Halloween Rice Krispie Treats
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Scary Halloween Rice Krispie Treats (5 Helpful Tips)

These skull-shaped Halloween rice krispie treats are so scary … scary good that is! It all starts with the perfect combination of a chewy, crunchy rice krispie treat that’s not too sweet. Today, I’m sharing 5 easy tips with you so that you can make Halloween treats for school or for your next party! I’m pumped that Halloween is next month. To celebrate, for the next four weeks, I’ll be building scary treats for my new Halloween Party Food series. And, today is the first of four new Halloween videos.
Prep Time20 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: International
Servings: 8 people
Author: Chewable Structures


  • 2 tbsp butter
  • 3 cups mini marshmallows
  • 1/2 tsp vanilla extract
  • 6 cups Rice Krispies
  • edible black sparkle gel (Wilton)
  • edible red sparkle gel (Wilton)


  • Watch my recipe video here: https://youtu.be/gSjRsH3khmo
  • Tip: Line a 9”x13” pan with parchment paper. Spread a thin layer of butter on the parchment paper and a wooden spatula. (This step will prevent the marshmallow mixture from sticking to the pan and the wooden spoon.)
  • On low heat, melt butter in a large pot and add the marshmallows.
  • Tip: To prevent burning, be patient and slowly stir the marshmallow mixture until it’s completely melted. This takes 2-3 minutes.
  • Add vanilla to mixture and stir until combined.
  • Add the rice krispies to the pot. Using a wooden spatula, stir until the rice krispies are coated in the delicious marshmallow mixture. Turn off the heat.
  • Immediately transfer mixture to the pan lined with parchment paper.
  • Tip: Let cool for 1 minute. Using your hands, lightly flatten the rice krispie mixture so that the surface is level. (Note: Do not press too hard, otherwise your rice krispies won’t be light and fluffy) Let cool for 2 minutes.
  • Tip: While the Halloween rice krispie treats are still slightly warm, cut 8 skulls using a 3.5” skull cookie cutter. Transfer to another baking sheet to fully cool (around 20 minutes).
  • Tip: When the skull is cool. Add the 8” treat stick into the bottom of the skull.

Decorating Instructions:

  • Using a sharp pairing knife cut a slit on the topside of the skull. (Watch my recipe video for a better visual). Carefully wedge the cleaver icing decoration into the slit.
  • Using black sparkle gel, pipe the eyes and mouth onto the skull.
  • Using red sparkle gel, pipe red lines near the cleaver to mimic blood.



Other Supplies Needed:
  1. 5-inch Skull Cookie Cutter (Sur La Table)
  2. Cleaver icing decoration (Michaels)
  3. Wilton Sparkle Gel, black (Michaels)
  4. Wilton Sparkle Gel, red (Michaels)
  5. 8” Treat Sticks (Michaels)
1. If you make these the day before serving, then store in an airtight container in the fridge. Before you serve these scary Halloween rice krispie treats, leave them out at room temperature for 30 minutes so the marshmallows have time to warm up and become deliciously chewy again.