83% would make this again

Halloween Rice Crispy Treats

Q: Why did my Rice Crispy treats come out hard?

High heat or overcooking the marshmallow mixture is usually the cause. Melt the butter and marshmallows gently over low to medium low heat and remove the pan from the heat as soon as the marshmallows are mostly melted, then finish stirring off the heat to avoid cooking the sugar too long. Professional recipe testers and cooking sites recommend keeping the temperature low and stirring constantly to prevent that rock hard result.

Q: Why are my treats too gooey or sticky after they cool?

Too much butter or marshmallow relative to the cereal and packing the mixture in the pan too firmly will make the bars overly sticky. Use the recommended marshmallow to cereal ratio, fold in the cereal quickly, and press the mixture into the pan gently with a parchment covered hand or the back of a butter wrapper so the bars stay soft but not gluey. User forums and troubleshooting guides point to reducing butter or adding a little extra cereal next batch if this keeps happening.

Q: How do I keep them soft and chewy for a couple of days?

Make the recipe with a slightly generous amount of marshmallows, add a small spoon of light corn syrup if you like, and store the cooled bars in an airtight container at room temperature. Many home cooks say extra marshmallows and corn syrup help retain chewiness, and keeping air out prevents them from drying out. If you must refrigerate, bring them to room temperature before serving because cold makes them firm.

Q: Can I mix in candy corn or sprinkles without problems and how do I avoid colour bleeding?

You can add candy corn and sprinkles, but fold candy in sparingly because candy corn is very sweet and can overwhelm the bars. For sprinkles, wait a few minutes after you press the warm mixture into the pan so the surface cools slightly, then scatter sprinkles or press them on top rather than mixing them in while everything is very hot, which can cause colours to bleed. Many recipe notes and user tips recommend adding delicate decorations to the slightly cooled surface or using jimmies rather than tiny nonpareils.

Q: How should I store Rice Crispy treats and how long do they last?

Store at room temperature in an airtight container for best texture and flavour; they usually stay fresh and chewy for about three to five days. Freezing is also an option for longer storage; wrap squares individually and thaw at room temperature when you are ready to eat them. Refrigeration is not recommended unless needed because it makes them firm and can change the texture.

Q: What is the best marshmallow to cereal ratio for reliable results?

A common, reliable ratio is about one 10 to 12 ounce bag of mini marshmallows for 6 to 9 cups of cereal depending on how chewy you want the bars; many cooks bump the marshmallows up a bit for a softer bar. If you prefer extra chew, add a little corn syrup or fold in an extra cup of mini marshmallows off the heat so you get pockets of gooeyness without overheating the whole batch. Testers and community recipes consistently recommend not skimping on marshmallows and stirring gently to coat the cereal evenly.

Vish G

October 8, 2025

Halloween Rice Crispy Treats are such a low effort eye catching dessert idea! These gooey, crunchy bites turn ordinary cereal into spooky fun with just a few clever touches. Perfect for parties, lunchboxes or when you just need an excuse to eat marshmallows again.

PREP TIME

15 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

6 cups (about 160 g) puffed rice cereal (Rice Krispies or similar)
½ cup (115 g or 1 stick) unsalted butter
1 bag (10 oz / 280 g) mini marshmallows, plus 1 extra cup (25 g) for folding in at the end
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
1 tablespoon light corn syrup or golden syrup (optional, keeps them soft)
½ to ¾ cup (80–100 g) Halloween candy such as chopped candy corn or mini M&M’s
¼ cup (25 g) Halloween-themed sprinkles (jimmies or quins work best)
A small pinch of flaky sea salt for sprinkling on top (optional)

Instructions

Line a 9×13 inch (23×33 cm) baking dish with parchment paper, leaving some hanging over the sides for easy lifting later. Lightly butter or oil the parchment.
Pour the rice cereal into a large mixing bowl so it’s ready when you need it.
In a large pot, melt the butter over medium-low heat. Let it cook for 2–3 minutes until it starts to smell nutty and turns a light golden brown. This gives the treats a rich, toffee-like flavour.
Add the marshmallows to the melted butter, keeping the heat low. Stir slowly and constantly until they are mostly melted and smooth. Avoid letting the mixture boil, as that can make the treats hard later.
Once melted, take the pot off the heat. Quickly stir in the vanilla extract, salt, and corn syrup if using.
Stir in the rice cereal gently but quickly until everything is evenly coated. Add the extra cup of mini marshmallows and half of your candy pieces and fold them through, this creates little pockets of gooey texture and colour.
Tip the mixture into the prepared dish while still warm. Use a piece of parchment paper or the butter wrapper to gently press it down evenly and be sure you don’t press too hard or the bars will be dense.
Let the pan sit for 5–8 minutes to cool slightly before adding the sprinkles and remaining candy pieces. Sprinkle them evenly over the top and press lightly so they stick without melting.
If you like a touch of contrast, sprinkle a little flaky sea salt over the top for a sweet and salty finish.
Let the treats cool completely at room temperature for about 45 minutes before cutting into 12 even squares. Use a buttered knife for clean cuts.
Store in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy thanks to the extra marshmallows and gentle mixing.