Mummy Rice Krispies Treats are an easy and quick Halloween recipe. Perfect for kids or school parties.
A Halloween recipe! Say what now? I know, I’m not the biggest Halloween fan, but with 3 littles running about, I had to dig deep to find a supremely fun and yet easy Halloween treat to share.
How easy is this? 4 ingredients and about 15 minutes of hands on time amp up the Halloween festivities and turn an everyday treat into a fun seasonal celebration.
What are theses Halloween treats perfect for? Kids parties and school parties; I know our teachers love Rice Krispies treats as they’re easy for the kids to handle and result in very little mess.
If this Halloween recipe isn’t quite healthy enough, I often swap out Rice Krispies for kamut which is a whole grain and higher in fibre and other nutrients that Rice Krispies. You can check out the details on this post here.
I use white chocolate as the “mummy” wrap for these Halloween treats, but an icing sugar and water mixture would also work.
All the kids that enjoyed these Mummies inhaled them so I think the white chocolate worked well in this instance. One kid exclaimed “White chocolate!!! Sam, that doesn’t exist!” lol. Kids are crazy awesome and hilarious.
White chocolate can be a bit tricky to use. Be sure to melt it slowly over a double boiler and remove from heat as soon as it’s mostly melted. Continue to stir until completely melted. I find the double boiler method more reliable than using the microwave, but that melting method is definitely an option if it’s your preferred route.
I hope Halloween is epically festive, fun, and safe for you and yours this year. All 3 of my kids are going as Dash from The Incredibles (thanks to Costco for the affordable costume) so if you see a mom running the streets after 3 kids who are literally identical, that’s me 😉
Mummy Rice Krispies Treats are an easy and quick Halloween recipe. Perfect for kids or school parties.
- 4 cups mini marshmallows
- 2 tbsp unsalted butter or coconut oil
- 1 tsp vanilla extract, optional
- 4 cups Rice Krispies cereal*
- 6 oz. white chocolate**, roughly chopped (baking white chocolate such as Baker’s brand)
- 24-36 pieces mini chocolate chips
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Grease or spray with non-stick spray a 9″ x 13″ pan and line with parchment paper, leaving an overhang on the long edged sides of 1-2″.
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Using a double boiler method (placing a few inches of water in a sauce pan and topping with a bowl that doesn’t touch the water), melt marshmallows and butter together over medium heat.
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Once marshmallows are melted, add vanilla if using and mix well. Quickly mix in rice krispies and pour into prepared pan. Press firmly down (I spray a measuring cup with non-stick spray and use this flat surface to level out and compact the mixture). Let sit for 20-60 minutes or until marshmallow has firmed up.
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Remove rice krispies from pan using the parchment sling. Using a warm knife (run it under hot water for a few seconds) and cut into rectangular pieces (12-18 pieces depending upon how big you’d like them).
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Using a double boiler method again, melt white chocolate** over low heat until mostly melted or melt in the microwave using short bursts (20 seconds to start and reduce to 10 seconds until mostly melted). Stir until all lumps are dissolved.
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Place melted chocolate in a pipping bag or a plastic freezer bag. Cut a small corner off the bag and drizzle the white chocolate back and forth over cut pieces and add mini chocolate chips as “eyes” as you go.
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Let set for 60 minutes or over night.
* or Kamut puffed cereal which is a healthier version. See blog post above for further details.
** when melting the white chocolate it is important that it doesn’t get too hot, if it does it will seize and become unusable.
Enjoy! xo
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