It’s Halloween and these Halloween Rice Krispie Treats are what everyone needs in their lives. Simple to make, and so much fun to create with kids during spooky season, these are the best dessert for those with little experience. I honestly can’t get enough of these no-bake sticky, gooey, dreamy Halloween Rice Krispie Treats! They are light enough for a snack and have the most perfect crunch to them. These are super versatile and can either be cut into squares, rectangles or circles. I’ve also included additions and variations (see below) for those who want to jazz up their bars. Happy Halloween!
Why I love these Halloween Rice Krispie Treats:
- A super simple no-bake “bake”
- Only 3 key ingredients
- Great to make with kids
- Small enough for Trick or Treating
- Gooey, crunchy and delicious
What you’ll need:
This recipe is so simple to make, and is a firm favourite with kids in the kitchen because it only uses 3 key ingredients! Here’s what you’ll need:
- buy priligy in singapore Kellogg’s Rice Krispies. A classic in the cereal game, these really are so easy to find in the supermarket. If you’re looking for a healthier alternative, Rude Health do a Puffed Brown Rice cereal and Dove’s Farm sell Organic Wholegrain Cocoa Rice Pops which would be great for a chocolate flavoured alternative.
- http://frescohealth.com/cauliflower-pizza-crust/embed/ Epic Snax Giant Toastin’ Marshmallows. The best in the game when it comes to marshmallows, Epic Snax’s Giant Toastin’ Marshmallows are perfect for melting and create a delicious chewy treat.
- Unsalted butter. You’ll only need a little bit, so if you prefer to swap this in for a salted version to balance out the sweetness by all means feel free to!
3 tips for making these Halloween Rice Krispie Treats:
While not essential, these tips will mean making these is a breeze:
- Use a non-stick loose-bottomed square baking tin. An easy-release option for these Halloween Rice Krispie Treats, since you don’t have to line a tin with baking parchment. Instead, choose a non-stick tin with a loose-bottom to slide your bars out with ease.
- Wear latex gloves when handling the marshmallows. Marhsmallows are STICKY when melted down, so if you have some latex gloves to spare, pop these on to keep your hands mess-free!
- Work quickly when mixing in your rice krispies. The mixture will firm up quickly, so mix thoroughly, place in the tin and level out the top quickly.
Try something a little different and add some additional flavours to your Halloween Rice Krispie Treats:
1. White chocolate chips. Measure 100g out with your rice krispies and mix in once your marshmallows have melted.
2. Use a different kind of chocolate for the drizzle. Prefer milk or dark chocolate? Switch this into the recipe instead, or use Deco Melts in fun colours for a bright pop.
3. Add Halloween sprinkles. Another way to jazz up these Halloween Rice Krispie Treats is by adding a handful of Halloween-inspired sprinkles after drizzling with chocolate. I love Sweetapolita!
See how I made these over on Instagram!
Halloween Rice Krispie Treats
- 45 g unsalted butter
- Pinch fine sea salt
- 300 g Epic Snax Giant Toastin' Marshmallows
- 180 g Kellogg's Rice Krispies
- 100 g white chocolate melted
- Edible eye for decoration
- Melt the butter in a large, light-coloured saucepan over a low heat.
- Sprinkle in a few pinches of fine sea salt and stir to dissolve.
- Dump your marshmallows in and cook gently. Stir constantly, until they’ve all melted and are completely blended, with no lumps.
- Take the pan off the heat and mix in your spelt and brown rice puffs immediately, making sure they’re all coated and glossy.
- Wearing latex gloves, or coating your hands in a little melted butter to avoid your hands getting really sticky, press the mixture into a 9 x 9-inch square tin.
- Leave to set, then cut into 12 crunchy squares.
- Melt your chocolate in a glass bowl set over a saucepan of simmering water. Be careful to ensure the water doesn't touch the bottom of the bowl or you may end up with a grainy, hard chocolate instead.
- Fill a piping bag with the melted white chocolate and snip off the end, then pipe lines across your cut bars to create mummy-like bandages.
- Add two edible eyes to each bar and leave to set completely before serving.
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