Candy Corn Creme Rice Krispie Treats

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

Need a quick last minute treat for Halloween?  Try these Candy Corn Creme Rice Krispie Treats.  They are made with Hershey’s Candy Corn bars.  I am not usually into white chocolate, but these are different.  They really do taste like candy corn and they are creamy.  I stole a few from the candy stash to make these treats.

Rice Krispie Treats are so easy to make and you can add pretty much anything you want to them to change up the flavors.  They are one of my favorite go-to treats to make for parties.  I made these for our neighborhood Halloween party last weekend.

I topped them off with a super easy marshmallow fluff frosting and some cute candy corn colored sprinkles I found in the Target $1 bins.  You can also add some candy corn or Candy Corn M&M’s to the top for decoration.

Now I need to make some more for our Halloween night festivities with our neighbors and friends.  Thank goodness I bought two bags of the Hershey’s Candy Corn creme bars.

Candy Corn Creme Rice Krispie Treats

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: no bake dessert snack Herhsey’s Candy Corn Creme bar rice krispies marshmallows Halloween bars rice krispie treats American fall

Ingredients (24 squares)

For the treats

  • 4 tablespoons butter
  • 1 cup chopped Hershey’s Candy Corn Creme bars (about 12 mini bars)
  • 4 cups mini marshmallows
  • 5 cups crispy rice cereal

For the frosting

  • 1/2 cup butter, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff

Optional toppings

  • candy corn colored sprinkles
  • candy corn
  • White Chocolate Candy Corn M&Ms


For the treats

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add the cereal and the chopped candy. Mix until all is well incorporated.

Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place in fridge to cool and set.

For the frosting

In a stand mixer, cream together the butter and the powdered sugar.

Then add the marshmallow fluff and mix on medium until light and fluffy, scraping down the sides of the bowl as needed.

Add the vanilla and mix until well blended.

Spread over the cooled treats and place back into the fridge to set.

Once the frosting is set, cut the treats into squares and serve.

Optional toppings

If you want to add sprinkles, candy corn, or M&Ms, do so before you place the frosted treats back in the fridge.


I used Wilton’s clear vanilla extract to keep the frosting as white as possible, but this is not necessary.

These treats do not need to stay refrigerated, but I keep mine in the fridge if I am making them ahead of time.

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