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Easy Rice Krispie Halloween Treats

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(This post has been updated from the original October 2017 version to provide a better experience for you)

When it comes to Halloween treats, don’t you want something that looks creepy, tastes great but is actually really simple and quick to make? Snap – me too! These CRAZY quick and easy rice krispie Halloween treats not only look the part but they taste it too. Just like my ginger-dead men Halloween biscuits and ‘bloody surprise Halloween cupcakes, you get maximum effect with minimum effort. That’s the kind of math I love to do!

Rice Krispie Halloween treats on a plate with fake spiders

These Halloween treats are very popular in my house. They always seem to just magically disappear (mysteriously whenever the Mr is left alone in the near by vicinity…) which can only speak volumes for their undeniable yumminess!

Rice Krispie Halloween Treats in a stack with fake black spiders crawling up

When I was looking at what creepy Halloween food ideas I could imagine into existence this year, I knew at least one had to include edible eyes. There’s something SO creepy about your food staring back at you but also really fun too!

Rice Krispie Halloween treats on a plate

Recipe tips

Have you never made rice krispie bars before? Fear not! I’m right here with some awesome top tips to help you every step of the way.

  • Start out using the biggest saucepan you have. It needs to be able to fit ALL the ingredients in it with room to spare for mixing.
  • When pressing the finished rice krispie mixture into your baking tin, use a lightly oiled metal spoon. This will really help with the stickiness, making your life WAY easier!
  • If you’ve tempered your chocolate as directed in the recipe below, don’t store them in the fridge. They will likely lose that lovely shine due to the dramatic change in temperature. (Similarly, don’t store them anywhere too warm either!)
  • Store your treats in a metal container instead of plastic. Sugar likes to ‘sweat’ in plastic meaning your rice krispies may become a little soggy and lose their crunch.
  • Don’t wander off when melting the marshmallows. They could catch and burn on the bottom of the pan!
  • Want to make this with the kids/grandkids? Sure thing! Keep them away from the open flames of the hob and melt the marshmallows in the microwave in 10 second intervals. Just make sure to use a very large bowl and stir well between each blast.
Rice Krispie Halloween Treats in a stack with fake black spiders crawling up

Rice Krispie Halloween Treats – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Here is what you will need to make 16 bars.


  • 50g (1/4 cup) Unsalted Butter
  • 320g (11 oz) Marshmallows
  • 110g (4 oz) Rice Krispies Cereal
  • 250g (9 oz) Milk Chocolate
  • Halloween Coloured Sprinkles
  • 32 x Edible Eyes

Essential Equipment

  • 20cm (8″) Square Baking Tin
  • Large Saucepan

Rice Krispie bar instructions

First grease and line your baking tin with baking paper (leaving a good overhang to help you remove it later) and set to one side.

Then, in a large saucepan, melt the butter (50g | 1/4 cup) over a low/medium heat.

butter melting in a large saucepan

Next add in the marshmallows (320g | 11 oz) and melt gently, stirring constantly so they don’t catch on the bottom.

white mini marshmallows in a large saucepan
white mini marshmallows melting in a large saucepan
Melted white mini marshmallows in a large saucepan

Now dump in all the Rice Krispies (110g | 4 oz) and give it a really good mix. Make sure all the cereal is evenly coated.

Rice Krispies & melted marshmallow in a large saucepan

Then tip the mixture into your prepared tin and press in firmly using the back of a lightly oiled metal spoon. (I find this the easiest way, otherwise you get yourself into a sticky mess!)

Rice Krispie marshmallow mixture pressed into a lined baking tray

Place into the fridge while we make the topping.

Decorating instructions

Next, break the chocolate (250g | 9 oz) into a large microwavable bowl. Reduce your microwave’s power to half and heat in 20 second intervals, stirring well between each time.

Once it is 2 thirds melted, don’t heat again – just stir stir stir until it’s completely melted. And there you are – you have tempered your chocolate in the easiest way possible!

melted chocolate in a large glass bowl

Then pour your melted chocolate over the Rice Krispies and smooth out.

melted chocolate smoothed over a rice krispie marshmallow mixture in a baking tin

Finally, while the chocolate is still melted, sprinkle over your chosen Halloween decorations. If using edible eyes like me – be mindful of where you will be slicing so you can try and get a pair (or more!) on every bar.

Edible eyes and halloween coloured sprinkles scattered over melted chocolate

Leave at room temperature to set completely before removing and slicing into 16 bars (a 4 x 4 grid.) You may find it easier to lightly oil your knife if it sticks a little.

Store in an airtight container at room temperature and consume within 3-4 days.

Rice Krispie Halloween treats on a plate with fake spiders

Didn’t I tell you these Rice Krispie Halloween Treats were crazy easy to make?! They’re 100% the Mr’s favourite too so didn’t last very long in our house at all. I think I’m going to have to make another batch for the trick or treaters and actually hide them from him!

How are you going to decorate yours? Have you already made some? I want to know! Please comment below or tag me in your pictures on any social media. You have no idea how much I LOVE hearing from you!

Rice Krispie Halloween treats on a plate with fake spiders

Alternative design options

If you want to change up these Halloween treats and use a different spooky design, or even have multiple designs to spice up your Halloween party table – you can absolutely do that! Here are some awesome ways you can tweak this recipe to impress all your friends and family.

  • Add food colouring gel to the melted marshmallow mixture to make the colour more exciting. (OR use different coloured marshmallows.)
  • Use white chocolate for the topping and decorate with edible eyes for ‘ghost’ krispie treats
  • Use a white chocolate topping and milk chocolate buttons to make spiders. Simply use the buttons as ‘bodies’ pipe the ‘legs’ on with melted milk chocolate.
  • Use milk or dark chocolate for the topping then decorate with white chocolate ghosts. (Just like I did in this easy Halloween bark recipe.)
  • Use white chocolate for the topping and decorate with ‘blood spatter’. Just colour more melted white chocolate with red food colouring gel and splatter over the top using a fork.
  • Simply decorate the top with Halloween shaped sprinkles (cheap & easily found on sites like eBay)
  • Use a milk/dark chocolate topping and create spider webs with white chocolate using the same technique as in this epic Halloween dessert recipe.

The possibilities are endless, just use your imagination!

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Rice Krispie Halloween treats on a black plate with fake spiders. Set against purple netting on a grey backdrop, there is also a small pumpkin light in the background. A text overlay says " rice krispie halloween treat bars"
Rice Krispie Halloween treats on a plate with fake spiders

Rice Krispie Halloween Treats - Printable Recipe

Yield: 16 Servings
Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Learn how to make the easiest Halloween treats EVER! Terrifyingly tasty rice krispie bars with creepy eyes are the perfect Halloween party treat!


  • 50g (1/4 cup) Unsalted Butter
  • 320g (11 oz) Marshmallows
  • 110g (4 oz) Rice Krispies Cereal
  • 250g (9 oz) Milk Chocolate
  • Halloween Coloured Sprinkles
  • 32 x Edible Eyes

Essential Equipment

  • 20cm (8″) Square Baking Tin
  • Large Saucepan


  1. Lightly grease and line the tin with baking paper. Melt the butter in a large saucepan over a low/medium heat.
  1. Add the marshmallows and stir continuously until melted.
  2. Thoroughly mix in the rice cereal then press the mixture into the lined tin with an oiled metal spoon. Place in the fridge.
  3. Break the chocolate into a bowl and switch your microwave's power to half. Then heat in 10 second intervals in the stirring very well after each blast. When two thirds melted - don't heat any more. Stir until 100% melted.
  4. Smooth the chocolate over the top. While it's still melted, decorate with sprinkles and edible eyes. Allow to set at room temperature then take out the tin and cut into 16 pieces. Store in a metal container at room temperature. Consume within 3-4 days.


See the main post for a more detailed, step by step picture recipe.

Be sure to read the Recipe Tips section for lots of helpful information before you begin making this recipe.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 65mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 2g

Nutritional information on should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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About Emma Mason

Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!

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