In a large pot, melt the butter over low heat. Add marshmallows and stir constantly until fully melted. Stir in vanilla extract.
Add Rice Krispies cereal and mix until well coated.
Shape the circles:
Spray two 9-inch pie pans with nonstick spray. Divide the mixture between the two pans and press flat with oiled hands or the bottom of a measuring cup.
Chill in the fridge for 30 minutes to 1 hour to firm up.
Melt the candy melts:
In separate bowls, melt the yellow and orange candy melts in the microwave in 30-second intervals, stirring in between until smooth.
If the melted candy is too thick, stir in 1 tsp of vegetable oil until smooth.
Cut and dip:
Turn the Rice Krispie circles out of the pans and place on parchment paper. Cut each circle into 6 wedges, like slicing a cake.
Dip the pointed ends into yellow melts, scrape off excess, then dip the wide ends into orange melts. Let set on parchment.
Let set and serve:
Allow the candy coating to harden for about 10 minutes. Serve and enjoy!
Notes
Tips & Tricks
Storage: Keep your candy corn Rice Krispie treats in an airtight container at room temperature for 3–4 days. Read more on Proper Storage for Rice Krispie Treats
Customize the colors: Want to mix it up? Try white and purple for a spooky Halloween twist.
Adjust the melts: If the candy melts are already smooth, skip the oil. Only add oil if they’re thick after melting.
Make it kid-friendly: Let kids help with the dipping step (just make sure the candy melts aren’t too hot!)