Salty Sweet Candy Corn Pretzel Krispie Treats

Whenever I need a quick kid treat, rice krispie bars are my go-to. They’re easy and fast, and completely adaptable to the seasons. Today I needed two dozen individually-packaged treats for a bake sale, so out came the big box of Rice Krispies.

I dressed these up a little with the salty/sweet pretzel-and-candy-corn combo. And, of course, I took the extra four minutes to brown the butter first — which makes for a much deeper, yummier flavor.

The best part? These were done (and the mess cleaned) in 20 minutes! Yippppppeeeeeeeee!

Note: This recipe calls for 3 cups more cereal than the standard rice krispie treat recipe. I like mine to be thick and sturdy (not thin and wimpy), so be ready for these to go right to the top of the pan.

Salty Sweet Candy Corn Pretzel Krispie Treats

Salty Sweet Candy Corn Pretzel Krispie Treats


1 cup unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

2 10-ounce. bags marshmallows

9 cups crispy rice cereal

3/4 cup chopped candy corns, plus extra for sprinkling on top

3/4 cup chopped pretzels, plus extra for sprinkling on top


Line a 9x13-inch pan with foil, leaving a 2-inch overhang on the sides. (This will make it easier to remove from pan and cut.) Spray the foil with nonstick cooking spray.

Melt the butter in a large stock pot set over medium-low heat. Cook until golden brown and aromatic, swirling the pan occasionally. (Watch carefully, it can go from brown to burned quickly.) Once the butter is browned, stir in the vanilla and salt. Add all of the marshmallows and stir the mixture constantly until the marshmallows are completely melted.

Remove from heat and add the cereal, using a rubber spatula or wooden spoon to coat the cereal evenly with the marshmallow mixture. Quickly stir in candy corns and pretzels. Spread the mixture in an even layer in the prepared baking pan; press additional chopped candy corns and pretzels into tops. Let cool for 30 minutes before slicing.

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