Halloween Rice Krispie Treats

We can’t get enough of these no-bake sticky, gooey, chocolate rice krispie treats with a light and airy crunch!

We love this time of year when we get to play with food and make all sorts of fun Halloween treats.

Our Halloween rice krispie squares are one of our favourite things to make as the whole family loves them!

These treats aren’t just popular with the kids, adults can’t seem to get enough of them too!

They are absolutely delicious plus super versatile and can be molded into different shapes.

This recipe makes the basic chocolate rice krispie mixture which can be tweaked in many different ways (see variations below).

It is a simple no-bake recipe and really quite easy, taking just 10 minutes to make (excluding chilling time).

The treats are actually not too sweet and the dusting of powdered cocoa (see the recipe below) gives a lovely balance.

You can be as creative as you like decorating the squares with whatever you have to hand. It’s also an ideal way to get the kids, even the whole family involved!

I’d love to know in the comments below how you made them.

For more chocolate treats, you may like our yummy chocolate fudge or this decadent molten chocolate cake.

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Jump to:

• Rice krispie ingredients
• Instructions for rice krispies
• Chocolate sauce
• Instructions for chocolate sauce
• Decoration
• Helpful tips
• Variations
• Storage
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• 📋 Recipe

Rice krispie ingredients

The rice krispie squares only require 3 ingredients.

• marshmallows – fresh marshmallows are best as they tend to dry out when they become stale. Use regular or mini size marshmallows for quicker melting.
• rice krispies
• butter

Instructions for rice krispies

Here are step by step instructions.

Melt the butter in a medium saucepan over a medium low heat.

Add all the marshmallows to the saucepan and mix with the butter.

Stir to mix the marshmallows with the butter and continue stirring till the marshmallows have nearly fully melted.

Remove from the heat and pour the mixture over the rice krispies, then mix gently till they are mostly coated.

Spoon out into a buttered 9×9 inch dish and gently press down with damp hands to even out.

Once cooled, use a sharp knife to slice into squares.

Chocolate sauce

To make the chocolate sauce you will need:

• double or heavy cream
• sugar – for the chocolate coating – just enough to balance the unsweetened chocolate
• chocolate – use unsweetened in any variety: milk, white or dark chocolate. A good brand of chocolate will make a difference!

See recipe card for all the quantities.

Instructions for chocolate sauce

In a small pan, heat the cream and sugar till nearly boiling then remove from the heat and stir in the chocolate.

Stir till the chocolate is melted and fully combined, then all ow to cool before coating the rice krispies.

Decoration

• candied eyes – for decoration
• cocoa – dust the treats with cocoa powder so aren’t too sticky. This also adds extra chocolate flavour.

Helpful tips

Follow these helpful tips for best results.

• Grease a 9×9 dish or line with wax paper so it turns out easily and doesn’t stick to the bottom.
• Transfer to the fridge for a short time (around 10 minutes) so the mixture sets, before turning out and slicing.
• Chilling also prevents the squares from becoming soggy when coating in chocolate.
• Use regular or mini size marshmallows for quicker melting.
• Grease or dampen your hands with water or use wax paper to press down gently for an even thick layer. This will prevent a sticky mess.
• Cool the chocolate sauce before coating the squares.
• Add a dusting of cocoa for extra flavour and to avoid any stickiness.

Great Tip: You can slice the krispies any size you like but small squares will give the best chocolate to rice krispies ratio. We recommend 32 pieces for a 9×9 inch dish.

Variations

Here are some great ideas to try for extra variety:

• peanut butter – stir in a quarter cup peanut butter when adding rice krispies for an extra layer of flavour.
• crushed nuts – stir in a handful of your favourite crushed nuts when adding rice krispies for extra crunch.
• chocolate – use either milk, white or dark chocolate.
• different shapes – press the mixture into molds for different shapes or roll into small balls and serve on popsicle sticks.
• decoration – decorate the squares with sprinkles, crushed oreos, plastic spiders or whatever decorations you have to hand.

Storage

Store the krispie treats in a sealed container with wax paper between the layers and keep in a cool area for up to 5 days.

They can also be frozen for up to a month, any longer may dry them out. Arrange them in a container with a piece of wax paper between each layer then thaw to room temperature before serving.

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