Peanut Butter Candy Corn Krispie Treats

Chewy Peanut Butter Krispie treats topped with Candy Corn, Peanuts, and Reese’s Pieces. If you love Payday candy bars, this ooey gooey treat will remind you of that classic flavor.

If I’m known for one thing on this website, it’ll be my devotion to creating the perfect Rice Krispie Treats Recipe. Today’s recipe was originally published in October 2013. I updated the recipe notes and added new images in October 2025.

Aimee’s Recipe Notes

Taste & Texture: Taste like a PayDay candy bar, chewy krispie treat and topped with that peanut butter nougat flavor too.

Freshness Tip: Make sure to use fresh cereal and marshmallows and keep the heat on low when adding the marshmallows to the butter.

Storing: Store your Peanut Butter Candy Corn Treats at room temperature in a tightly sealed container. They’ll keep about 5 days, tasting fresh and chewy!

Top Tip: Do NOT press too too hard when spreading the treat mixture in the pan! The harder you press, the harder the bars will be.

Rice Krispie Ingredient Notes

These easy rice krispie treats can be made with many pantry staples. Scroll down to the recipe card for complete list of ingredients with measurements.

• Rice Krispies cereal – Use puffed rice cereal or substitute other cereals like rice chex or cheerios to mix things up.
• Mini Marshmallows – You’ll add all but 1 cup of the mini marshmallows to the pot to melt. The remaining cup gets folded into the krispie treats for an extra gooey surprise. Homemade marshmallows are delicious too!
• Peanuts and peanut butter – Dry roasted peanuts are my preference for the topping! For the peanut butter, any creamy variety will work, though sweetened kinds will of course make your rice krispie treats sweeter than if you use natural unsweetened types.
• Candy topping – I used both candy corn and reese’s pieces on top of these treats!

How to Make Payday Rice Krispie Treats

Make the peanut butter rice krispie treat base.

• Add all but 1 cup of the marshmallows and stir constantly over low heat until the marshmallows are totally melted. Remove the marshmallow mixture from heat and quickly stir in the peanut butter. Add cereal and stir until combined. Fold in remaining mini marshmallows.
• Pour the peanut butter rice krispie mixture into a baking dish lined with parchment paper. Using the butter wrapper (or lightly buttered fingers), gently press the krispies into the pan.

Add the toppings.

• Top the treats with melted peanut butter morsels.
• Sprinkle with candy, peanuts and candy corn, pressing lightly to make sure they stick to the peanut butter. Cover the pan with foil and let the krispie treats set at room temperature for about 30 minutes.

Delicious Fall Desserts

• Love fall baking? Don’t forget to try my favorite Pumpkin Cupcakes or these soft and chewy Pumpkin Oatmeal Cookies!
• These candy corn cupcakes have the look of candy corn, but a delicious buttery taste (for those who don’t like the candy).
• Whip up a batch of these easy pecan pie blondies for a chewy holiday treat.
• Got zucchini in the garden? Try my delicoius, moist zucchini cake bars topped with cinnamon frosting.

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Peanut Butter Candy Corn Krispie Treats Recipe

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By: Aimee

Chewy Peanut Butter Krispie treats topped with Candy Corn, Peanuts, and Reese's Pieces. This adaption of everyone's favorite childhood treat is here just in time for Halloween!

Prep Time: 45 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 50 minutes minutes

Servings: 16 large bars

Ingredients 

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For the krispie treats:

• ▢ ¼ cup unsalted butter
• ▢ 1 bag mini marshmallows, divided 16 ounce
• ▢ ½ cup creamy peanut butter
• ▢ 5 cups crispy rice cereal

For the topping:

• ▢ 1 bag peanut butter morsels, melted 10 ounce
• ▢ ½ cup Reese’s Pieces
• ▢ ½ cup dry roasted peanuts salted
• ▢ ½ cup candy corn

Instructions 

• Line a 9inch square baking dish with parchment paper and set aside.
• In a large pot, melt butter over medium heat. Add all but 1 cup of mini marshmallows and turn to low heat, stirring constantly until marshmallows are completely melted. Remove from heat and add peanut butter, stirring quickly. Add cereal and stir until combined. Fold in remaining 1 cup mini marshmallows.
• Pour krispie treats into baking dish. Using the butter wrapper (or lightly buttered fingers), gently press the krispies into the pan. DO NOT OVER PRESS, this will lead to dry treats.
• Top the treats with the melted peanut butter morsels. Sprinkle with candy, peanuts and candy corn. Press those into the melted peanut butter. Cover with foil. Allow to set, about 30 minutes.
• Remove from pan, remove parchment paper, and cut into squares.

Notes

• There are a few common mistakes that can lead to hard, tough Rice Krispie Treats. Make sure to use fresh cereal and marshmallows and keep the heat on low when adding the marshmallows to the butter.Most importantly, do NOT press too too hard when spreading the treat mixture in the pan! The harder you press, the harder the bars will be.
• Store Krispie treats in airtight container for up to 5 days.
• See blog post for more recipe tips and tricks and step by step photos!
• Be sure to grab a copy of my cookbook. I have an entire section just for krispie treats!

Nutrition

Serving: 1bar, Calories: 193kcal, Carbohydrates: 20g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 10mg, Sodium: 103mg, Fiber: 1g, Sugar: 11g

Course: Rice Krispie Treats

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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Peanut Butter Candy Corn Rice Krispies take two of my favorite foods–Payday bars and Rice Krispie Treats–and combine them in one unbelievable dessert bar.