Rice Krispie Mummies
35 min
|
easy
Recipe by Eunice
Introduction
These Rice Krispie Mummies are spooky-cute, no-bake treats with that gooey marshmallow pull and a crisp snap, wrapped in silky white chocolate with goofy candy eyes.
Perfect for Halloween parties, bake sales, or classroom snacks, they come together fast, are kid-friendly to decorate, and pack cleanly for travel.
Ingredients (12 servings)
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Ingredients
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 1 bag (10 oz) mini marshmallows mini marshmallows 10 oz (10 oz)
- 6 cups Rice Krispies® toasted rice cereal Rice Krispies toasted rice cereal 3 oz
- 1½ cups white chocolate chips white chocolate chips 12 oz
- candy eyeballs (you’ll need 2 per mummy) candy eyeballs 1 oz
- 2 tsp coconut oil (optional, for smoother melted chocolate) coconut oil 0.33 fl oz
How to Make Rice Krispie Mummies
-
Prep the pan
Line a non-stick 9x13 inch pan with parchment, leaving a little overhang so you can lift the slab out cleanly.
-
Melt butter and marshmallows
In a large non-stick pot over low heat, melt the butter, then add the mini marshmallows and stir constantly until smooth and glossy.
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Fold in the cereal
Remove from heat and immediately fold in the Rice Krispies until every puff is coated, working quickly with a buttered spatula.
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Press and set
Scrape the mixture into the pan and press it into an even layer using lightly buttered hands or parchment so you do not compact it too hard.
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Cool and cut
Let the slab cool at room temperature until set, about 20 to 30 minutes, then lift it out and cut into 12 neat rectangles.
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Melt the white chocolate
Melt the white chocolate chips with coconut oil in a heatproof bowl set over barely simmering water or in the microwave at 50 percent power in short bursts, stirring until smooth.
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Dress the mummies
Transfer melted white chocolate to a small piping bag or zip-top bag with a tiny corner snipped and drizzle back and forth over each bar to make bandages.
-
Add eyes and set
Press two candy eyeballs onto each bar while the chocolate is still tacky, then let the chocolate firm up at room temperature until set.
Substitutions
- White chocolate chips -> White candy melts or almond bark
- These melt smoother and set faster, giving you easy drizzles and clean bandage lines without fuss.
- Rice Krispies cereal -> Any crisp rice cereal or lightly crushed cornflakes
- Crisp rice behaves the same, while crushed cornflakes give a slightly heartier crunch that still cuts beautifully.
- Candy eyeballs -> Mini chocolate chips dotted with a speck of melted white chocolate
- You get a playful eye look with pantry staples and a nice chocolate pop that complements the sweet bandages.
Tips
- Low heat is law for white chocolate
- White chocolate scorches fast, so keep the heat low and remove from heat while a few chips are still intact, letting residual heat finish the melt.
- Butter your tools, not the bars
- Lightly grease your spatula and hands to press the cereal mixture so it does not stick, but avoid over-greasing the bars which can make them greasy.
- Do not overpack the slab
- Press firmly just until level because compacting too hard makes the treats tough instead of chewy.
- Zip-top bag piping hack
- Spoon the melted chocolate into a small freezer bag, push chocolate to a corner, twist the top tight, and snip the tiniest tip for fine mummy bandages.
- Keep water away from the chocolate
- Even a drop of water can seize white chocolate, so make sure bowls, spatulas, and your hands are completely dry before melting.
- Clean cuts, every time
- Use a long sharp knife and wipe the blade between cuts for tidy rectangles that decorate and photograph like a dream.
- Timing the eyes
- Press the candy eyes on as soon as the drizzle goes down so they adhere without sliding and set right where you want them.
Nutrition Facts *
| Energy | 208 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 8 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my treats turn hard and dry?
- The marshmallows were likely overheated or the mixture was overpacked, so next time melt on low heat until just smooth and press into the pan gently.
- My white chocolate is thick and clumpy, what now?
- It overheated, so stir in a teaspoon more coconut oil and warm gently, or start a fresh batch and melt at 50 percent power in short bursts while stirring often.
- The eyeballs will not stick, how do I fix it?
- Add a small dot of melted white chocolate where the eyes should go, press them on, and let them set undisturbed for a few minutes.
- Can I make these ahead?
- Yes, decorate the same day you plan to serve or up to 2 days ahead and store in an airtight container at room temperature with parchment between layers.
- Can I refrigerate or freeze them?
- Avoid the fridge and freezer because cold temperatures make the marshmallow firm and the chocolate sweat when it comes back to room temperature.
Serving Suggestions
For extra drama, dip just the bottoms of the bars in dark chocolate before the bandage drizzle so you get a snappy bite under all that sweet fluff.
If you want a flavor twist, smear a whisper of creamy peanut butter on the bars before you drizzle the white chocolate, then serve with cold milk or hot coffee for the perfect Halloween snack break.
More pairings:
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