Spooky Monster Rice Krispie Treats

These are classic crispy marshmallow cereal bars made monstrous. The marshmallow mixture is tinted green, purple or any color you like, pressed into a 9×13 inch dish, cut into squares or shapes, and decorated with chocolate and candy eyes. The recipe makes 12 treats.

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The marshmallows and butter melt together in one saucepan, so there is a single pot to wash. The decorating is where children can take over.

The Ingredients

The recipe card at the bottom has the measurements. Here is what each part contributes.

• Unsalted butter (3 tablespoons): adds richness and helps bind the marshmallows and cereal.
• Mini marshmallows (1 package, 10 oz): they create the gooey texture.
• Rice Krispies cereal (6 cups): the crunch and the base of the treats.
• Vanilla extract (1 teaspoon): rounds out the flavor.
• Food coloring: green, purple or any color you prefer.
• Candy eyes: sold in the baking aisle, and they bring the monsters to life.
• Chocolate chips or melted chocolate: for mouths, eyebrows and other monster features.

For a crunchier bite, stir 1 cup of mini chocolate chips or sprinkles into the mixture before pressing it into the dish.

Making the Treats

Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until they are completely melted and smooth, then remove the pan from the heat and stir in the vanilla. If you are using food coloring, add a few drops now and stir until the color is even.

Add the cereal gradually, stirring until every piece is coated. Lightly grease a 9×13 inch baking dish with butter or cooking spray, pour the mixture in and press it down evenly with a spatula or damp hands. Damp hands work best because the mixture does not stick to them.

Let the treats cool for about 30 minutes. Once they are set, cut them into squares or use cookie cutters. Decorate with chocolate chips or melted chocolate to make monster features, and add the candy eyes.

Tips

• Check the dates. Fresh marshmallows and cereal give the best texture and flavor.
• Wet or butter your hands. It makes pressing the mixture into the dish much easier.
• Layer colors. Make each batch a different color and layer them in the dish for a striped effect.
• Add mix-ins. Mini chocolate chips, nuts or dried fruit change the texture.
• Use varied decorations. Different candies and sprinkles give each monster its own face.
• Let children help. Mixing and decorating are both easy jobs for them.

A heavy-bottomed saucepan melts the butter and marshmallows evenly, and lining the dish with wax paper or parchment helps lift the treats out once they are set.

Variations

• Chocolate: replace half of the Rice Krispies with cocoa rice cereal, or mix in mini chocolate chips.
• Nutty: add 1 cup of chopped almonds or pecans. Check for nut allergies if you are sharing with children.
• Fruity: use strawberry or blueberry marshmallows, or mix in dried cranberries or raisins.
• Gluten-free: make sure the Rice Krispies are labeled gluten-free.
• Vegan: use coconut oil in place of the butter, and vegan marshmallows.
• Layered colors: alternate different colored mixtures in the dish for a striped look.
• Sprinkles: top with Halloween sprinkles or edible glitter.

What to Serve With Them

• Pumpkin veggie platter: baby carrots, cucumber slices and bell pepper strips arranged in a pumpkin shape, with ranch or hummus.
• Ghostly cheese sticks: string cheese cut into ghost shapes, with small pieces of black olive for eyes.
• Witch’s brew punch: green fruit punch mixed with lemon-lime soda, with gummy worms added.
• Monster fruit cups: grapes, melon and berries in clear cups, topped with eyes made from mini marshmallows and chocolate chips.
• Spooky popcorn: popcorn drizzled with melted white chocolate and Halloween sprinkles.
• Batty hot dogs: hot dogs cut in half with the ends sliced to make bat wings, baked until crispy and served with ketchup.
• Cauldron chili: a warm bowl of chili served in small cauldrons or bowls.

Timing and Nutrition

Prep takes 10 minutes and cooking takes 10 minutes. The card lists 40 minutes in total once the cooling time is included.

One treat has about 150 calories, 5 g of fat (3 g saturated), 24 g of carbohydrates, 0 g of fiber, 10 g of sugar, 1 g of protein and 50 mg of sodium.

FAQ

Can I make them ahead of time?

Yes. They can be made a day in advance and stored in an airtight container.

How should leftovers be stored?

Keep them in an airtight container at room temperature. They should stay fresh for about 3 to 5 days.

What can replace mini marshmallows?

Regular marshmallows, cut into smaller pieces before melting. Vegan marshmallows work for a plant-based version.

Can I change the colors?

Yes, any food coloring works, and mixing colors gives a bright, festive look.

How can the treats be decorated?

Use chocolate chips for eyes, melted chocolate for mouths, and add sprinkles or edible glitter.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us