Halloween Rice Krispie Treats Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 6 cups crispy rice cereal
- 10 ounces (1 bag) marshmallows
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Gel food coloring (orange, green, or purple)
- 2 tablespoons Halloween-themed sprinkles
- 24 edible candy eyeballs
- Cooking spray (for greasing)
Instructions
- Grease a 9×13 inch baking pan with butter or non-stick cooking spray. You can also line the pan with parchment paper, leaving a slight overhang on the sides to make it easier to lift the treats out later.
- In a large pot or saucepan, melt the 4 tablespoons of butter over low heat. Be careful not to let the butter brown; you just want it completely liquid and smooth.
- Add the marshmallows to the pot with the melted butter. Stir constantly with a heat-resistant spatula until the marshmallows are completely melted and the mixture is smooth. Remove the pot from the heat immediately.
- Stir in the vanilla extract and a few drops of your chosen gel food coloring. Continue adding coloring until you reach your desired shade of Halloween orange, green, or purple. Ensure the color is evenly distributed throughout the marshmallow mixture.
- Gently fold in the 6 cups of crispy rice cereal. Stir until every piece of cereal is thoroughly coated with the colored marshmallow mixture. Work quickly before the marshmallows begin to set.
- Transfer the mixture to your prepared baking pan. Use a greased spatula or a piece of waxed paper to press the mixture down evenly. Do not press too firmly, as this will result in hard, dense treats. A light touch keeps them light and chewy.
- While the treats are still slightly warm and sticky, press the candy eyeballs and Halloween sprinkles into the top. Let the treats cool completely at room temperature for at least 30 minutes. Once set, cut them into 12 even squares or rectangles.