Frankenstein Rice Krispie Treats Recipe

I took just a few store-bought ingredients and crafted spooky Frankenstein treats that double as fun Halloween Rice Krispie Treats, and I can’t wait to reveal the quick trick that makes them so delightfully simple.

A photo of Frankenstein Rice Krispie Treats Recipe

I love taking a simple childhood favorite and making it mischievous, and these Frankenstein Rice Krispie Treats do just that. Using crunchy Rice Krispies cereal and goofy candy eyeballs the faces practically beg to be prodded, and somehow the silly little bolts become oddly compelling.

I brought them to a Halloween Rice Krispie Treats get together and they vanished before I could grab a plate so now I always stash extras. They’re perfect as Spooky Snacks on a dessert table, and yeah you will get sticky fingers and loud laughs, which makes them way more fun.

Ingredients

Ingredients photo for Frankenstein Rice Krispie Treats Recipe

  • Rice Krispies cereal: light crispy rice, mostly carbs and low fiber, great for texture.
  • Mini marshmallows: very sweet, mostly sugar, give chew and stickiness, kids love em.
  • Unsalted butter: adds fat and richness, helps hold treats together, not much protein.
  • Green candy melts or gel: gives spooky color, either adds sweetness or simply colors.
  • Candy eyeballs: pure candy sugar, for decoration, fun and a little crunchy.
  • Pretzel sticks: add saltiness and crunch, act like bolts or texture contrast, nice touch.
  • Semisweet chocolate or black gel: makes hair and stitches, adds bitter balance to sweetness.

Ingredient Quantities

  • 6 cups Rice Krispies cereal
  • 10 oz bag mini marshmallows (about 4 cups)
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract (optional)
  • 8 ounces green candy melts or 1 teaspoon green gel food coloring (if using candy melts you wont need gel)
  • 20 to 24 candy eyeballs
  • 1 tube black decorating gel or 1/2 cup melted semisweet chocolate for hair and stitches
  • 12 small pretzel sticks, broken into bolt shapes

How to Make this

1. Line an 8×8 inch baking pan with parchment and lightly butter or spray the paper so the treats dont stick.

2. In a large saucepan melt 3 tablespoons butter over low heat, add the 10 oz bag mini marshmallows and stir constantly until smooth and melted, then remove from heat.

3. If youre using vanilla add 1 teaspoon now and stir. For color pick one: if using 1 teaspoon green gel food coloring stir it into the melted marshmallows a little at a time until you like the shade; if using 8 ounces green candy melts melt them separately in the microwave in 20 to 30 second bursts stirring between, then stir the melted candy into the marshmallow mix until evenly green.

4. Add 6 cups Rice Krispies cereal to the pot and fold quickly with a spatula until every piece is well coated. Dont overmix or the cereal will get mushy.

5. Transfer mixture to the prepared pan and press evenly using a buttered spatula or buttered hands. Press firmly but not so hard you compress them flat; you want them still a bit airy.

6. Let the pan cool and set for at least 30 minutes at room temp. If youre impatient you can chill 15 to 20 minutes in the fridge but dont let them get too cold or theyll crack when you cut.

7. Lift the slab out on the parchment and cut into 20 to 24 squares or whatever size you want. Warm your black decorating gel tube a few seconds in hot water if it feels stiff, or melt 1/2 cup semisweet chocolate and transfer to a small piping bag or a zip bag with the corner snipped.

8. Use the black gel or melted chocolate to pipe Frankenstein hair across the top of each square and little stitches on the forehead. You can wiggle the bag for messy hair and short straight lines for stitches, looks more spooky that way.

9. Press candy eyeballs onto each treat using a tiny dab of black gel or melted chocolate to glue them. Insert broken pretzel stick “bolts” into the sides by pushing a bit into the treat and securing with another small dab of chocolate or gel if needed.

10. Let the decorations set, then store the treats in an airtight container at room temperature up to 3 days. Tip: if the candy melts or chocolate stiffens while youre working, microwave 8 to 10 seconds and stir, and keep a little extra buttered spatula or parchment handy to press without sticking.

Equipment Needed

1. 8×8 inch baking pan
2. Parchment paper plus nonstick spray or softened butter to coat
3. Large saucepan
4. Heatproof rubber spatula for stirring and folding
5. Measuring cups and measuring spoons
6. Microwave-safe bowl (for candy melts) or small saucepan for melting chocolate
7. Small piping bag or zip-top bag (snip a corner) and a toothpick or small spoon to fill it
8. Sharp knife or bench scraper for cutting, plus a cutting board or protected counter surface

FAQ

Frankenstein Rice Krispie Treats Recipe Substitutions and Variations

  • Rice Krispies cereal: use any puffed rice cereal 1:1 (store brand or gluten free puffed rice work fine) or swap in crisped rice granola for extra crunch.
  • Mini marshmallows (10 oz): use about 40 large marshmallows, chopped, or equal volume homemade marshmallows; in a pinch 1 to 1 1/4 cups marshmallow creme will work but the texture is slightly different.
  • Unsalted butter 3 tablespoons: replace with 3 tablespoons coconut oil (solid) or a vegan margarine, same volume; if you use salted butter just skip adding extra salt.
  • Green candy melts or green gel: use 8 oz white chocolate plus 1/2 to 1 teaspoon green gel food coloring (add 1 to 2 teaspoons vegetable shortening per 4 oz chocolate to mimic candy melt texture), or buy precolored white candy coating.

Pro Tips

– Keep the heat low when melting the marshmallows, high heat makes them grainy and stiff. If they start to look grainy just stir in a teaspoon of light corn syrup or a little extra butter and it usually smooths right back out.

– If you use gel coloring add it a drop at a time and mix well, it stains hands and clothes so either wear gloves or rub a tiny bit of cooking oil on your palms first, dont get carried away with color or youll need more marshmallow to tone it down.

– Use the parchment overhang to lift the whole slab out and press firmly but not like youre flattening pancakes, you want some air left. For clean cuts heat a sharp knife under hot water, wipe dry between cuts and reheat, that makes neat squares without tearing.

– Warm the black gel or chocolate a few seconds if it gets stiff, and use a toothpick for tiny dabs to set the candy eyes before pressing them on. Store in an airtight container with parchment between layers at room temp, dont refrigerate or theyll get rock hard.

Frankenstein Rice Krispie Treats Recipe

Frankenstein Rice Krispie Treats Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I took just a few store-bought ingredients and crafted spooky Frankenstein treats that double as fun Halloween Rice Krispie Treats, and I can't wait to reveal the quick trick that makes them so delightfully simple.

Servings

12

servings

Calories

232

kcal

Equipment: 1. 8×8 inch baking pan
2. Parchment paper plus nonstick spray or softened butter to coat
3. Large saucepan
4. Heatproof rubber spatula for stirring and folding
5. Measuring cups and measuring spoons
6. Microwave-safe bowl (for candy melts) or small saucepan for melting chocolate
7. Small piping bag or zip-top bag (snip a corner) and a toothpick or small spoon to fill it
8. Sharp knife or bench scraper for cutting, plus a cutting board or protected counter surface

Ingredients

  • 6 cups Rice Krispies cereal

  • 10 oz bag mini marshmallows (about 4 cups)

  • 3 tablespoons unsalted butter

  • 1 teaspoon vanilla extract (optional)

  • 8 ounces green candy melts or 1 teaspoon green gel food coloring (if using candy melts you wont need gel)

  • 20 to 24 candy eyeballs

  • 1 tube black decorating gel or 1/2 cup melted semisweet chocolate for hair and stitches

  • 12 small pretzel sticks, broken into bolt shapes

Directions

  • Line an 8×8 inch baking pan with parchment and lightly butter or spray the paper so the treats dont stick.
  • In a large saucepan melt 3 tablespoons butter over low heat, add the 10 oz bag mini marshmallows and stir constantly until smooth and melted, then remove from heat.
  • If youre using vanilla add 1 teaspoon now and stir. For color pick one: if using 1 teaspoon green gel food coloring stir it into the melted marshmallows a little at a time until you like the shade; if using 8 ounces green candy melts melt them separately in the microwave in 20 to 30 second bursts stirring between, then stir the melted candy into the marshmallow mix until evenly green.
  • Add 6 cups Rice Krispies cereal to the pot and fold quickly with a spatula until every piece is well coated. Dont overmix or the cereal will get mushy.
  • Transfer mixture to the prepared pan and press evenly using a buttered spatula or buttered hands. Press firmly but not so hard you compress them flat; you want them still a bit airy.
  • Let the pan cool and set for at least 30 minutes at room temp. If youre impatient you can chill 15 to 20 minutes in the fridge but dont let them get too cold or theyll crack when you cut.
  • Lift the slab out on the parchment and cut into 20 to 24 squares or whatever size you want. Warm your black decorating gel tube a few seconds in hot water if it feels stiff, or melt 1/2 cup semisweet chocolate and transfer to a small piping bag or a zip bag with the corner snipped.
  • Use the black gel or melted chocolate to pipe Frankenstein hair across the top of each square and little stitches on the forehead. You can wiggle the bag for messy hair and short straight lines for stitches, looks more spooky that way.
  • Press candy eyeballs onto each treat using a tiny dab of black gel or melted chocolate to glue them. Insert broken pretzel stick "bolts" into the sides by pushing a bit into the treat and securing with another small dab of chocolate or gel if needed.
  • Let the decorations set, then store the treats in an airtight container at room temperature up to 3 days. Tip: if the candy melts or chocolate stiffens while youre working, microwave 8 to 10 seconds and stir, and keep a little extra buttered spatula or parchment handy to press without sticking.

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.

Nutrition Facts

  • Serving Size: 64g
  • Total number of serves: 12
  • Calories: 232kcal
  • Fat: 13.1g
  • Saturated Fat: 8.1g
  • Trans Fat: 0.04g
  • Polyunsaturated: 0.8g
  • Monounsaturated: 2.5g
  • Cholesterol: 8mg
  • Sodium: 140mg
  • Potassium: 70mg
  • Carbohydrates: 50g
  • Fiber: 0.5g
  • Sugar: 41g
  • Protein: 1.5g
  • Vitamin A: 85IU
  • Vitamin C: 0mg
  • Calcium: 20mg
  • Iron: 1.5mg

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