Halloween Rice Krispie Treats
Make Halloween Rice Krispie Treats with leftover Halloween candy! Gooey, sweet krispie treats loaded with candy corn, M&M's, sprinkles, and a white chocolate drizzle with spooky edible eyeballs. A classic treat decorated up for the holiday!
Servings 15
Ingredients
- 1/2 cup (1 stick) butter
- 8 cups mini marshmallows
- 1½ teaspoons vanilla extract
- 8 cups Rice Krispies cereal
- 1/2 cup Halloween M&M's
- 1/2 cup candy corn
- 2 tablespoons Halloween sprinkles
Decorations
- 1/2 cup Halloween M&M's
- 1/2 cup candy corn
- 2 blocks white almond bark (*see notes)
- 1 tablespoon Halloween sprinkles
- edible candy eyeballs
Instructions
- In a large pot, over low heat, melt the butter. Once melted, add in the mini marshmallows and continue cooking and stirring until the marshmallows are completely melted and smooth.1/2 cup (1 stick) butter, 8 cups mini marshmallows
- Next, stir in the vanilla extract and mix until it's combined well.1½ teaspoons vanilla extract
- Turn off the heat and stir in the Rice Krispie cereal until combined well and all the cereal is coated.8 cups Rice Krispies cereal
- Let the rice krispie treat mixture sit and cool for 2-3 minutes before adding in the candy.
- Stir in 1/2 cup of m&m's, 1/2 cup of candy corn, and 2 tablespoons of the sprinkles. Stir gently to combine.1/2 cup Halloween M&M's, 1/2 cup candy corn, 2 tablespoons Halloween sprinkles
- Press the Rice Krispie mixture into the prepared pan. Be careful not to heavily press or smash the Rice Krispie treats into the pan or else they will tough and dry.
- Press the garnish/decorating candy over top. You may have to gently press the candy into the bars to get them to stay.1/2 cup Halloween M&M's, 1/2 cup candy corn
- Melt the almond bark or melting wafers in the microwave according to the package directions. Place the melted chocolate into a sandwich Ziploc bag and snip the bottom corner off. Drizzle the melted chocolate over top the bars and immediately add the sprinkles and press the candy eyeballs into the chocolate lines.2 blocks white almond bark, 1 tablespoon Halloween sprinkles, edible candy eyeballs
- Allow the krispie treat bars to sit at room temperature for about 15-20 minutes for the chocolate drizzle to set.
- Cut into squares and serve!
Notes
Almond Bark : Use 2-3 squares of vanilla almond bark for the chocolate drizzle OR about 1/2 cup white melting wafers (Ghiradelli brand) or 1/2 cup white candy melts. Any of those options will work just fine. You can use white chocolate chips in a pinch, however, I suggest adding about 2 teaspoons of coconut oil or shortening to help it melt smoother and not seize up in the microwave.
Tip : To make pressing the gooey and sticky Rice Krispie treat mixture into the pan easier, spray a piece of parchment paper or wax paper with nonstick cooking spray (only one side of it) and then use it to lightly press the mixture into the pan. The side that has the spray on it should be touching the krispie treat. Keep your hands on the clean side. You can also use the underside of the butter wrapper to press the treats into the pan.
Low & Slow : Leave the heat on low when melting the butter and marshmallows. Low and slow is the key to the best Rice Krispies. Be sure to stir it frequently to avoid the marshmallows from burning and to keep them smooth.
Don't Press Hard : When pressing the treats into the pan it's so important to press them very gently and lightly. You never want to firmly press and compact them into the pan. Pressing too hard or firmly can result in chewier, denser, and drier rice krispie treats.