Monster Rice Krispies Treats

Classic marshmallow treats cut into bars, popped on sticks, dipped in colorful white chocolate, and finished with candy eyes—perfect for Halloween parties.

← Halloween Recipes Home makes ~20 pops no bake

Ingredients

6 cups crisped rice cereal (Rice Krispies)
4 cups mini marshmallows (about 8 oz)
3 Tbsp unsalted butter
2 cups white chocolate chips or coating wafers
Gel food coloring: green, purple, blue (or any monster hues)
Candy eyes
Popsicle sticks or sturdy paper straws
Pan: 9×13 in (23×33 cm), lined with parchment and lightly greased

For extra-chewy bars, add 1 additional cup marshmallows; for firmer bars, add ½ cup more cereal.

Directions

Prep the pan: Line a 9×13-inch pan with parchment, leaving overhang for lifting. Lightly butter or spray the paper so the treats release cleanly.
Melt & mix: In a large pot over medium-low heat, melt the butter. Add marshmallows and stir constantly until completely smooth—do not boil (it makes them tough). Remove from heat.
Fold in cereal: Immediately add the cereal and stir with a greased spatula until every bit is coated.
Press: Transfer to the prepared pan. With the spatula or a sheet of greased parchment, press into an even layer, reaching the corners without smashing too hard (keeps them soft).
Cool & cut: Let set until firm, about 30 minutes. Lift out and cut into rectangles, about 20 bars. Insert a popsicle stick into one short side of each bar.
Melt white chocolate: Place white chocolate chips in a microwave-safe bowl. Heat at 50% power in 30-second bursts, stirring between, until 85–90% melted; stir to finish smooth. (Or melt gently over a double boiler.)
Tint: Divide melted chocolate among 2–3 bowls. Stir in a few drops of gel food coloring to reach bright monster shades.
Dip & decorate: Dip the top third to half of each bar in colored chocolate, letting excess drip back. Set on parchment and immediately press on candy eyes. For drippy “slime,” add an extra spoonful along the edge and let it ooze down.
Set & serve: Chocolate will set in 10–15 minutes at room temp (faster in the fridge). Keep treats covered at room temperature for up to 3 days.

Tip: If the chocolate thickens while you work, warm it for 5–10 seconds and stir. Avoid adding liquid food colors—they can seize melted chocolate.

Variations

Flavor boost: Stir 1 tsp vanilla or ½ tsp almond extract into the melted marshmallows.
Mix-ins: Add ½ cup mini chocolate chips (cool mixture 2 minutes first so they don’t melt).
Monster hair: Sprinkle colored jimmies over wet chocolate before it sets.

Make-Ahead & Storage

Best the day made; store airtight at room temp up to 3 days.
To freeze undecorated bars, wrap well and freeze up to 1 month; thaw at room temp, then dip and decorate.

Serving Info

Yield	~20 monster pops
Active Time	25 minutes
Set Time	30 minutes
Category	Dessert · No-Bake · Halloween
Cuisine	American