Description
These Halloween Rice Krispies Treats are a festive and fun twist on the classic treat, featuring bright green marshmallow-coated cereal, chocolate-dipped ends, and spooky decorations like candy eyeballs and mini peanut butter cup ‘neck bolts’. Perfect for Halloween parties or a fun seasonal snack, they combine the classic chewy texture of Rice Krispies treats with playful chocolate and candy accents.
Ingredients
Units
Scale
Main Ingredients
- 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
Decorations
- 8 ounces semisweet chocolate chips
- 1/4 cup chocolate sprinkles
- 20 candy eyeballs
- 20 Reese’s Minis Unwrapped (mini peanut butter cups)
- Black writing gel
- Red writing gel (optional)
Other
- Nonstick baking spray (for preparing pan)
Instructions
- Prepare the pan: Spray the bottom and sides of a 13 x 9-inch pan with nonstick baking spray to prevent sticking and make removal easier.
- Melt the butter: In a large pot, melt 4 tablespoons of unsalted butter over medium-low heat until fully melted but not browned.
- Add marshmallows and coloring: Stir in 10 ounces of mini marshmallows, a pinch of kosher salt, and green food coloring until fully combined and the marshmallow mixture is smooth and bright green. Add additional food coloring if needed to achieve vibrant color.
- Combine with cereal: Remove the pot from heat. Add 5 cups of Rice Krispies cereal to the marshmallow mixture and stir well until the cereal is fully coated.
- Press into pan and cool: Transfer the mixture to the prepared pan and press firmly and evenly using a piece of parchment paper or greased hands. Let the pan sit at room temperature for 15 minutes to set.
- Cut treats: Turn the set mixture onto a cutting board. Cut the rectangle in half lengthwise and then cut each half into 5 pieces crosswise, yielding 10 treats.
- Melt chocolate: Place 8 ounces of semisweet chocolate chips in a microwave-safe glass measuring cup or bowl. Microwave in 30 second intervals, stirring between each, until smooth and melted.
- Dip and decorate: Dip one end of each treat into the melted chocolate and place on parchment paper. Immediately sprinkle with ¼ cup chocolate sprinkles while the chocolate is wet.
- Attach candy eyeballs and neck bolts: Use the remaining melted chocolate as glue to attach 20 candy eyeballs and 20 Reese’s Minis (mini peanut butter cups) as ‘neck bolts’ for a spooky effect.
- Add final decorations: Use black writing gel to draw mouths and stitches on the treats. Optionally, use red writing gel to add a touch of “blood” for extra Halloween creepiness.
Notes
- Use parchment paper or lightly buttered hands to press the mixture into the pan for easy removal.
- Adjust green food coloring gradually for preferred color intensity.
- Microwave chocolate carefully in intervals to avoid overheating and burning.
- These treats are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Red writing gel is optional to make the treats more festive and spooky.
Nutrition
- Serving Size: 1 treat (approximately)
- Calories: 240
- Sugar: 18g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
