Ingredients
Scale
- 6 cups puffed rice cereal
- 10 ounces marshmallows (halal-certified)
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Gel food coloring (orange, neon green, and purple)
- 2 tablespoons candy eyeballs of various sizes
- 1/4 cup dark chocolate chips (melted for decorating)
- 2 tablespoons festive Halloween sprinkles
- Non-stick cooking spray or extra butter for greasing
Instructions
- Start by greasing a 9×9 inch square baking pan with butter or non-stick cooking spray. You can also line it with parchment paper for even easier removal later.
- In a large pot, melt the 1/4 cup of butter over low heat. Be careful not to let the butter brown.
- Add the marshmallows to the melted butter. Stir constantly with a silicone spatula until the marshmallows are completely melted and the mixture is smooth.
- Remove the pot from the heat and stir in the vanilla extract. If you want different colored treats, divide the marshmallow mixture into three separate bowls now.
- Add a few drops of gel food coloring to each bowl (one orange, one green, one purple) and stir until the color is vibrant and even.
- Divide the puffed rice cereal evenly among the colored marshmallow mixtures. Fold the cereal in gently until it is fully coated.
- Transfer the mixture to your prepared pan. Use a greased spatula or your fingers (lightly oiled) to press the mixture down. Do not press too hard, or the treats will be tough.
- While the treats are still sticky, press the candy eyeballs into the top in random spots to create “monsters.” Scatter the festive sprinkles over the top.
- Allow the treats to cool at room temperature for at least 30 minutes. Once cooled, melt the chocolate chips and drizzle thin lines over the treats to look like spider webs.
- Cut the treats into squares or rectangles and serve your spooky creations!
- Cook Time: 45 minutes