Halloween is a good time to make some simple treats for parties or school events. Rice Krispie treats are easy to shape and color for the season. Here are 15 versions that many people have found reliable and popular with kids. They use basic ingredients you can find at most stores. Each one includes steps that keep the process straightforward.
Helpful Tips Before You Start
These tips will help your Rice Krispie treats hold their shapes and colors for Halloween.
Melt Marshmallows Over Low Heat
Stir constantly on low heat to avoid hard spots in the base. This keeps the treats soft and easy to mold.
Add Gel Coloring Early
Stir gel food coloring into the melted marshmallows before adding cereal. It creates even Halloween shades without making the mix sticky.
Press the Mixture Firmly
Use a buttered spatula or wax paper to pack it evenly into the pan. Firm pressure helps the treats keep clean edges when cut into shapes.
Let Them Cool Before Cutting
Allow the slab to set at room temperature for at least 30 minutes. This prevents tearing when you use cookie cutters for ghosts or pumpkins.
Ghostly White Chocolate Rice Krispie Treat Pops
These pops turn classic Rice Krispie treats into a simple Halloween snack. The white chocolate coating gives them a pale, ghostly look while the sticks make them easy to serve at parties or hand out to kids. Each bite stays light and crispy with a sweet outer shell.
They work well for last-minute gatherings or as a make-ahead option you can finish the day before. The flavor stays mild and sweet, with the marshmallow base balancing the white chocolate.
Serves 4 people.
Ingredients
- 3 cups Rice Krispies cereal
- 10 ounces mini marshmallows
- 3 tablespoons unsalted butter
- 12 ounces white chocolate, chopped
- 4 wooden popsicle sticks
- Black candy melts for faces
Instructions
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and quickly stir in the Rice Krispies cereal until evenly coated.
- Let the mixture cool for 2 minutes, then divide it into 4 equal portions. Shape each portion into a ghost form by hand and insert one popsicle stick into the base of each.
- Place the pops on a parchment-lined baking sheet and let them set for 15 minutes at room temperature.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Dip each pop into the melted white chocolate to coat completely, letting excess drip off.
- Return the coated pops to the baking sheet. Melt the black candy melts and use a toothpick to draw simple ghost faces on each pop. Let the chocolate harden before serving.
Extra Tips
Press the cereal mixture firmly when shaping so the pops hold their form on the sticks. If the white chocolate thickens while dipping, warm it briefly to keep the coating thin and even. Store finished pops in a single layer in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Saucepan, Mixing Bowl, Baking Sheet, Parchment Paper
Pumpkin Spice Swirl Rice Krispie Treat Bars
These bars bring a warm pumpkin spice twist to the classic Rice Krispie treat. The swirl creates a pretty layered look that stands out on a Halloween dessert table without extra fuss. They deliver a soft, chewy texture with just enough spice to feel seasonal.
They work well for small gatherings or as a quick make-ahead snack for kids and adults alike. The flavor stays balanced so the cereal crunch still comes through.
Serves 4 people.
Ingredients
- 3 tablespoons unsalted butter, divided
- 3 cups mini marshmallows, divided
- 1 teaspoon pumpkin pie spice
- 3 cups Rice Krispies cereal, divided
- 4 drops orange food coloring
Instructions
- Line a small loaf pan with parchment paper and lightly grease it with butter.
- In a medium saucepan over low heat, melt 1 1/2 tablespoons butter. Add 1 1/2 cups marshmallows and stir until fully melted.
- Stir in the pumpkin pie spice and orange food coloring until the mixture is smooth and evenly colored.
- Remove from heat and quickly stir in 1 1/2 cups Rice Krispies cereal until coated. Press this mixture into one half of the prepared pan.
- In the same saucepan, melt the remaining 1 1/2 tablespoons butter. Add the remaining 1 1/2 cups marshmallows and stir until melted.
- Remove from heat and stir in the remaining 1 1/2 cups Rice Krispies cereal until coated.
- Press the plain mixture into the other half of the pan, then use a knife to gently swirl the two sections together for a marbled effect.
- Let the bars cool at room temperature for 30 minutes before cutting into squares.
Extra Tips
Press the mixtures firmly but do not overwork them once combined, or the swirl will blur. Store leftovers in an airtight container at room temperature for up to three days to keep them soft. If the bars firm up too much, a quick 5-second microwave warm-up softens them again without melting the swirl. Course: Dessert Cuisine: American Equipment: Medium saucepan, Loaf pan, Parchment paper
Monster Candy Eye Rice Krispie Treat Squares
These Monster Candy Eye Rice Krispie Treat Squares give the classic treat a simple Halloween twist. Bright green color and candy eyes turn ordinary squares into something kids notice right away at parties or after-school snacks. The texture stays chewy with a light crisp from the cereal, and the flavor remains the familiar buttery marshmallow base.
They fit well for quick Halloween prep when you need a no-fuss option that still looks themed. The recipe scales easily for small gatherings and requires only basic pantry items plus the eyes for decoration.
Serves 4 people.
Ingredients
- 3 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1/2 teaspoon green food coloring
- 4 cups Rice Krispies cereal
- 1/4 cup candy eyes
Instructions
- Grease an 8×8 inch baking pan and set it aside.
- In a large saucepan, melt the butter over low heat.
- Add the mini marshmallows and stir continuously until fully melted and smooth.
- Remove the pan from heat and stir in the green food coloring until the marshmallow mixture is evenly tinted.
- Add the Rice Krispies cereal and mix until every piece is coated.
- Press the mixture firmly and evenly into the prepared pan.
- While the treats are still warm, gently press the candy eyes across the surface in a scattered pattern.
- Allow the treats to cool completely at room temperature before cutting into four squares.
Extra Tips
Press the candy eyes into the warm mixture right after spreading so they stick without extra frosting. Cut the cooled block with a sharp knife wiped between slices to keep edges clean. Store leftovers in an airtight container at room temperature for up to three days to maintain chewiness. Course: Dessert Cuisine: American Equipment: Large saucepan, 8×8 inch baking pan, Spatula
Candy Corn Layered Rice Krispie Treat Bites
These bites stack three colored layers to match the look of classic candy corn. They work well for Halloween parties or school treats because they stay neat when cut and travel easily.
The chewy marshmallow base holds the colors in clean bands while the candy corn on top adds extra sweetness and crunch. Kids spot them right away on a dessert table.
Serves 4 people.
Ingredients
- 3 tablespoons unsalted butter, divided
- 4 cups mini marshmallows, divided
- 6 cups Rice Krispies cereal, divided
- Yellow food coloring
- Orange food coloring
- ½ cup candy corn, for topping
Instructions
- Line a 9×5 loaf pan with parchment paper so the layers lift out cleanly later.
- Make the yellow layer first. Melt 1 tablespoon butter in a saucepan over low heat. Add 1⅓ cups marshmallows and stir until fully melted. Stir in several drops of yellow food coloring. Add 2 cups Rice Krispies cereal and mix until coated. Press the mixture firmly and evenly into the bottom of the pan.
- Make the orange layer next. Melt another 1 tablespoon butter in the same saucepan. Add 1⅓ cups marshmallows and stir until melted. Stir in several drops of orange food coloring. Add 2 cups Rice Krispies cereal and mix well. Spread and press this layer on top of the yellow layer.
- Make the white layer last. Melt the final 1 tablespoon butter. Add the remaining 1⅓ cups marshmallows and stir until melted. Add the last 2 cups Rice Krispies cereal and mix until coated. Press this layer on top of the orange layer.
- Let the pan sit at room temperature for 30 minutes until firm. Lift out the block, cut into 12 small bites, and press a few candy corn pieces onto the top of each bite.
Extra Tips
Press each layer firmly before adding the next so the colors stay separate when sliced. Gel food coloring gives brighter bands without making the mixture too sticky. Keep leftovers in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Saucepan, Loaf pan, Parchment paper, Spatula
Spiderweb Chocolate Drizzle Rice Krispie Treats
These Rice Krispie treats stand out with a simple chocolate spiderweb on top. The classic chewy base pairs with a thin layer of melted chocolate that gets pulled into web lines. They work well for Halloween parties or quick weekend baking when you want something festive without much fuss.
The texture stays crisp and chewy while the chocolate adds a smooth finish that holds its shape once set. The design comes together fast and looks neat on a plate.
Serves 4 people.
Ingredients
- 2 tablespoons butter
- 3 cups mini marshmallows
- 4 cups Rice Krispies cereal
- 1/2 cup milk chocolate chips
- 1/4 cup white chocolate chips
Instructions
- Melt the butter in a large saucepan over medium heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from the heat and quickly stir in the Rice Krispies cereal until every piece is coated.
- Press the mixture firmly into an 8×8 inch pan lined with parchment paper. Let it cool for 20 minutes.
- Place the milk chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until melted and smooth. Spread it evenly over the cooled treats.
- Melt the white chocolate chips in the same way. Spoon small dots of the white chocolate across the milk chocolate layer, then drag a toothpick through the dots to form spiderweb lines. Let the chocolate set at room temperature.
Extra Tips
Press the cereal mixture firmly so the bars hold together when you cut them. If the milk chocolate starts to firm up before you finish the web lines, warm it gently for a few seconds to keep it workable. Store any leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Large saucepan, Microwave-safe bowl, 8×8 baking pan, Toothpick
Witch Hat Molded Rice Krispie Treat Cones
These witch hat cones give a simple Rice Krispie treat a clear Halloween shape that kids and adults both enjoy. The molded form creates a pointed top that sits on a cookie base, and a quick chocolate coating adds the right color and finish for a party tray. The texture stays crisp on the outside with a chewy marshmallow center.
They work well for school events or small gatherings because each cone is a single serving and holds its shape once set. The flavor stays classic with sweet cereal and a bit of chocolate from the coating and kiss on top.
Serves 4 people.
Ingredients
- 3 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 6 cups Rice Krispies cereal
- 1 cup dark chocolate melting wafers
- 4 round chocolate sandwich cookies
- 4 chocolate kisses
Instructions
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and stir in the Rice Krispies cereal until every piece is coated.
- Let the mixture cool for two minutes, then divide it into four portions. Use lightly buttered hands to press each portion into a tall cone shape.
- Place the four chocolate sandwich cookies on a parchment-lined tray. Set one molded cone on top of each cookie to form the hat base.
- Melt the dark chocolate wafers in the microwave in 30-second bursts, stirring between each. Spoon the melted chocolate over the cones to cover them completely.
- Press one chocolate kiss onto the tip of each cone while the chocolate is still soft. Let the hats set at room temperature for 30 minutes before serving.
Extra Tips
Shape the cones while the mixture is still warm but not hot so they hold their points without spreading. If the cereal sticks to your hands, keep a small bowl of butter nearby for quick re-coating. Store finished hats in a single layer in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Large saucepan, Mixing spoon, Parchment paper, Microwave-safe bowl
Mummy Vanilla Coating Rice Krispie Treat Logs
These mummy logs turn classic Rice Krispie treats into a simple Halloween snack. The vanilla coating creates a smooth white layer that looks like bandages when drizzled over the logs, and candy eyes give each one a finished look. They fit well at parties or as an afternoon project with kids.
The base stays crisp from the cereal while the marshmallow mixture keeps it chewy. The vanilla candy melts add a mild sweet flavor that pairs with the toasted cereal taste without overpowering it.
Serves 4 people.
Ingredients
- 3 cups Rice Krispies cereal
- 10 ounces mini marshmallows
- 3 tablespoons unsalted butter
- 8 ounces vanilla candy melts
- 8 candy eye decorations
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the butter in a large saucepan over medium heat until melted. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and quickly stir in the Rice Krispies cereal until evenly coated.
- Divide the mixture into four equal portions and shape each into a log about 5 inches long. Place the logs on the prepared baking sheet.
- Melt the vanilla candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Drizzle the melted vanilla candy melts over each log in a crisscross pattern to resemble mummy bandages.
- Press two candy eyes onto each log while the coating is still soft. Let the logs set at room temperature until the coating hardens.
Extra Tips
Work quickly when shaping the logs so the mixture does not harden too soon. If the vanilla candy melts thicken while drizzling, warm them for a few seconds to loosen. Store finished logs in an airtight container at room temperature for up to three days. For a milder vanilla flavor, use white chocolate chips in place of candy melts.
Course: Dessert Cuisine: American Equipment: Large saucepan, Baking sheet, Microwave-safe bowl, Parchment paperBlack Cat Cocoa Rice Krispie Treat Cookies
These treats combine the chew of classic Rice Krispie squares with rich cocoa flavor and a simple cat face on top. They work well for Halloween parties or after-school snacks when you want something quick that still feels themed.
The finished cookies have a soft, slightly crisp edge from the cocoa and chocolate. Kids can help press on the eyes once the base sets.
Serves 4 people.
Ingredients
- 3 cups Rice Krispies cereal
- 2 cups mini marshmallows
- 3 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
- 8 candy eyes
Instructions
- Melt the butter in a large saucepan over medium heat. Add the mini marshmallows and stir until fully melted and smooth.
- Stir in the cocoa powder until the mixture turns an even brown color. Remove the pan from the heat.
- Add the Rice Krispies cereal and fold until every piece is coated. Let the mixture cool for two minutes so it is safe to handle.
- Scoop out eight equal portions and press each one into a flat round cookie shape on a sheet of parchment paper. Work quickly before the mixture firms up.
- Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each burst. Spoon a small amount of melted chocolate onto each cookie round to form cat ears and a nose. Press two candy eyes into the chocolate on each cookie.
- Let the chocolate set at room temperature for 15 minutes before serving.
Extra Tips
Press the cookies slightly thinner if you want a crisper bite. Store leftovers in an airtight container at room temperature for up to two days. If the chocolate feels too firm for piping, warm it for five more seconds in the microwave. Course: Dessert Cuisine: American Equipment: Large saucepan, Mixing bowl, Baking sheet, Parchment paper
Frankenstein Green Apple Rice Krispie Treat Bars
These bars bring a fun Halloween twist to classic Rice Krispie treats. The bright green color and bits of fresh apple give them a tart bite that balances the sweetness. They work well for kids parties or as a simple make-ahead snack.
The texture stays chewy with a slight crunch from the apple pieces. Frankenstein faces on top add a playful touch without extra work.
Serves 4 people.
Ingredients
- 3 tablespoons butter
- 4 cups mini marshmallows
- 6 cups Rice Krispies cereal
- 8 drops green food coloring
- 1/2 cup finely diced green apple
- 2 tablespoons chocolate chips
- 8 candy eyes
Instructions
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and stir in the green food coloring until the mixture turns an even shade of green.
- Add the Rice Krispies cereal and diced green apple to the marshmallow mixture. Stir quickly until everything is evenly coated.
- Press the mixture firmly into a greased 8×8 pan using a spatula or lightly buttered hands. Let it cool at room temperature for 30 minutes.
- Cut the cooled slab into 4 bars. Melt the chocolate chips and use a small spoon or piping bag to draw simple stitches and bolts on each bar.
- Press two candy eyes onto the chocolate details on each bar to finish the faces.
Extra Tips
Press the mixture firmly into the pan so the bars hold their shape after cutting. Use a tart green apple like Granny Smith for the best contrast with the sweet base. If the chocolate sets too fast, warm it gently again before drawing the faces. Course: Dessert Cuisine: American Equipment: Large saucepan, 8×8 pan, spatula
Graveyard Oreo Dirt Rice Krispie Treat Cups
These cups turn classic Rice Krispie treats into a simple graveyard scene with crushed Oreos on top. They work well for Halloween parties or classroom treats because they travel easily and require no forks.
The base stays chewy while the cookie layer adds crunch and a dark chocolate look that fits the theme. Kids enjoy assembling the final topping right before serving.
Serves 4 people.
Ingredients
- 3 tablespoons butter
- 4 cups mini marshmallows
- 6 cups Rice Krispies cereal
- 15 Oreo cookies
Instructions
- Place the butter in a large saucepan over low heat until melted. Add the mini marshmallows and stir until the mixture is completely smooth.
- Remove the pan from heat. Pour in the Rice Krispies cereal and stir until the cereal is evenly coated.
- Crush 8 of the Oreo cookies into coarse pieces. Stir them into the warm cereal mixture until combined.
- Divide the mixture among 4 small cups. Press it down gently with the back of a spoon to create a flat surface.
- Crush the remaining 7 Oreo cookies into fine crumbs. Sprinkle the crumbs evenly over the top of each cup to form the dirt layer.
Extra Tips
Press the mixture firmly into the cups while it is still warm so the treats hold their shape once cooled. If the Oreo crumbs look too light, add one extra cookie to the topping batch for a darker finish. Store any leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Saucepan, Mixing Bowl, Measuring Cups
Bat Wing Dark Chocolate Rice Krispie Treat Pops
These bat wing pops bring a simple spooky touch to any Halloween spread. They work well for classroom parties or small gatherings where you want something quick to prepare but still themed. The dark chocolate coating adds richness that balances the light, crispy base.
The treats have a chewy marshmallow center with plenty of crunch from the cereal. Dark chocolate gives them a slightly bitter edge that keeps the overall flavor from being too sweet.
Serves 4 people.
Ingredients
- 2 tablespoons unsalted butter
- 2 cups mini marshmallows
- 3 cups Rice Krispies cereal
- 1 tablespoon black cocoa powder
- 1 cup dark chocolate chips
- 4 popsicle sticks
Instructions
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and quickly stir in the Rice Krispies cereal and black cocoa powder until everything is evenly coated.
- Let the mixture cool for two minutes until it is safe to handle but still pliable. Divide into four portions and press each one into a rough bat wing shape around the top of a popsicle stick.
- Place the shaped pops on a parchment-lined baking sheet and let them set at room temperature for 15 minutes.
- Melt the dark chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Dip or drizzle the chocolate over each pop to cover the wing shapes.
- Return the pops to the baking sheet and let the chocolate firm up before serving.
Extra Tips
Press the cereal mixture firmly when shaping so the wings hold together on the stick. If the chocolate thickens while you work, warm it for a few seconds to loosen it again. Store finished pops in an airtight container at room temperature for up to two days to keep the chocolate from blooming. Course: Dessert Cuisine: American Equipment: Large saucepan, Mixing bowl, Baking sheet, Popsicle sticks
Caramel Apple Rice Krispie Treat Clusters
These Caramel Apple Rice Krispie Treat Clusters turn the familiar taste of caramel apples into bite-size treats that fit right into a Halloween spread. They come together fast and hold up well on a party table or in lunchboxes. The mix of crisp cereal, soft apple pieces, and gooey caramel gives each cluster a nice balance of textures and a lightly spiced flavor.
The result feels like a dressed-up version of the classic Rice Krispie treat without extra fuss. Cinnamon ties the apple and caramel together, and the clusters stay chewy for a day or two after they set.
Serves 4 people.
Ingredients
- 3 cups Rice Krispies cereal
- 2 cups mini marshmallows
- 3 tablespoons unsalted butter
- 1 cup diced Granny Smith apples
- 1/2 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 teaspoon ground cinnamon
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Melt the butter in a large saucepan over medium heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from the heat and quickly stir in the Rice Krispies cereal until evenly coated.
- In a small saucepan, combine the caramel candies and heavy cream. Heat over low heat, stirring often, until the caramels melt into a smooth sauce.
- Stir the diced apples and cinnamon into the warm caramel sauce.
- Pour the caramel apple mixture into the cereal mixture and fold gently until the apples are distributed.
- Drop heaping spoonfuls onto the prepared baking sheet to form clusters. Let them cool at room temperature until firm.
Extra Tips
Use fresh, firm apples so the clusters stay crisp instead of turning soft. If the mixture firms up too quickly while shaping, warm it briefly over low heat to make it easier to portion. Store leftovers in a single layer in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Large saucepan, Small saucepan, Baking sheet, Wooden spoon
Skull Shaped Red Drizzle Rice Krispie Treat Cakes
These skull shaped treats turn the classic Rice Krispie recipe into a simple Halloween dessert. They work well for parties or after-school snacks because they come together quickly and look festive without much effort. The base stays chewy and crisp while the red drizzle adds a sweet, colorful finish.
Serves 4 people.
Ingredients
- 3 cups Rice Krispies cereal
- 10 oz mini marshmallows
- 3 tablespoons unsalted butter
- 1 cup red candy melts
- 1 teaspoon coconut oil
Instructions
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and quickly stir in the Rice Krispies cereal until evenly coated.
- Press the mixture firmly into four skull-shaped molds or cut into skull shapes using a cookie cutter. Let the shapes cool and set for 20 minutes.
- Combine the red candy melts and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth.
- Drizzle the melted red candy over each cooled skull treat. Let the drizzle harden before serving.
Extra Tips
Press the mixture firmly into the molds so the skulls hold their shape after cooling. If the red candy melts thicken while drizzling, add a few extra drops of coconut oil to loosen them. Store leftovers in an airtight container at room temperature for up to two days to keep the texture crisp. Course: Dessert Cuisine: American Equipment: Large saucepan, Mixing bowl, Skull-shaped molds, Microwave-safe bowl
Vampire Blood Orange Rice Krispie Treat Squares
These squares bring a bright citrus note to classic Rice Krispie treats while the deep red color from blood oranges gives them a festive Halloween look. They work well for parties or after-school snacks when you want something quick that still feels seasonal.
The texture stays chewy with a slight snap from the cereal, and the blood orange adds a tangy sweetness that balances the marshmallows.
Serves 4 people.
Ingredients
- 3 tablespoons unsalted butter
- 4 cups mini marshmallows
- 6 cups Rice Krispies cereal
- Zest of 1 blood orange
- 1/4 cup blood orange juice
- 4 to 6 drops red food coloring
- Blood orange slices for serving
Instructions
- Line an 8×8 inch pan with parchment paper and set it aside.
- Melt the butter in a large saucepan over low heat.
- Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and stir in the blood orange zest, blood orange juice, and red food coloring until the color is even.
- Add the Rice Krispies cereal and mix quickly until every piece is coated.
- Press the mixture firmly into the prepared pan using a spatula or lightly greased hands.
- Let the treats cool at room temperature for 30 minutes, then cut into squares.
- Serve with blood orange slices on the side.
Extra Tips
Press the mixture firmly while it is still warm so the squares hold their shape. If the color looks too light after mixing, add one extra drop of food coloring before adding the cereal. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Large saucepan, 8×8 inch pan, Mixing bowl, Spatula
Werewolf Paw Print Rice Krispie Treat Bites
These bites bring a fun Halloween twist to a classic treat. The chewy marshmallow base gets topped with simple chocolate paw prints that look like they came straight from a werewolf. They work well for a kids’ party table or a quick dessert at a fall gathering.
The texture stays soft and chewy with a light crunch from the cereal, while the chocolate adds a mild sweetness that balances the marshmallow flavor.
Serves 4 people.
Ingredients
- 2 tablespoons unsalted butter
- 3 cups mini marshmallows
- 4 cups Rice Krispies cereal
- 3/4 cup dark chocolate chips
Instructions
- Grease an 8×8 inch baking dish with a light coat of butter or cooking spray.
- Melt the butter in a large pot over medium heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pot from heat and quickly stir in the Rice Krispies cereal until evenly coated.
- Press the mixture firmly into the prepared dish using a greased spatula or your hands. Let it cool for 15 minutes.
- Cut the cooled treats into 8 small rounds or squares using a cookie cutter or knife.
- Place the dark chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully melted.
- Spoon the melted chocolate into a small zip-top bag, snip off one corner, and pipe one large oval pad and four smaller toe pads onto each treat to form paw prints. Let the chocolate set for 10 minutes before serving.
Extra Tips
Pipe the chocolate while it is still warm but not hot so the prints hold their shape without spreading into the cereal. If the chocolate thickens while you work, warm it for five seconds in the microwave. These bites store well in an airtight container at room temperature for two days. Course: Dessert Cuisine: American Equipment: Large pot, 8×8 inch baking dish, Microwave-safe bowl, Spatula
