—even in August! These treats are great for parties, school events, or neighborhood handouts. They’re kid-friendly, easy to make, and store well for a few days.
Chocolate Dipped Candy Corn Rice Krispie Treats
Ingredients
- 4 Tbsp (57 g) butter
- 1 tsp vanilla
- 16 oz (453 g) mini marshmallows
- Orange food coloring (or about 6 drops red and 12 drops yellow liquid food coloring)
- 6 cups (164 g) Rice Krispies Cereal
- 2 cups (340 g) semi-sweet chocolate chips*
- 1 cup (170 g) white chocolate chips*
- 1 ½ tsp coconut oil or shortening, divided (optional)
Instructions
- Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large pot, melt the butter with the vanilla over medium heat.
- Add the mini marshmallows and food coloring. Stir until the marshmallows are completely melted and the color is even. Remove from heat.
- Add the Rice Krispies cereal and fold gently until evenly coated. Press the mixture into the prepared pan and flatten evenly. Allow to cool completely.
- Remove the slab from the pan. Cut in half lengthwise, then cut in a zig-zag pattern to form triangles.
- Place 1 cup (half the bag) of semi-sweet chocolate chips in a bowl with ½ tsp coconut oil or shortening (optional). Microwave in 15-second bursts, stirring between, until smooth.
- Dip the wide end of each triangle about one-third of the way up into the melted semi-sweet chocolate. Scrape off excess and set on trays lined with parchment or silicone mats. Reheat chocolate as needed to keep it melted.
- Melt the white chocolate chips with ½ tsp coconut oil or shortening (optional) in the microwave in 15-second bursts, stirring until smooth. Dip the tip (top third) of each triangle in the white chocolate, scrape off excess, and return to the tray.
- Freeze the “candy corn” triangles for 10–15 minutes until the chocolate is set. Store in an airtight container up to 3 days. Enjoy!
Notes
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and share your photos on social channels if you like the recipe.