Fun and Festive Halloween Rice Krispie Treats (Print version)
Soft and chewy Halloween Rice Krispie Treats decorated as Frankenstein, ghosts, and pumpkins with candy melts and candy eyes. A fun party project.
# Ingredients:
For the base
01 -
4 tablespoons unsalted butter
02 -
10 oz (283 g) mini marshmallows
03 -
1/4 teaspoon fine sea salt
04 -
1 teaspoon pure vanilla extract
05 -
6 cups crispy rice cereal
For decorating
06 -
1 cup green candy melts
07 -
1 cup white candy melts
08 -
1/2 cup orange candy melts
09 -
2-3 teaspoons coconut oil or vegetable shortening
10 -
40-50 candy eyeballs
11 -
1/4 cup mini semisweet chocolate chips
12 -
2 tablespoons black decorating icing
# Instructions:
01 -
Warm the butter in a large pot over medium-low heat until melted. Add the mini marshmallows and stir constantly until just melted and smooth. Do not let the mixture bubble or brown.
02 -
Remove the pot from the heat. Stir in the vanilla extract and the crispy rice cereal. Fold gently with a spatula until the cereal is evenly coated.
03 -
Transfer the mixture to a buttered 9x13-inch pan lined with parchment paper. Press down very gently with buttered hands or a spatula. Cool at room temperature for at least 30 minutes.
04 -
Lift the slab out of the pan using the parchment overhang. Cut into rectangles with a sharp knife, wiping the blade clean between cuts.
05 -
Place each candy melt color in a shallow microwave-safe bowl. Microwave at 50 percent power in 30-second bursts, stirring between each, until smooth and pourable. Stir in a tiny amount of coconut oil if the coating is too thick.
06 -
Dip one end of each bar into the melted candy coating and place on parchment paper. While the coating is still wet, press on candy eyes, pipe black icing mouths, or drizzle melted chocolate for hair and stitches. Let set at room temperature until firm.
# Good to know:
01 -
Best decorated the same day for the glossiest candy coating.
02 -
Store in an airtight container at room temperature up to 3 days.