Go Back
+ servings
Dairy Free Halloween Rice Crispy Treats made gluten free too
Print Recipe
5 from 1 vote

Easy Halloween Rice Crispy Treats

These Easy Halloween Rice Crispy Treats are quick and simple to make with only three ingredients plus decoration. No body needs miss out this Halloween as they are also gluten free and dairy free. Plus, you can make them vegan too.
Prep Time20 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Snack, Tea Time
Cuisine: American, Dairy Free
Keyword: Crispy, Dairy Free, Gluten Free, Halloween, Kids Treats, Marshmallow, Vegan Option
Servings: 12 shapes
Calories: 208kcal
Author: Glutarama

Ingredients

  • 300 g marshmallows vegan if necessary
  • 120 g crispy rice cereal not Kellogg's
  • 80 g butter or butter alternative I use Flora Plant Butter

To decorate

  • 100 g milk chocolate dairy free
  • angelica optional
  • edible glitter option

Instructions

  • Heat the marshmallows and butter alternative in a large 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, prepare your work station with cling film squares, a bowl of warm water, a lined baking sheet and some oil for greasing.
  • Once the mallows have completely melted (the mixture will go all fluffy) you can add the rice crispies stirring quickly to mix.
    TOP TIP: I keep the heat turned down as low as possible now to keep the mixture workable.

To make the 3D mini ghosts

  • Using a wet dessert spoon, scoop the mixture into the moulds/espresso cups/egg cups and press down gently.
  • Gather the edges of the cling film and twist to close and tease out of the mould. Place on a place and repeat until you've made enough mini ghosts.

To make the 2D cookie cutter ghosts

  • Grease the cookie cutter with some oil and spoon some of the mixture into the centre of the cutter (placed on a prepared baking sheet).
  • With wet fingers, press into all the corners and once full gently lift the cutter to reveal your ghost shape. Repeat until you've made enough 2D ghosts.

To make the pumpkins

  • With the remaining crispy mixture, add some orange food colouring. I use a watered down food colour gel, but you can use a few drops of liquid colouring. Go easy to begin with and add more colour if necessary.
  • Using a lined bigger mould (a mini pudding tin or tea cup) repeat the process you did to make your mini 3D ghosts above and twist the ends of the cling film to seal.
  • Now take a rubber band and tie it around the moulded ball of crispy mixture. repeat as shown until you achieve a pumpkin shape.
  • Once you have all your shapes pop them into the fridge for 20+ mins to harden.

To decorate

  • To decorate your ghosts you simply melt a little dairy free chocolate and pipe little eyes and mouths. The pumpkin is finished with a line of chocolate piped into the impressions you made with the rubber bands. I then add a little stick of angelica for the stalk and just because I have a quick spray of edible glitter for some shine!

Nutrition

Calories: 208kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 39mg | Fiber: 1g | Sugar: 19g | Vitamin A: 167IU | Calcium: 5mg | Iron: 1mg