Candy Corn Rice Crispy Treats with Brown Butter
These candy corn rice crispy treats with brown butter are the perfect combination of salty and sweet! I guarantee these will be a hit kids and adults alike.
Ah, the candy corn debate. I feel like most people are either all in on candy corn and can’t wait to pick up a bag as soon as it hits stores OR you think it’s overly sweet and waxy. I was never really team candy corn until my mom put out a bowl mixed with salted peanuts while watching football. I couldn’t believe how much I ate! I always felt it was extremely sweet and hard to eat but with the salted nuts it was hard to pass up. The flavor combination reminds me of a Payday candy bar and since that’s my husband’s favorite candy, I decided to create a dessert from those flavors.
So, the candy corn rice crispy treats were born!
This recipe is very simple and comes together pretty fast. Here are the ingredients that I used:
- Butter: I used 1 stick of unsalted butter and browned it before adding the caramel chips. Browing the butter is a MUST. It definitely makes all the difference in the flavor.
- Kraft Caramels: I used the unwrapped caramel bits just to make it quicker but either variation will work.
- Marshmallows: Of course, you can’t have rice crispy treats without the marshmallows. I used the mini marshmallows in this recipe.
- Rice Crispy Cereal: Any brand of this puffed rice cereal will work!
- Candy Corn
- Unsalted Peanuts: I like to use unsalted peanuts, so I can control the amount of salt in the recipe.
- Flaked Sea Salt
Creating candy corn rice crispy treats
- Step 1: Brown 1/2 cup of unsalted butter in a skillet. * Read below on how to brown butter
- Step 2: Add unwrapped caramels to the skillet of warm butter and stir until melted.
- Step 3: Stir in mini marshmallows until all three ingredients are combined and fully melted.
- Step 4: In a bowl, add the rice crispy cereal and pour the brown butter caramel mixture on top. Mix this together until combined. Make sure to work quickly so the caramel and marshmallow doesn’t harden up.
- Step 5: Press the caramel rice crispy mixture into a buttered 9×13 and top with candy corn, peanuts, and a little flaked sea salt.
How to make brown butter
I was intimidated by brown butter before I tried it for the first time. To my surprise, it was so easy! Start with a skillet on medium heat and toss the butter into the pan to start melting. Once the butter has melted, it will start to foam and bubble up slightly. This is the browning process. Stir the butter slowly while it foams up and cook for 2-3 minutes. Keep a close eye on the pan until you start to smell the nuttiness and see little brown solid bits form in the bottom of the pan. The brown bits are what give this butter it’s delicious flavor! If the bits turn to black, throw the butter out, rinse the pan, and start again.
This fall treat is sure to be a hit at your next tailgate or Halloween party!
Before you go, if you make these candy corn rice crispy treats, leave a comment and/or rating down below. I’d love to know what you think!
Candy Corn Rice Crispy Treats with Brown Butter
Ingredients
- 1/2 cup unsalted butter plus a 1TB for buttering pan
- 11 oz caramel bits or cubes
- 10 oz mini marshmallows
- 6 cups puffed rice ceral
- 1 cup candy corn
- 1/3 cup unsalted peanuts
- flaked sea salt for topping
Instructions
- Butter a 9×13 sheet pan and set aside.
- Start by browning the butter. In a deep pot set on medium heat, add the butter and allow it to melt and turn golden brown. About 2-3 minutes. Stir the butter constantly until the butter smells toasted.
- Once the butter is ready, turn the heat down to low and add in the caramel bits. Stir the caramel until melted.
- Add marshmallows into the pot and mix with the brown butter caramel until everything is melted together.
- In a large mixing bowl, add the puffed rice cereal and pour the marshmallow mixture over top. Toss this gently and mix well.
- Working quickly, evenly press the rice crispy mixture into the buttered pan. This will be sticky so using a rubber spatula helps.
- Top the warm rice crispies with candy corn and peanuts and press the toppings down gently. Sprinkle with a touch of sea salt to finish it off!
- For serving, wait about 30 minutes before cutting so everything holds together. For larger rice crispies, cut into 12 squares or for a more manageable sized treat divide the 12 into 24 squares.
