Description
These festive Halloween Rice Krispies Treats are a fun and spooky twist on the classic marshmallow cereal treat. Featuring bright green marshmallow coating, chocolate-dipped ends, candy eyeballs, and Reese’s Minis as neck bolts, these treats are decorated with black and red writing gels to create mouth and stitch details, perfect for a Halloween party or seasonal celebration.
Ingredients
Scale
Main Ingredients
- Nonstick baking spray
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows (5-1/2 cups)
- Pinch kosher salt
- Green food coloring (enough to make mixture bright green)
- 5 cups Rice Krispies cereal
- 8 ounces semisweet chocolate chips
- ¼ cup chocolate sprinkles
- 20 candy eyeballs
- 20 Reese’s Minis Unwrapped
- Black writing gel
- Red writing gel (optional)
Instructions
- Prepare Pan and Melt Butter: Spray the bottom and sides of a 13 x 9-inch pan with nonstick baking spray. In a large pot over medium-low heat, melt 4 tablespoons of unsalted butter until completely liquid.
- Create Green Marshmallow Mixture: Add 10 ounces of mini marshmallows and a pinch of kosher salt to the melted butter. Stir continuously until the marshmallows are fully melted and combined. Add green food coloring sufficient to achieve a bright green color, stirring well. Adjust with more food coloring if needed to reach desired brightness.
- Combine Cereal and Marshmallow Mixture: Remove the pot from heat and immediately add 5 cups of Rice Krispies cereal. Stir until every piece is fully coated with the green marshmallow mixture.
- Press Mixture into Pan and Cool: Transfer the coated cereal mixture to the prepared pan. Using either greased hands or a piece of parchment paper, press the mixture evenly against the bottom of the pan. Allow it to stand at room temperature for about 15 minutes to set.
- Cut the Treats: Turn the set mixture out onto a cutting board. Cut the large rectangle in half lengthwise, then cut each half into 5 equal pieces crosswise, yielding 10 treats.
- Melt Chocolate: Place 8 ounces of semisweet chocolate chips in a microwave-safe glass measuring cup or bowl large enough to dip the treats. Microwave on 30-second intervals, stirring after each until the chocolate is melted and smooth.
- Dip and Decorate Treats: Dip one end of each Rice Krispies treat into the melted chocolate, then place onto parchment paper. Immediately sprinkle the chocolate end with ¼ cup chocolate sprinkles. Use the remaining melted chocolate to attach 20 candy eyeballs and 20 Reese’s Minis as neck bolts on each treat.
- Add Facial Details: Use black writing gel to draw mouths and stitches on each treat. Optionally, use red writing gel to add a touch of “blood” for a spooky effect.
Notes
- For easy pressing, lightly grease your hands or use parchment paper to avoid sticking.
- Adjust the green food coloring to your preferred intensity for more vibrant treats.
- If you want a less sweet option, reduce the amount of candy eyes and Reese’s Minis or substitute with less sugary decorations.
- Make sure chocolate is not overheated in the microwave to avoid burning.
- Use caution when handling hot melted chocolate and the pot on the stove.
- These treats are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 treat (approximately 1/10th of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
