Halloween Crispy Rice Treats
These vibrant Halloween treats are sure to be popular at any spooky gathering. They feature a marbled green and purple base made from crispy rice cereal and marshmallows. Once set, they are decorated with a web of pulled marshmallow strings and finished with chocolate spider details. The process takes about 90 minutes from start to finish and yields 9 generous portions.
Ingredients
- Nonstick cooking spray
- Two 12oz bags marshmallows
- 6 tablespoons unsalted butter, cut into tablespoons
- Green gel food colouring
- Purple gel food colouring
- 9 cups crispy rice cereal
- 1/2 cup semisweet chocolate chips
- Halved chocolate-covered peanuts or black or orange jellybeans, for decorating
Method
- Prepare a 9-by-13-inch baking dish by lining it with foil, allowing it to overhang the edges by an inch or two. Coat the foil with nonstick cooking spray.
- Take half a bag of marshmallows and set them aside. Place the remaining marshmallows from one and a half bags equally into two separate large microwave-safe bowls. Add the butter, divided between the two bowls.
- Microwave the first bowl for about 45 seconds until the marshmallows start to melt. Stir thoroughly, then microwave again for approximately 30 seconds more until fully melted. Stir in green gel food colouring until the mixture is a uniform, bright green. Mix in 4 1/2 cups of the crispy rice cereal, ensuring it is fully coated. Repeat this melting process with the second bowl, tint the mixture with purple gel food colouring, and stir in the remaining 4 1/2 cups of cereal.
- Coat your hands with cooking spray or use disposable gloves. Using one hand for each colour, drop spoonfuls of the cereal mixture randomly into the prepared pan to create a layered, mottled look. Once all the mixture is in the pan, press it down firmly to create an even, smooth surface. Allow it to cool and set completely for at least 1 hour.
- Use the overhanging foil to lift the slab of treats from the pan. Peel back the foil edges to create a flat surface for decorating. If desired, use a serrated knife to trim the edges neatly, then cut the slab into 9 rectangles. Separate the treats slightly on the foil.
- Place the reserved half bag of marshmallows in a large microwave-safe bowl. Microwave for about 45 seconds until they begin to melt. Stir and microwave again for approximately 30 seconds more until completely melted. Stir until smooth, then let it cool just enough to handle.
- Wearing disposable gloves, take a handful of the melted marshmallow and rub it between your hands until you can stretch it into long, thin strings. Drape these strings over the treats, pulling from various directions to form a web-like pattern. Use more marshmallow as needed.
- Melt the chocolate chips using a double boiler or in the microwave at 50-percent power, heating in 30-second intervals and stirring well between each until smooth. Transfer the melted chocolate to a piping bag fitted with a small plain tip. On each treat, pipe 8 legs close together, then place a halved chocolate-covered peanut or jellybean, cut side down, on top to form the spider's body. Add one spider to each treat.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryRice
AuthorFood Network Kitchens
