This recipe for Easy Halloween Rice Crispy Treats feels a bit like I’m cheating really. Cheating because it’s so simple and I’ve been making these for years. They’re quick and easy to make, they’re easily gluten free and dairy free too. I told a porky; when I say I’ve been making these for years – the Gruffalo wart idea came to me (as with all my whacky ideas) as I melted the marshmallow. Normally I’d make these into squares and maybe drizzle with icing sugar or chocolate.
I knew I wanted to make something for kiddies and I knew I wanted to use my baked doughnut moulds. That’s where my forward planning ended. I just love being able to be creative in the kitchen and it’s been a while – it’s been a bloody long while and it felt gooooood. Fingers crossed Rebecca’s got her baking mojo back.
As I mentioned above these rice crispy treats are both gluten and dairy free. You can also make them vegan depending on the marshmallows you buy.
Feeling creative? More ideas for Easy Halloween Rice Crispy Treats
While I was making these I was thinking of all the other shapes and forms you could mould the marshmallow rice crispy mixture into. Really you could let your imagination run wild I’ve had a look for some additional inspiration for you and here are a couple I think would work brilliantly with this recipe and a few tweaks to food colourings and decorations.
Other recipes that you may want to try this Halloween.
I have a few other Halloween and autumn harvest inspired recipes on my blog. Take my pumpkin pie recipe. I find that pumpkin pie can be a bit like Marmite, you either love it or hate it. My family love it and it never lasts long at all. My sister and her boys would run for the hills if I presented them with a slice!
I’ve trusted this recipe since I was a teenager (about 10 years ago). It’s a Mrs Beeton recipe and all I did was tweak it a little to make it gluten free for Bethany. More recently I worked hard to make an identical tasting Vegan Pumpkin Pie – spoiler alert, I succeeded.
I’ve also got my gooey Wagon Wheels, perfect for kiddies Halloween Parties and for the adults, why not make your own dairy free Pumpkin Spice Bailey’s.
- 150 g Marshmallows
- 60 g Rice Crispies
- 40 g Dairy free spread I use Pure
- 100 g milk chocolate dairy free
- 4 tsp icing sugar
- 1 tsp water
- Heat the marshmallows and spread in a saucepan on a very gentle heat, stir occasionally with a silicone spatula and don’t leave unwatched.
- While you’re waiting for the mallows to melt lightly grease your doughnut moulds.
- Once the mallows have completely melted (the mixture will go all fluffy) you can add the green food colouring. Turn off the heat but keep on the hob and add the rice crispies stirring quickly.
- Using a couple of spoons scoop the mixture into the moulds and press down with your fingers. I find having a cup of cold water on standby a great way to stop the mixture sticking to my fingers, just dip your fingers in the cup while you shape and press down the mixture.
- Once the moulds are full pop into the fridge for 30 mins to harden.
- In the meantime melt the white chocolate and add a little food colouring for the oozing goo (delicious!)
- Remove the ‘warts’ from their moulds and place on a tray. Spoon a little of the green chocolate into the centre of the mould and let a bit dribble down the side.
- Add a raisin to the dribble and return to the fridge to set.
- Make a little icing sugar using 4 parts icing sugar to 1 part cold water and using a piping bag or bottle you can add your wings and eyes to your little flies!
- For the pupils I used sugar sprinkles, but a tiny ball of fondant would work too.
I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you like my Easy Halloween Rice Crispy Treats and don’t forget to rate the recipe too. If you try this recipe, I would love to see your creations, take a picture and do tag me using the hashtag #Glutarama on Facebook, Twitter and Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
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