I turned a classic Rice Krispie treat into Halloween Rice Krispie Treats shaped like playful mummies, decorated with white chocolate bandages and candy eyes to create a spooky centerpiece for any Halloween spread.

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I love turning simple pantry stuff into silly seasonal snacks and these mummy treats always make me smile. With rice krispies cereal and mini marshmallows it’s surprisingly easy to get somehow spooky and nostalgic at the same time.

People always ask what I used to make the eyes pop cause they look too cute to eat, and I never say everything cause its more fun to watch them guess. Theyre perfect for a quick Halloween Rice Krispie Treats spread and are great as Nut Free Halloween Treats at school parties.

Try one and dont blame me when everyone wants seconds.

Ingredients

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Light crisp rice cereal, mostly carbs, gives crunch and structure to the treats.
Adds rich fat and flavor, helps melt marshmallows, brings a creamy mouthfeel.
Mostly sugar, make treats sweet and sticky, theyre what bind everything when heated.
Small amount boosts sweetness and aroma, masks overly sugary notes, tastes homey.
Adds sweet creamy coating for mummies, mostly sugar and fat, melts smooth.
Decorative candy, negligible nutrition, makes treats spooky cute and kid friendly.
Optional, helps thin white chocolate for drizzling, adds a little fat.
Balances sweetness, enhances flavors, barely adds sodium when just a pinch.
Prevents sticking, no real nutrition, makes removing squares easier and cleaner.

Ingredient Quantities

6 cups rice krispies cereal

4 tablespoons unsalted butter

1 (10 ounce) bag mini marshmallows (about 40)

1 teaspoon vanilla extract

pinch of salt (optional)

8 ounces white chocolate chips or white candy melts

1 tablespoon vegetable oil or shortening (optional)

about 40 to 60 candy eyes, assorted sizes

cooking spray or a little butter for the pan (optional)

How to Make this

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1. Lightly grease a 9 by 13 inch pan with cooking spray or a little butter, or line it with parchment for easier removal.

2. In a large pot melt 4 tablespoons unsalted butter over low heat, add the whole 10 ounce bag of mini marshmallows and stir constantly until they are mostly melted and smooth, then take the pot off the heat.

3. Stir in 1 teaspoon vanilla extract and a pinch of salt if you want it to taste more balanced, then quickly add 6 cups rice krispies cereal and fold until every flake is coated.

4. Press the mixture firmly into the prepared pan using a buttered spatula or a piece of parchment paper so it packs down evenly, dont smash too hard or it becomes rock solid.

5. Let the slab cool for about 10 to 15 minutes so it firms up but is still warm enough to cut without cracking, then use a sharp knife sprayed with cooking spray or wiped with butter to cut into rectangles or bars.

6. While the bars cool a little more, melt 8 ounces white chocolate chips or white candy melts. Do this in short bursts in the microwave (20 to 30 seconds, stir, repeat) or over a double boiler, and stir in 1 tablespoon vegetable oil or shortening if you want a thinner, shinier drizzle.

7. Spoon or drizzle the melted white chocolate in thin lines across each bar to make mummy wraps. Use a fork or a small piping bag or a zip top bag with the corner snipped, whatever you got, its fine.

8. Immediately press candy eyes onto the melted white chocolate while it is still wet so they stick, aim for 2 eyes per mummy but mix sizes and placements to make them silly and imperfect.

9. Let the white chocolate set at room temperature for about 30 minutes or pop the tray in the fridge for 10 to 15 minutes to speed it up, then serve or store the treats in an airtight container at room temp for up to 3 days.

Equipment Needed

1. 9 by 13 inch baking pan, greased or lined with parchment
2. Large pot for melting butter and marshmallows
3. Rubber or silicone spatula (butter it so the mix wont stick)
4. Measuring cups and measuring spoons
5. Sharp knife and cutting board (spray or wipe the knife with butter)
6. Microwave-safe bowl or a double boiler for melting white chocolate
7. Small piping bag or zip-top bag with corner snipped, or a fork for drizzling
8. Spoon for stirring and a sheet of parchment or piece of buttered paper to press the slab down

FAQ

Q: How many mummy treats does this recipe make?
A: About a 9×13 pan, roughly 20 to 24 bars depending how big you cut them. With 40 to 60 candy eyes you can make around 20 to 30 mummies if you use one or two eyes each.

Q: What's the best way to melt the white chocolate without it seizing?
A: Microwave in 20 to 30 second bursts, stirring well between each burst, or use a double boiler over low heat. If it looks too thick add 1 teaspoon at a time of vegetable oil or shortening until smooth. Keep all water away from the chocolate, even a little steam will make it seize.

Q: How do I get the candy eyes to stick and not fall off?
A: Press the eyes into the warm rice krispie surface right after you cut the bars, or stick them on with a small dab of melted white chocolate while the drizzle is still wet. You can also use a tiny drop of piping icing. Press gently so you dont squish the bar.

Q: Can I make these ahead and how should I store them?
A: Yes make them a day or two ahead. Store in an airtight container at room temp for best texture up to 3 days, they may dry out a bit after that but still be ok for 5 to 7 days. Freezing works too: wrap individually and freeze up to 4 to 6 weeks, thaw at room temp. Dont refrigerate unless you want condensation that makes them soggy.

Q: I dont have white chocolate chips, what can I use instead?
A: Use white candy melts, almond bark, or any melting white coating. Candy melts often need no thinning, while white chocolate chips usually need a little oil or shortening to get a smooth drizzle.

Q: Why are my rice krispie bars too hard or too gooey?
A: Too hard usually means you overcooked the marshmallows or packed the mixture too tight in the pan. Too gooey means not enough cereal to marshmallow ratio, or they didnt set long enough. Work quickly while marshmallows are hot, press firmly but not so hard you squeeze out all the air.

Halloween Mummy Treats Recipe Substitutions and Variations

Rice Krispies cereal: swap for puffed rice cereal (same crisp, just maybe less sweet) or crisped quinoa/puffed millet for a nuttier, gluten-free option.
Unsalted butter: use salted butter and skip the pinch of salt, or use solid coconut oil or vegan butter 1:1 if you want dairy-free — they behave almost the same when melting.
Mini marshmallows: use marshmallow creme (about one 7 to 8 oz jar) or melt 3 to 4 cups large marshmallows instead; both will bind the cereal the same way, just stir more to fully melt.
White chocolate chips / candy melts and oil: swap with white almond bark or melting wafers, or use tinted candy melts; if your chocolate is thick add 1 tablespoon coconut oil or a little shortening to smooth it out.

Pro Tips

1) Heat control is everything, dont crank the heat or youll scorch stuff, melt slowly and if the mix gets too stiff stir in a teaspoon of milk or a little extra butter to loosen it, that fixes stringy or grainy goo fast.

2) When you press the mixture into the pan use a flat measuring cup wrapped in plastic or a piece of parchment to get an even top, press firmly but not like youre squashing a bug or the bars will turn rock hard.

3) For super smooth shiny white chocolate add a small bit of vegetable oil or shortening if it seems thick, microwave in short bursts and stir between each one, if it starts to look grainy stop heating and stir till it calms down.

4) Attach the candy eyes while the chocolate is still tacky or use a tiny dab of melted chocolate like glue, and store the bars in a single layer or separated by parchment in an airtight container so the eyes dont stick together.

Halloween Mummy Treats Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

285

kcal

Equipment: 1. 9 by 13 inch baking pan, greased or lined with parchment
2. Large pot for melting butter and marshmallows
3. Rubber or silicone spatula (butter it so the mix wont stick)
4. Measuring cups and measuring spoons
5. Sharp knife and cutting board (spray or wipe the knife with butter)
6. Microwave-safe bowl or a double boiler for melting white chocolate
7. Small piping bag or zip-top bag with corner snipped, or a fork for drizzling
8. Spoon for stirring and a sheet of parchment or piece of buttered paper to press the slab down

Ingredients

6 cups rice krispies cereal
4 tablespoons unsalted butter
1 (10 ounce) bag mini marshmallows (about 40)
1 teaspoon vanilla extract
pinch of salt (optional)
8 ounces white chocolate chips or white candy melts
1 tablespoon vegetable oil or shortening (optional)
about 40 to 60 candy eyes, assorted sizes
cooking spray or a little butter for the pan (optional)

Directions

Lightly grease a 9 by 13 inch pan with cooking spray or a little butter, or line it with parchment for easier removal.
In a large pot melt 4 tablespoons unsalted butter over low heat, add the whole 10 ounce bag of mini marshmallows and stir constantly until they are mostly melted and smooth, then take the pot off the heat.
Stir in 1 teaspoon vanilla extract and a pinch of salt if you want it to taste more balanced, then quickly add 6 cups rice krispies cereal and fold until every flake is coated.
Press the mixture firmly into the prepared pan using a buttered spatula or a piece of parchment paper so it packs down evenly, dont smash too hard or it becomes rock solid.
Let the slab cool for about 10 to 15 minutes so it firms up but is still warm enough to cut without cracking, then use a sharp knife sprayed with cooking spray or wiped with butter to cut into rectangles or bars.
While the bars cool a little more, melt 8 ounces white chocolate chips or white candy melts. Do this in short bursts in the microwave (20 to 30 seconds, stir, repeat) or over a double boiler, and stir in 1 tablespoon vegetable oil or shortening if you want a thinner, shinier drizzle.
Spoon or drizzle the melted white chocolate in thin lines across each bar to make mummy wraps. Use a fork or a small piping bag or a zip top bag with the corner snipped, whatever you got, its fine.
Immediately press candy eyes onto the melted white chocolate while it is still wet so they stick, aim for 2 eyes per mummy but mix sizes and placements to make them silly and imperfect.
Let the white chocolate set at room temperature for about 30 minutes or pop the tray in the fridge for 10 to 15 minutes to speed it up, then serve or store the treats in an airtight container at room temp for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.