Halloween Rice Krispie Treats
These Halloween Rice Krispie Treats are so much fun to make with kids over the spooky season and the easiest no-bake bake.
Ingredients
- 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
Instructions
- 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.