Line an 8x8-inch pan with parchment paper. Set aside.
In a large pot set over low heat, melt the butter.
2 tablespoons salted butter
Add in the marshmallows and allow them to melt completely, stirring constantly so they don’t burn.
2½ cups mini marshmallows
Remove from the heat and stir in the vanilla and cereal.
1 teaspoon pure vanilla extract, 4 cups Rice Krispies cereal
Transfer the rice krispie mix to the prepared pan and spread it into an even layer. Top with candy corn and sprinkles.
1 cup candy corn, Halloween sprinkles
Place another sheet of parchment paper on top and press down firmly to pack the rice krispies-- be careful, they will be hot!
Set the rice krispies aside at room temperature to cool completely, about 1 hour. Slice and enjoy!
Notes
If you're one of those people who hate candy corn, that's okay! This recipe will still be cute and Halloween-themed with just the Halloween sprinkles. You could also replace the candy corn entirely with Halloween M&Ms!
I'd avoid putting these treats in the fridge. They'll get pretty hard and lose their desired consistency.
Salted butter adds a very light salty taste that balances out all of the sweetness perfectly. However, if you're going for more of a low-sodium take, you can use unsalted butter instead.
Nutritional information does not include optional ingredients
Storage: Store Halloween rice krispie treats in an airtight container at room temperature for up to 5 days.