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Halloween Rice Krispie Treats Recipe
Ash Tyrrell

Halloween Rice Krispie Treats Recipe

I make these Halloween Rice Krispie treats every single October, and I've stopped apologizing for how often they show up at my house. I got tired of thin, dry cereal bars from the grocery store, so I started making my own thick, gooey version loaded with Halloween candy.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 8 tablespoons unsalted butter — melts smoothly into the marshmallows and keeps the bars from turning stiff
  • 15 ounces marshmallows about 1½ standard bags — go with fresh marshmallows since stale ones melt unevenly and leave lumps
  • 2 teaspoons vanilla extract — adds warmth and rounds out the sweetness of the marshmallow base
  • 9 cups crispy rice cereal — measure generously for that extra-thick bar everyone remembers from parties
  • 1 cup Halloween M&Ms — pick whichever seasonal color mix you like best they all melt and set the same way
  • ½ cup Halloween sprinkles — stir some in and save some for topping so every bar looks a little different
  • 1 cup candy corn — the classic Halloween touch that gives these bars their signature look and light crunch

Method
 

  1. Line your 9×13-inch baking pan with foil or parchment paper, letting a little overhang on the sides for easy removal later. Spray the lining generously with cooking spray so nothing sticks once the mixture sets.
  2. In a medium saucepan over medium-low heat, melt the butter first, then add the marshmallows. Stir constantly and keep the heat low, since high heat toward the end tends to make the bars turn out hard instead of soft.
  3. Once the marshmallows are fully melted and smooth, remove the pan from the heat and stir in the vanilla extract. Quickly fold in the cereal so it gets evenly coated before the marshmallow mixture starts to firm up.
  4. Fold in the M&Ms, candy corn, and sprinkles while the mixture is still warm and pliable. Work quickly but gently so the candy stays intact instead of breaking apart in the mix.
  5. Pour everything into your prepared pan, then spray your hands with cooking spray and press the mixture down firmly and evenly. Let the pan cool completely at room temperature before slicing into squares.

Notes

  • I always use fresh marshmallows straight from a new bag, since anything stale or slightly hard just won't melt smoothly.
  • I keep my stove on medium-low the entire time, because rushing the heat is the number one way I've ruined a batch.
  • I spray my hands before pressing the mixture into the pan, which saves me from peeling sticky cereal off my fingers for the next ten minutes.
  • I like folding in a few extra mini marshmallows at the end for pockets of gooey texture throughout.
  • I always let the pan cool fully before cutting, even though I want to dig in immediately, because warm bars fall apart when sliced.