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Fun & Easy Halloween Rice Krispie Treats Kids Will Love

Halloween Rice Krispie treats get a bright orange color and festive finish with sprinkles and candy eyeballs. The no-bake squares cool in the pan before they’re cut into 12 treats.
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Prep Time 10 minutes
Cook Time 7 minutes
Cooling 1 hour
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray as needed
  • 6 tbsp unsalted butter
  • 1 bag (10 oz) mini marshmallows
  • 1 orange gel food coloring as needed
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
  • 6 cup crispy rice cereal
  • 0.25 cup Halloween sprinkles
  • 24 candy eyeballs

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Lightly coat a 9x13-inch baking pan with nonstick cooking spray.
  2. Melt the butter in a large pot over low heat.
  3. Add the marshmallows and stir for 5 to 7 minutes, until completely melted and smooth.
  4. Remove the pot from the heat.
  5. Stir in orange gel food coloring until the mixture is the color you want.
  6. Stir in the vanilla and salt.
  7. Add the cereal and stir gently until evenly coated.
  8. Transfer the mixture to the prepared pan and gently press it into an even layer with a lightly greased spatula.
  9. Scatter the sprinkles and candy eyeballs over the top and gently press them in.
  10. Let the treats cool at room temperature for about 1 hour.
  11. Cut into 12 squares.

Notes

For neat squares, lightly grease the spatula before pressing the mixture into the pan. Store in an airtight container at room temperature for up to 3 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and vegan marshmallows.