If you follow this blog, you know I love to reenvision the classics with a healthy twist….but, not this time! I am a big believer in splurging when the occasion calls for a cheat day! Any time there is a celebration, I will enjoy whatever sweet treat someone puts in front of me – cake, brownies, pie, you name it! Yet of all the days that fall under this category, Halloween is certifiably the one that makes candy non-negotiable. Before I knew that trick or treating had been canceled in Dallas to prevent the spread of COVID-19, I had every intention of using my baby face and 5’2″ frame in the hopes of passing as a child and collecting candy door-to-door. With that not being an option though, I decided to make these fun DIY treats for a small Halloween gathering that my friends hosted!
Aside from the fact that these treats are adorable, they harken back to one of my favorite childhood treats – Rice Krispie treats! I can still remember how those prepackaged Rice Krispie Treats smell and can hear the foil wrapper crunch between my fingers. I can’t help but feel nostalgic when I think about them. Of course, these treats have a ghoulish spin on them that is perfect to serve for Halloween!
- 4 cups rice cereal
- 3 tbsp. butter
- 1 10-oz bag of mini marshmallows
- white chocolate candy melts
- candy eyes (I used the Wilton brand)
- food coloring
- Spray a 9x13 baking dish with nonstick cooking spray.
- Heat the butter in a large saucepan over medium heat.
- Once melted, spray a silicone spatula with nonstick spray and stir the marshmallows into the pan, reserving 1 cup of the marshmallows to stir in at the end.
- Once the marshmallows are just melted, remove the pan from the heat and stir in the rice cereal and reserved marshmallows.
- Pour the mixture into the prepared baking dish and press down firmly with the back of your spatula into an even layer.
- Allow the Rice Krispies to cool completely before turning out the Rice Krispies and slicing them into 12 bars.
- Before moving onto the decorating stage, line a sheet pan with parchment paper.
- Next, melt the white chocolate candy melts in 20-second increments in a microwave-safe bowl and stir in the food color. I used about 2 cups of candy melts total and divided them up for each color I used. You can also use pre-colored candy melts to save a step.
- Dunk the end of each treat into the melted white chocolate and shake off any excess. Place each treat on the parchment-lined baking sheet and top each with candy eyes.
- Once the chocolate has set, enjoy immediately or store in an air-tight container until ready to eat! *Best eaten the same day.