Halloween Rice Krispie Treats Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 10 oz package of fresh mini marshmallows
- 3 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Orange gel food coloring
- 1/4 cup semi-sweet chocolate chips (melted for drizzling)
- 24 edible candy eyes
- 2 tbsp Halloween-themed sprinkles (black, orange, and purple)
Instructions
- Grease a 9×9 inch square baking pan with butter or line it with parchment paper, leaving a little overhang on the sides. This ensures that you can easily lift the treats out of the pan once they have set.
- In a large saucepan, melt the butter over low heat. Once the butter is melted, add the mini marshmallows. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Be careful not to overcook the marshmallows, as this can make the treats hard.
- Remove the saucepan from the heat. Stir in the vanilla extract and a few drops of orange gel food coloring. Mix well until the color is vibrant and even. Gel coloring works best here as it provides a deep color without thinning the marshmallow mixture.
- Add the Rice Krispies cereal to the marshmallow mixture. Using a buttered spatula, gently fold the cereal into the mixture until every piece is thoroughly coated in orange marshmallow goodness.
- Transfer the mixture into your prepared pan. Using a piece of waxed paper or a buttered spatula, press the mixture down gently. Do not pack it too tightly, or the treats will be too firm. Let them cool at room temperature for about 10 minutes.
- Melt the chocolate chips in the microwave in 30-second intervals until smooth. Drizzle the chocolate over the treats in a web-like pattern. Quickly add the candy eyes and Halloween sprinkles so they stick to the wet chocolate. Allow the chocolate to set completely before slicing into 12 bars.