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

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White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍


White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2

Ingredients
  

  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries

Instructions
 

Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!

Notes

Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

More cheesecake recipes to try

Lotus Biscoff cheesecakes
A fool-proof cheesecake recipe for deliciously rich Lotus Biscoff cheesecake pots.
White Chocolate and Raspberry No-bake Cheesecake
This white chocolate and raspberry no-bake cheesecake recipe is guaranteed to be …

Salted Caramel Malt Chocolate Slice

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.

Salted Caramel Malt Chocolate Slice

What makes this Salted Caramel Malt Chocolate Slice recipe special?

  • No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.
  • Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?
  • Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.
Salted Caramel Malt Chocolate Slice

How to make Salted Caramel Malt Chocolate slices

This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.

  • Layer 1: Malt biscuit base
    Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.
  • Layer 2: Dark chocolate ganache
    Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.
  • Layer 3: Salted caramel
    Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.
  • Layer 4: Malteser topping
    The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.
Salted Caramel Malt Chocolate Slice

Salted Caramel Malt Chocolate

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 16

Ingredients
  

Malt biscuit base:

  • 200 g Malted milk biscuits
  • 100 g Unsalted butter

Chocolate ganache:

  • 200 g Dark chocolate (between 50-60% cocoa solids)
  • 120 ml Double cream

Salted caramel:

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin Condensed milk (397g) I use Carnation
  • 1 tsp salt

Malteser chocolate topping:

  • 200 g Milk chocolate
  • 100 g Maltesers

Instructions
 

Start by making the malt biscuit base

  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
  • Melt the butter in the microwave in 30-second blasts until it turns to liquid.
  • Add the crushed biscuits to the butter and stir together until coated in the melted butter.
  • Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.

Make the chocolate ganache

  • Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
  • Pour the double cream into a small saucepan and set over a low heat.
  • Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
  • Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
  • Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.

Now make the salted caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
  • Set aside and leave to cool for 15 minutes.
  • Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.

Make the chocolate topping

  • Chop the Maltesers into halves and set aside.
  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
  • Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.

Time to slice!

  • Lift out of the baking tin and peel down the sides of the greaseproof paper.
  • Leave at room temperature for 15 minutes to soften the layers.
  • Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!

Notes

Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.
Keyword chocolate slice, malteser slice, salted caramel chocolate

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White Chocolate Rocky Road

White chocolate rocky road packed full with cranberries, pistachios, shortbread biscuits and marshmallows. Finished with a scattering of cute rainbow sprinkles!

Rocky road really is the easiest of recipes and such a great way of using up any leftover baking ingredients such as nuts, fruits and biscuits. It’s as simple as melt the chocolate, mix in the rest of the ingredients, chill and slice. Perfect for making with little ones, for a bake-sale, a delicious gift for someone, or to keep in the fridge for when you crave a sweet treat.

White chocolate rocky road

White chocolate rocky road recipe makeovers

You can use this white chocolate rocky road recipe as a quantity guideline and swap out the ingredients depending on what you like or what you have in your cupboards. Here are a few delicious combinations that you could try:

  • Apricot and walnuts
  • Oreo and marshmallows
  • Honeycomb and macadamia nuts
white chocolate rocky road

Ingredients (makes 20 rocky road bites)

500g white chocolate
100g pink and white marshmallows
100g shortbread biscuits
50-75g cranberries
50-75g pistachios
Sprinkles (optional but looks so cute!)

Method

Line an 8inch square baking tin with greaseproof paper.

Break the white chocolate up into a microwave safe bowl. Melt in the microwave in 30 second blasts, stirring in-between, until completely smooth. Alternatively you can melt the chocolate in a glass bowl set over a pan on simmering water.

Crush the biscuits up using a rolling pin or using your hands. Add to the melted chocolate, along with the marshmallows, cranberries and pistachios. Use a spatula or wooden spoon to fold everything together.

Transfer the mixture to the baking tin, spread it out into an even layer and scatter over the sprinkles. Put the rocky road in the fridge for at least 1 hour to set.

Slice the rocky road into 20 bites and keep in the fridge for up to 2 weeks.