Frankenstein Rice Krispie Treats
These no-bake Frankenstein treats have a pale-green marshmallow base that leaves the crisp-rice texture visible. Six thick rectangles become monster faces with rough chocolate hair, candy eyes, black icing, and mini-marshmallow bolts. Melt the marshmallows gently and press the cereal lightly to keep the bars chewy; vary the expressions for a homemade-looking batch.
Prep time: 25 minutes. Cook time: 10 minutes. Total time: about 1 hour 5 minutes, including setting. Makes 6 large treats.
Ingredients for Frankenstein Rice Krispie Treats
- 4 tablespoons unsalted butter (55g), plus a little for greasing
- 10 ounces mini marshmallows (285g), for the cereal base
- 6 cups crisp rice cereal (150g)
- 1/2 to 1 teaspoon green gel food coloring, as needed
- 1 cup semisweet chocolate chips or dark chocolate candy melts (170g)
- 12 medium candy eyes
- 12 additional mini marshmallows, for the side bolts
- 1 small tube black decorating icing, about 1/4 cup (60g)
Optional: Up to 2 tablespoons purple jimmies for a few hair caps, or small candy pieces for noses. If the melted chocolate is too thick to spread, stir in up to 1 teaspoon neutral vegetable oil or refined coconut oil. Do not add water.
How to Make Frankenstein Rice Krispie Treats
- Prepare the pan: Line a 9-by-13-inch pan with parchment, leaving overhang on two sides, and lightly grease it. Set out the eyes, bolt marshmallows, icing, and a parchment-lined tray. Keep the bowl and utensils for melting chocolate completely dry.
- Melt the marshmallows: Melt the butter in a large saucepan over low to medium-low heat. Add the 10 ounces of mini marshmallows and stir for about 5 to 7 minutes, just until smooth and glossy. Remove from the heat immediately; cooking the marshmallows longer can make the treats hard. Stir in the green coloring until the mixture is evenly pale green.
- Add the cereal: Quickly fold in the crisp rice cereal until no dry pockets remain. Transfer to the prepared pan and press into an even layer with a greased spatula or buttered hands. Press just enough to hold the mixture together without crushing or tightly packing the cereal.
- Set and cut: Let the slab cool, then chill uncovered for 30 to 45 minutes. Start checking at 30 minutes: it should lift without pulling apart and cut cleanly, but still yield when gently pressed. Lift it out by the parchment and cut into six thick rectangles with a lightly greased sharp knife, wiping the blade between cuts.
- Make the hair: Melt the chocolate in a dry microwave-safe bowl in 15- to 20-second bursts at 50% power, stirring between bursts, or melt gently in a double boiler. Spread a thick cap across one short end of each bar, shaping an uneven lower hairline while leaving most of the green cereal exposed. Add purple jimmies to a few caps, if using. Let the hair firm up for about 10 to 15 minutes.
- Make the faces: Use small dots of melted chocolate or black icing to attach two candy eyes and one mini-marshmallow bolt to each side of every bar. Position the bolts so they project sideways. Pipe varied mouths, brows, stitches, and scars with the black icing; add optional candy noses with a dot of icing or chocolate. Leave the treats uncovered until the details no longer smear and the bolts stay in place when lifted.
Serving and Storage
Serve the treats near room temperature for a softer chew. Arrange the varied faces with space between them on a dark board or platter. For a mixed cereal-treat display, add these Halloween Brain Rice Krispie Treats.
Once the decorations have set, store the treats airtight at cool room temperature in a single layer or with parchment between layers. They have the softest texture within 2 days and can be made one day ahead. Avoid warm spots that could soften the chocolate, and do not serve them straight from the refrigerator if they feel hard.
Freezing is a backup option. Wrap fully set treats individually and freeze in an airtight container for up to 3 months. Thaw them while wrapped at room temperature to limit condensation on the decorations; fresh treats will have a softer texture.
Nutrition
Approximate nutrition per large treat, based on 6 treats and excluding optional decorations: 495 calories, 4g protein, 16g fat, and 87g carbohydrates. Approximate values per 100g: 400 calories, 3g protein, 13g fat, and 71g carbohydrates. Values vary with the cereal, chocolate, icing, and size of each bar.
Equipment
- 9-by-13-inch pan
- parchment paper
- large saucepan
- greased spatula
- sharp knife
- microwave-safe bowl or double boiler
- piping tube
Ingredients
For the Rice Krispie Treats
- 4 tablespoons unsalted butter (55 g), plus more for greasing
- 10 ounces mini marshmallows (285 g)
- 6 cups crisp rice cereal (150 g)
- 1/2 to 1 teaspoon green gel food coloring
For Decorating
- 1 cup semisweet chocolate chips or dark chocolate candy melts (170 g)
- 12 medium candy eyes
- 12 mini marshmallows
- 1 small tube black decorating icing, about 1/4 cup (60 g)
Optional Decorations
- Up to 2 tablespoons purple jimmies
- Small candy pieces for noses
- Up to 1 teaspoon neutral vegetable oil or refined coconut oil, if needed to thin melted chocolate
Instructions
- Line a 9-by-13-inch pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
- Set out the candy eyes, mini marshmallows, black icing, and a parchment-lined tray. Keep the chocolate melting bowl and utensils completely dry.
- Melt the butter in a large saucepan over low to medium-low heat.
- Add the mini marshmallows and stir for 5 to 7 minutes, just until smooth and glossy. Remove from the heat immediately.
- Stir in the green food coloring until the marshmallow mixture is evenly pale green.
- Quickly fold in the crisp rice cereal until no dry pockets remain.
- Transfer the mixture to the prepared pan and gently press it into an even layer with a greased spatula or buttered hands.
- Let the slab cool, then chill uncovered for 30 to 45 minutes, until it lifts cleanly and cuts without pulling apart.
- Lift out the slab using the parchment overhang and cut it into 6 thick rectangles with a lightly greased sharp knife, wiping the blade between cuts.
- Melt the chocolate in a dry microwave-safe bowl in 15- to 20-second bursts at 50% power, stirring between bursts, or melt it gently in a double boiler. Stir in optional oil only if the chocolate is too thick to spread.
- Spread a thick cap of melted chocolate across one short end of each treat, creating an uneven hairline. Add optional purple jimmies, then let the chocolate set for 10 to 15 minutes.
- Attach two candy eyes and one mini-marshmallow bolt to each side of every treat using small dots of melted chocolate or black icing.
- Pipe mouths, brows, stitches, and scars with black icing. Add optional candy noses with icing or chocolate.
- Leave the treats uncovered until the decorations no longer smear and the bolts stay in place when lifted.
Tips
- Melt the marshmallows gently and remove them from the heat as soon as they are smooth to keep the treats chewy.
- Press the cereal mixture lightly; packing it tightly can make the bars hard.
- Start checking the chilled slab after 30 minutes so it does not become too firm to cut cleanly.
- Use a greased knife and wipe the blade between cuts for neat rectangles.
- Keep all bowls and utensils dry when melting chocolate, and never add water to thin it.
- Serve near room temperature for the softest texture.
Variations
- Purple Hair Caps: Sprinkle purple jimmies over a few chocolate hair caps before the chocolate sets.
- Candy Nose Faces: Add small candy pieces as noses, attaching them with a dot of melted chocolate or black icing.
