This Halloween Rice Krispie Treats recipe is fast, super gooey and chocolatey, and so much fun!
Made with Cocoa Krispies, M&Ms, and candy corn stirred into a gooey chocolate marshmallow mixture, topped a marshmallow spider web, these festive Halloween rice krispie treats are perfect for your Halloween celebration!
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These Halloween rice krispies bars are super fun treats for your Halloween party.
They're loaded with crispy cereal, Halloween candy, melted chocolate chips, and gooey marshmallows, and decorated with a spooky fun marshmallow spider web and candy eyes that seem to follow you everywhere!
Fun Halloween rice krispie treats recipe that's super easy to make!
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- Peanut Butter Fudge
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Why You're Going to Love This Recipe
Easy homemade rice krispie treats for Halloween parties
Double chocolate rice krispie bars with M&Ms and candy corn
Fast, easy, fun Halloween treats
Great Halloween treat you can make with your little ghosts and goblins
Ingredients
This easy rice krispie treat recipe is made with basic ingredients you can find in your local grocery store.
Cocoa Krispies. Chocolate flavored cereal makes these chocolate rice krispie treats super chocolatey. You can use regular Rice Krispies cereal or a generic brand of plain or cocoa rice cereal.
Semi-sweet chocolate chips. A cup of chocolate chips melted with the marshmallows make these krispy treats super decadent. You can use dark chocolate or milk chocolate chips, if you prefer.
Mini marshmallows. You'll need one 10 oz. bag of fresh mini marshmallows for the filling and another cup for the marshmallow spider web. You can substitute regular marshmallows ounce for ounce and cup for cup, they'll just take a little longer to melt.
M&Ms. I use the Ghoul's Mix milk chocolate M&Ms, but you can use any kind -- dark chocolate, peanut, peanut butter, mini M&Ms ... no wrong answers here.
Candy corn. Candy corn gives a festive fall flair to these crispy treats. If you're not a fan, add more M&Ms, festive sprinkles, or another favorite Halloween candy.
Step-by-step Instructions
Before you begin:
- Pop the M&Ms into the freezer to keep them from melting when stirred into the warm rice krispie mixture.
- Set aside a few M&Ms and candy corn to press onto the top of the treats.
- Line an 8x8, 9x9 or similarly sized baking dish with foil sprayed with cooking spray or parchment paper. To keep the parchment from slipping around, brush some butter onto the sides and bottom of the pan first.
Melt butter and chocolate chips in a large pot or Dutch oven over medium-low to medium heat. Be careful not to burn the chocolate -- you just want to melt it.
Add the marshmallows and stir until melted into a wonderful chocolatey goo.
When the marshmallows have melted, remove the pot from the heat.
Stir in the Cocoa Krispies until completely coated with the chocolate marshmallow mixture. Gently stir in the candy corn and M&Ms until completely incorporated.
Pour the cereal mixture into the prepared pan. Use buttered hands or a silicone spatula to gently and evenly spread out the mixture. Be careful not to compact the mixture or crush the M&Ms.
Gently press the remaining M&Ms and candy corn on top of the rice krispies treats. Let the rice krispie cereal treats cool for at least an hour.
Cut the treats into squares or rectangles.
Make the marshmallow web (this part is sticky, messy, and super fun!).
Place one cup of marshmallows in a small microwave safe bowl. Heat in the microwave for about 30 seconds or until they puff up.
Stir well. Let the mixture cool until easy to handle.
If, during the process, the marshmallow starts to harden, pop it back into the microwave for about 5 seconds.
With clean, dry hands, dip your fingertips into the melted marshmallow and spread them apart to create spider webs. Drape the marshmallow webs across each bar.
Stick a couple of candy eyes on each bar.
These Halloween rice krispie treats are best enjoyed the same day.
Store any leftovers at room temperature in an airtight container in a single layer for two days. Do not stack them -- the marshmallow topping sticks to plastic wrap, wax paper, and parchment paper.
Expert Tips
- Freeze the M&Ms for a few minutes before stirring into the warm mixture to keep them from melting.
- Fresh marshmallows are the secret to the softest, gooeyest rice krispie treats.
- For even more Halloween fun, toss in some Halloween sprinkles with the M&Ms and candy corn.
- As an alternative to the marshmallow spider web, drizzle the Halloween rice krispie treats with melted white chocolate.
- If the melted marshmallow mixture starts to harden, warm it in the microwave for about 5 seconds.
FAQs
These Halloween Rice Krispies treats are best served the same day. If you have any left over, store them in an airtight container at room temperature for a couple of days.
Let chocolate rice krispie bars cool for at least one hour before cutting.
Grease the pan with non-stick spray or line the pan with parchment paper or aluminum foil sprayed with cooking spray.
Recipe Essentials
These cute little candy eyes bring these Halloween rice krispie treats to life!
I love my Lodge Dutch Oven. It's the perfect size for soups, casseroles, and making rice krispie treats! And more affordable than other brands.
More Delicious No Bake Treats
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Halloween Rice Krispie Treats
Ingredients
For the Rice Krispie Treats
- 2 tablespoons butter
- 1 cup semi-sweet chocolate chips
- 10 ounces mini marshmallows
- 4 cups Cocoa Krispies or generic cocoa puffed rice cereal
- ½ cup Ghoul's Mix M&Ms reserve a few for topping
- ½ cup candy corn reserve a few for topping
For Decorating
- 1 cup mini marshmallows
- candy eyes
Instructions
For the Halloween Rice Krispie Treats
- Before you begin: • Set aside a few M&Ms and candy corn for topping.• Pop the remaining M&Ms into the freezer to keep them from melting when mixed with the warm cereal mixture. • Line an 8-inch, 9-inch, or similar sized pan with parchment or foil sprayed with cooking spray. Leave an overhang for easy removal.
- Melt and stir butter and chocolate chips together in a large pot over medium-low to medium heat. Add the marshmallows, stir until melted. Remove the pot from the heat.
- Stir in the cereal until completely coated in chocolate. Stir in the M&Ms and candy corn.
- Use a spatula or buttered fingers to press the mixture into the prepared pan. Be gentle so you don't compact the cereal or crush the M&Ms. Press the reserved M&Ms and candy corn into the top of the treats. Cool for at least one hour and cut into squares or rectangles.
For the Marshmallow Spider Web
- Microwave 1 cup mini marshmallows for about 30 seconds or until puffed up. Stir to deflate. Wait a few minutes until the mixture is cool enough to handle.
- Dip clean, dry fingertips into the marshmallow mixture and stretch them apart to create spider webs. Drape the spider webs across each bar. Stick candy eyes onto the marshmallow topping.
- Serve the same day you make them. Store leftovers in a single layer in an airtight container for a couple of days.
Notes
- Freeze the M&Ms for a few minutes before stirring into the warm mixture to keep them from melting.
- Fresh marshmallows are the secret to the softest, gooey-est rice krispie treats.
- For even more Halloween fun, toss in some Halloween sprinkles with the M&Ms and candy corn.
- As an alternative to the marshmallow spider web, drizzle the Halloween rice krispie treats with melted white chocolate.
- If the melted marshmallow mixture starts to harden, warm it in the microwave for about 5 seconds.
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