Halloween Rice Crispy Treats

These Halloween rice crispy treats are easy to make and so fun for the spooky season! They use a slightly modified version of my home made LCM bar recipe and are perfect for your Halloween party or a spooky lunch box treat.

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Rice crispy treats are a classic, no-bake dessert made from just a few simple ingredients: crispy rice cereal, marshmallows, and butter. The process involves melting the butter and marshmallows together to create a sticky, sweet base, which is then mixed with the cereal. Once combined, the mixture is pressed into a pan and left to cool, forming a chewy, crunchy treat that’s loved by both kids and adults alike. These treats are often enjoyed plain, but they can also be customised with various add-ins like chocolate chips, sprinkles, or peanut butter for extra flavour and texture.

How to make Halloween Rice Crispy Treats

You will need:

Rice Bubbles

Butter

Marshmallows

Candy melts or white chocolate

candy eyes

food colouring gels

How to make your Halloween Rice Crispy Treats

Line your baking tin with cling wrap or baking paper

Melt the marshmallows and butter in a heatproof bowl in the microwave, stirring every 30 seconds. (Mine only took 1 minute in my microwave but it depends on each one). If you don't have a microwave you can do this in a small saucepan on medium heat, stirring continuously.

After you have melted the marshmallow and butter mixture, stir in the rice bubbles. Once they are fully combined, press into the tin, making sure you get right to the edges. Make it as flat and smooth as possible.

Refrigerate for 2 hours, then remove from the tin.

Slice into 5 strips length ways (measuring that your cookie cutters fit on the strips) adjust number of strips depending on width of your cutters.

For the Ghosts

Use your ghost cookie cutter and cut two rows of ghosts. Set aside the offcuts in a bowl.

Melt ⅓ of your candy melts according to the packet and add some white colouring. (The melts are white but white colouring will help make it a vivid white. If you dont have any then dont worry).

Boil the kettle and fill a small bowl with the hot water. Stand your bowl of candy melts in it to stop it setting.

Use a small palate knife (or the back of a butter knife) to spread the white candy melts across your ghosts.

Put in the fridge to set.

Once they have set get the black food colour gel and use the paint brush to paint on eyes. (or use a black food pen)

For the Pumpkins

Use your pumpkin cutters to cut 1-2 rows of pumpkins (just make sure you have one row left of the mixture after making your pumpkins). Set aside the offcuts in the bowl with the rest.

Melt ⅓ of your candy melts according to the packet and add some orange colouring

boil the kettle and fill a small bowl with the hot water. Stand your bowl of candy melts in it to stop it setting.

Use a small palate knife (or the back of a butter knife) to spread the orange candy melts across your pumpkins.

Set them aside in the fridge.

For the monsters

Slice your row of rice crispy treats into a series of squares and rectangles of varying width.

Melt ⅓ of your candy melts according to the packet and add some green colouring.

Put a teaspoon of the green candy melts into the piping bag and snip the end off to make a very small hole. Use it to pipe the stems on your pumpkins.

boil the kettle and fill a small bowl with the hot water. Stand your bowl of candy melts in it to stop it setting.

Dip the tops of the rectangles/ squares into the green coloured candy melts and then add varying numbers of eyes on the candy melts.

Set aside in the fridge to set.

Tips for making the perfect rice crispy treats

Here are some tips to make the best rice crispy treats:

Use fresh marshmallows: Stale marshmallows won’t melt as smoothly, making the treats harder and less chewy.

Low heat is key: Melt the butter and marshmallows over low heat to avoid burning them or making the mixture too hard. This ensures a smoother, softer texture.

Butter your tools: Lightly butter your spatula or hands before pressing the mixture into the pan to prevent sticking and make it easier to spread evenly.

Don’t press too hard: Gently press the mixture into the pan rather than packing it down. Pressing too firmly will make the treats denser and harder.

Add mix-ins last: If you're adding chocolate chips, sprinkles, or other extras, fold them in at the very end after the mixture has cooled slightly to prevent them from melting or losing shape.

Use a non-stick pan: This makes it easier to remove the treats once they’ve set and helps prevent sticking during the process.

Consider flavour enhancers: Add a pinch of salt, vanilla extract, or even browned butter for a richer, more complex flavour.