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Halloween Rice Krispie Treats

Halloween Rice Krispie Treats are soft, chewy cereal bars topped with a drizzle of orange candy melts and festive sprinkles. Press the buttery marshmallow mixture gently into a 9x13-inch pan for an even layer that cuts into 16 squares.
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Prep Time 10 minutes
Cook Time 6 minutes
Cooling and setting 50 minutes
Total Time 1 hour 6 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the treats
  • 1 cooking spray for the pan
  • 6 tbsp unsalted butter
  • 1 bag (10 oz) mini marshmallows
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 6 cups crispy rice cereal
For the topping
  • 4 oz orange candy melts
  • 2 tbsp Halloween sprinkles

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

Make the treats
  1. Coat a 9x13-inch baking pan with cooking spray.
  2. Melt the butter in a large pot over medium-low heat.
  3. Stir in the marshmallows and salt until melted and smooth, about 4 minutes.
  4. Remove the pot from the heat and stir in the vanilla.
  5. Fold in the cereal until evenly coated.
  6. Transfer the mixture to the prepared pan.
  7. Press it gently into an even layer with a greased spatula.
  8. Let cool at room temperature for 30 minutes.
Decorate
  1. Melt the candy melts in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth, about 1 to 2 minutes total.
  2. Drizzle the melted candy over the treats.
  3. Immediately add the sprinkles.
  4. Let set for about 20 minutes.
  5. Cut into 16 squares.

Notes

Gently press the mixture into the pan so the treats stay soft rather than compact. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 6 weeks. For a dairy-free swap, use dairy-free butter and candy melts and check that the marshmallows are dairy-free.