Halloween Rice Krispie Treats

Halloween Rice Krispie Treats

The Halloween baking continues! So far I’ve shared my easy Skeleton Oreos recipe and these indulgent Spiderweb Caramel Stuffed Brownies. I absolutely LOVE Halloween themed bakes. It’s so fun coming up with spooky ideas that are easy to re-create but look and taste delicious, and these Halloween Rice Krispie Treats are no exception! You only need 6 ingredients, and can knock them up in less than 20 minutes.

Reasons to love these Halloween Rice Krispie Treats

  • Crunchy, chewy and chocolatey!
  • Stuffed with a layer of spooky Oreos
  • No-bake recipe, made with only 6 ingredients
  • Takes less than 20 minutes
  • The perfect sweet treat for Halloween parties
Halloween Rice Krispie Treats

How to make Halloween Rice Krispie Treats (step-by-step photos & details)

Step 1: Make the Rice Krispie mixture

You’ll start by melting the butter and marshmallows together in a saucepan. Keep the heat low and melt the ingredients slowly, using a spatula or wooden spoon to move them around to prevent the mixture from burning. Top tip: a silicone spatula is best as the marshmallow doesn’t stick as much.

Once that’s done, stir in the Rice Krispies, coating them in the marshmallow mixture.

Step 2: Layer with Oreos

Spoon half the Rice Krispie mixture into the baking tin and press it out into an even layer. At first it will be quite sticky but if you keep pressing it down, after a little while it won’t be as sticky. Now place the Oreos on top, gently pressing them into the mixture.

Oreo Rice Krispie Treats

Step 3: Cover the Oreos with more Rice Krispie mixture

Spoon the remaining Rice Krispie mixture on top of the Oreos and again press it out into an even layer. You’ll want to press gently so not to crack the Oreos underneath, but firm enough that the mixture is firm and solid.

Halloween Rice Krispie Treats

Step 4: Make the spiderweb chocolate topping

You’ll be amazed at how easy the spiderweb chocolate topping is to make. Just pour melted milk chocolate over the Rice Krispies and spread it out to the edges. Then pipe white chocolate spirals on top of the milk chocolate and drag a skewer through the spiral to make a spiderweb.

Chocolate spiderweb

Equipment & ingredients used for this recipe


Halloween Rice Krispie Treats

Stuffed with spooky Oreo's and topped with a chocolate spiderweb, you will love these quick and easy Halloween Rice Krispie Treats!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking, Halloween
Servings 9

Ingredients
  

For the Rice Krispie layer

  • 100 g Unsalted Butter
  • 250 g Marshmallows
  • 150 g Rice Krispies
  • Pinch of Salt
  • 12 Oreos you can use either the limited edition spooky Oreos or the normal ones

For the spiderweb chocolate topping

  • 300 g Milk chocolate
  • 50 g White chocolate

Instructions
 

Make the Rice Krispie layer

  • Line a 8x8inch square baking tin with greaseproof paper.
  • Place the butter in a large saucepan and set over a low heat on the hob. Stir with a silicone spatula or wooden spoon until the butter has completely melted.
  • Now add the marshmallows and continue to stir until they melt into the butter. If the butter looks like it's sitting on top of the melted marshmallow just stir it vigorously until they combine.
  • Remove the saucepan from the heat and stir in the salt and Rice Krispies, coating them in the mixture. If your saucepan is too small, transfer the mixture into a mixing bowl and then add the Rice Krispies.
  • Spoon half the Rice Krispie mixture into the baking tin and press it out into an even layer. At first it will be quite sticky but if you keep pressing it down, after a little while it won't be as sticky.
  • Now place the Oreos on top, gently pressing them into the mixture.
  • Top with the remaining Rice Krispie mixture and press it out to conceal the Oreos underneath. Set the baking tin aside for now.

Make the spiderweb chocolate topping

  • Break up the milk chocolate into one bowl and the white chocolate in another. Melt each chocolate in the microwave in 30-second blasts (stirring after each) until smooth.
  • Pour the melted milk chocolate on top of the Rice Krispies.
  • Transfer the melted white chocolate into a small piping bag and snip off the end to make a small hole. Pipe different sized spirals on top of the milk chocolate.
  • Use a toothpick to drag through the spirals starting from the middle. Leave even spacing between each line to create a spiderweb effect.
  • Place in the fridge for 1-2 hours to set the chocolate.
  • Let the Rice Krispie Treats sit at room temperature for 30 mins before slicing.

Notes

Store your Halloween Rice Krispie Treats in the fridge for up to 5 days. 
Keyword Butter, Chocolate, Marshmallows, Oreos, Rice Krispies

More Halloween recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Spider Web Brownies

These spooky Spider Web Brownies are the ultimate Halloween dessert – they’re rich, fudgy and stuffed with homemade salted caramel sauce!

Spider web brownies

Reasons to love these Spider Web Brownies

  • Decorated with an edible marshmallow spider web
  • Fudgy texture with a rich chocolatey flavour
  • What lies beneath? Salted caramel sauce 😍
  • An impressive dessert, perfect for Halloween parties
Spider web brownies

Tips for making the salted caramel sauce

These Spider Web Brownies are layered with salted caramel sauce for extra indulgence. I love how the caramel oozes out of the brownie and looks deliciously spooky.

Making salted caramel sauce from scratch can be tricky, but after all the trial and error I’ve experienced, I’m hoping these tips that I’ve learnt will make things easier for you:

  1. Use a light-coloured stainless steel saucepan – it will heat more evenly and the light colour means you’ll notice the caramels precise colour changes.
  2. Use white granulated sugar – the sugar crystals are bigger than finer sugars like caster sugar, so it’s less likely to burn.
  3. Watch the sugar at all times – don’t be tempted to multitask when you’re melting the sugar, it can change and burn very quickly. Stay by the saucepan and watch it the whole time.
  4. Stir continuously – prevent the sugar from burning by using a wooden spoon or rubber spatula to move it around the saucepan so it doesn’t stick to the bottom or sides.
  5. Use a whisk to stir in the butter and cream –this is the easiest and quickest way to incorporate the ingredients. Just be careful of any hot caramel splashes.
  6. Let it cool and thicken – pour the sauce into a bowl and place in the fridge for at least 1-2 hours to thicken. You should be able to spoon the caramel onto the brownies, rather than pour it on.
salted caramel sauce
salted caramel brownies
salted caramel sauce filled brownies

How to make the spider web decoration

Whoever thought to use melted marshmallow to make an edible is an absolute genius! It’s so easy and quick, but looks super impressive. Here’s what you’ll need:

White marshmallows.

Yep, that’s it! Just 1 ingredient.

To make the marshmallow spiderweb first melt the marshmallows in the microwave for 20-30 seconds. They will puff up and turn soft and fluffy. Then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape the web across the brownies and repeat until the top is covered. I also placed some edible eyes in between the web for extra spookiness and because I’m obsessed with finding ways to use them in Halloween baking!

Recipe troubleshooting

  • What baking tin should I use? This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
  • How do I know when to take the brownies out of the oven? The top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble.
  • Do I have to let the brownies cool completely? Yes, this will make them set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
  • My brownies were dry and over-baked, what happened? The brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.
marshmallow spider web

Ingredients & Equipments used to make Spider Web Brownies


Spider Web Brownies

These spooky Spider Web Brownies are the ultimate Halloween dessert – they're rich, fudgy and stuffed with homemade salted caramel sauce!
Prep Time 1 hr 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the brownies

  • 150 g Unsalted butter  chopped into chunks
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour

For the salted caramel sauce

  • 100 g Granulated sugar
  • 40 g Unsalted butter at room temperature and chopped into chunks
  • 100 g Double cream  at room temperature
  • 0.5 tsp Salt

For the marshmallow spider web

  • 100 g White marshmallows
  • Edible eyes

Instructions
 

Start by making the salted caramel sauce

  • Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
  • Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minute
  • Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
  • Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
  • Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.

Now make the brownie mixture

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.

Layer and bake the brownies

  • Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  • Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
  • Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  • Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.

Add the spiderweb decoration

  • Place the marshmallows in a microwave-safe bowl. Microwave for 20-30 seconds until melted.
  • Once cool enough to touch, grab a small amount between your fingers and pull it apart to create a spiderweb effect. Drape it over the top of the brownies. Repeat until the top is covered in spider webs.
  • Place the edible eyes in the small gaps between the spiderwebs.

Notes

Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.
Keyword Butter, Caramel, dark chocolate, Eggs, Flour, Marshmallows

More Halloween recipes to try

Halloween Rice Krispie Treats
Stuffed with spooky Oreo's and topped with a chocolate spiderweb, you will love these quick and easy Halloween Rice Krispie …
Skeleton Oreos
These spooky Skeleton Oreos may look impressive but they're frightfully easy to make! You only need 3 ingredients and a …

Skeleton Oreos

Skeleton Oreos

*Jack Skellington is the lead character in the Halloween movie ‘The Nightmare Before Christmas’. If you haven’t watched this film before, then you are in for a treat. Grab a bowl of popcorn and prepare for a spooky song and dance.

Reasons to love these Skeleton Oreos

  • You only need 3 ingredients
  • They take less than 15 minutes to make
  • Perfect for getting little ones involved
  • Devilish to look at, delicious to eat!
Skeleton Oreos

What ingredients & equipment do I need to make Skeleton Oreos?

  1. Pack of Oreos – I used the limited edition Halloween Spooky Oreos which I found in Sainsbury’s.
  2. Icing sugar – you’ll mix the icing sugar with water to make a thick white icing.
  3. Writing icing tube – it needs to be a dark colour so use either black icing or chocolate icing.
  4. Spooky straws – I love how effective the black and white stripes look, but feel free to use a different colour or ever Halloween themed straws.
Ingredients

Read these top tips before you start

Tip No.1 – Make sure the icing is thick

Make sure the white icing is thick enough that it coats the top of the Oreos. If it’s too thin it will spread out and spill over the sides of the Oreo.

Tip No.2 – Leave the icing to set

This will take roughly 10-15 minutes and will stop the faces from leaking into the white icing.

Tip No.3 – Practice drawing the skeleton faces

Practice drawing the faces onto a piece of greaseproof paper before decorating the Oreos. They’re simple enough to re-create but it helps to practice one first and get used to the consistency of the icing.

Tip No.4 – Pushing in the straws

You’ll need to flatten the end of the straw with your fingertips to make it narrow enough to push into the Oreo. If the Skeleton Oreos break apart, you can use leftover icing to stick them back together.

Skeleton Oreos
Skeleton Oreos

Equipment & ingredients used for this recipe


Skeleton Oreos

These spooky Skeleton Oreos may look impressive but they're frightfully easy to make! You only need 3 ingredients and a few minutes to make these delicious Halloween sweet treats.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Baking, Halloween
Servings 10

Ingredients
  

  • 10 Oreos roughly 1 pack
  • 50-80 g Icing sugar
  • 1-2 tsp Cold water
  • Black icing writing pen
  • Straws

Instructions
 

  • Mix together the icing sugar and cold water to make a thick white icing. If the consistency is too runny, just add more icing sugar. If the consistency is too thick, add a drop more water.
  • Spoon the icing onto the Oreos to make a skeleton face. Leave the icing to dry and set completely (this will take about 10 minutes).
  • Now use the black icing writing pen to draw skeleton faces on top of the icing.
  • Cut the straws down the middle to make two short straws. Use your fingertips to flatten one end of the straws and gently push it into the Oreo filling.

Notes

Store your Skeleton Oreos in an airtight container, at room temperature, for up to 5 days. 
Keyword Icing, Oreos

More Halloween recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Ghost Brownies

Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!

Caramel Stuffed Boo Brownies

Reasons to love these Ghost Brownies

  • The cute ghosts are frightfully easy to make
  • Fudgy brownie texture
  • What lurks beneath? Salted caramel sauce!
  • Perfect for Halloween parties or a spooky dessert
Caramel Stuffed Boo Brownies

Tips for making the salted caramel sauce

These Ghost Brownies are layered with salted caramel sauce for extra indulgence. I love how the caramel oozes out of the brownie and looks deliciously spooky. Layering the brownies with caramel sauce is an optional addition but trust me, it’s 100% worth the extra effort.

Making salted caramel sauce from scratch can be tricky, but after all the trial and error I’ve experienced, I’m hoping these tips that I’ve learnt will make things easier for you:

  1. Use a light-coloured stainless steel saucepan – it will heat more evenly and the light colour means you’ll notice the caramels precise colour changes.
  2. Use white granulated sugar – the sugar crystals are bigger than finer sugars like caster sugar, so it’s less likely to burn.
  3. Watch the sugar at all times – don’t be tempted to multitask when you’re melting the sugar, it can change and burn very quickly. Stay by the saucepan and watch it the whole time.
  4. Stir continuously – prevent the sugar from burning by using a wooden spoon or rubber spatula to move it around the saucepan so it doesn’t stick to the bottom or sides.
  5. Use a whisk to stir in the butter and cream –this is the easiest and quickest way to incorporate the ingredients. Just be careful of any hot caramel splashes.
  6. Let it cool and thicken – pour the sauce into a bowl and place in the fridge for at least 1-2 hours to thicken. You should be able to spoon the caramel onto the brownies, rather than pour it on.
salted caramel sauce
salted caramel brownies
salted caramel sauce filled brownies

How to make the ghosts

Cute, spooky and simple, here’s an overview of how to make the white chocolate ghosts for your Ghost Brownies:

  1. Place a large white marshmallow on top of the brownie.
  2. Use a teaspoon to coat the marshmallow in melted white chocolate.
  3. Place in the fridge for 5 minutes to set.
  4. Draw on two dots for the eyes and an oval for the mouth. I used Cake Decor’s Milk Choco Writer pen.

Recipe troubleshooting

  • What baking tin should I use? This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
  • How do I know when to take the brownies out of the oven? The top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble.
  • Do I have to let the brownies cool completely? Yes, this will make them set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
  • My brownies were dry and over-baked, what happened? The brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.

Ingredients & Equipments used to make Ghost Brownies


Ghost Brownies

Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!
5 from 1 vote
Prep Time 1 hr 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the brownies

  • 150 g Unsalted butter chopped into chunks
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour

For the salted caramel sauce

  • 100 g Granulated sugar
  • 40 g Unsalted butter at room temperature and chopped into chunks
  • 100 g Double cream at room temperature
  • 0.5 tsp Salt

For the ghosts

Instructions
 

Start by making the salted caramel sauce

  • Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
  • Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minutes.
  • Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
  • Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.
    The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
  • Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.

Now make the brownie mixture

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.

Layer and bake the brownies

  • Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  • Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
  • Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  • Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.

Decorate with white chocolate ghosts

  • Break up the white chocolate into a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth.
  • Lift the brownies out of the tin and slice them into 12.
  • Place a marshmallow on top of each brownie.
  • Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
  • Use the chocolate writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.

Notes

Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.
 
Keyword brownies, Butter, Caramel, Caster sugar, dark chocolate, Eggs, Flour, White chocolate

More Halloween recipes to try

Halloween Rice Krispie Treats
Stuffed with spooky Oreo's and topped with a chocolate spiderweb, you will love these quick and easy Halloween Rice Krispie …
Spider Web Brownies
These spooky Spider Web Brownies are the ultimate Halloween dessert – they're rich, fudgy and stuffed with homemade salted caramel …

Graveyard Oreo Cheesecakes

Halloween baking doesn’t get better than these spooktacular Graveyard Oreo Cheesecakes!

Each cheesecake has layers of Oreo ‘soil’, Oreo cheesecake and ‘blood’ cheesecake, and are decorated with a R.I.P biscuit tombstone and creepy Halloween sweeties.

Graveyard Oreo Cheesecakes

My top tips for making graveyard Oreo cheesecakes

These cheesecakes are actually really easy to make and can be ready in less than 30 minutes! Here are a few tips to make sure your graveyard Oreo cheesecakes turn out perfectly:

Use the correct jar size. For this recipe, I used these 200ml dessert jars which I found on Amazon at a bargain price. The recipe will give you 4 generous-sized individual cheesecakes if you use a similar jar size.

Gel food colouring is a must. To make the red cheesecake mixture bright and saturated in colour, you will want to use gel food colouring not the liquid type. The best gel food colouring brands (in my opinion) are Wilton and AmeriColor.

Use full-fat cream cheese. Full-fat cream cheese = a lovely thick and creamy cheesecake. If you use lighter or low-fat cream cheese the cheesecake texture will be very runny and won’t set properly.

Graveyard Oreo Cheesecakes

More Halloween recipes you’ll love


Graveyard Oreo Cheesecakes recipe (makes 4)

Ingredients


2 packs Oreos (roughly 300g total)
250g full-fat Philadelphia cream cheese, cold from the fridge
80g icing sugar
1 teaspoon vanilla extract
200ml double cream
Red food colouring gel
Halloween sweets such as jelly snakes, brains, spiders
4 malted milk biscuits
Chocolate writing icing

Method

Start by making the cheesecake layers
  1. Place the Oreo biscuits in a sandwich bag and bash with a rolling pin until the biscuits turn to fine crumbs. Set aside for later.
  2. Add the Philadelphia to a large mixing bowl. Sieve in the icing sugar and use an electric mixer to beat the two ingredients together until smooth.
  3. Add the vanilla extract and double cream and beat for 1-2 minutes until the cheesecake mixture thickens and is smooth.
  4. Divide the cheesecake mixture between two bowls.
  5. Dye one bowl red with the food colouring. This is your red cheesecake mixture.
  6. Pour half of the Oreo crumbs into the other bowl and mix together. This is your Oreo cheesecake mixture.
Now layer the cheesecakes
  1. Fill the bottom of each jar with 3-4 teaspoons of Oreo crumbs. Save the rest of the Oreo crumbs for later.
  2. Spoon a heaped teaspoon of Oreo cheesecake mixture into the jar and smooth out into an even layer.
  3. Divide the red cheesecake mixture evenly between the jars, layering it on top of the Oreo cheesecake.
  4. Now evenly divide the remaining Oreo cheesecake mixture between the jars.
  5. Finish by spooning the remaining Oreo crumbs on top.
Time to decorate!
  1. Use the chocolate writing icing to write R.I.P on the malted milk biscuits.
  2. Push the biscuits into the cheesecake.
  3. Decorate the top of the cheesecakes with your Halloween sweeties.
  4. Serve and enjoy!

Your Graveyard Oreo Cheesecakes will keep in the fridge for up to 2 days.