Rice Krispie Mummies Fun (Printer-Friendly)
Sweet, no-bake crisped rice treats decorated with white chocolate and candy eyes for a fun seasonal twist.
# List of Ingredients:
→ Base
01 -
6 cups Rice Krispies toasted rice cereal
→ Binding
02 -
10 ounces mini marshmallows
03 -
3 tablespoons unsalted butter
→ Decoration
04 -
1½ cups white chocolate chips
05 -
Candy eyeballs, 2 per treat
06 -
2 teaspoons coconut oil (optional)
# Preparation Steps:
01 -
Lightly grease a 9x13-inch non-stick pan with butter or nonstick spray and measure all ingredients before starting to retain the best cereal texture.
02 -
In a large heavy-bottomed pot over medium-low heat, melt the butter. Add mini marshmallows and stir constantly with a silicone spatula until fully melted and smooth. Remove promptly from heat.
03 -
Immediately add Rice Krispies to the melted marshmallow mixture. Use a buttered spatula or greased hands to fold until cereal is evenly coated, working quickly as mixture sets fast.
04 -
Transfer mixture to prepared pan. Gently press evenly to form a flat surface without compacting to avoid tough treats.
05 -
Allow mixture to cool at room temperature for about 20 minutes. Cut into rectangles or squares using a sharp, greased knife.
06 -
Melt white chocolate chips with optional coconut oil in the microwave in 20-second bursts, stirring after each until smooth. Transfer to a piping bag or plastic bag with a small tip cut.
07 -
Drizzle melted white chocolate over each piece in a crisscross pattern to simulate mummy bandages. Add two candy eyeballs to each while chocolate is still soft.
08 -
Allow decorated treats to firm at room temperature or refrigerate briefly until chocolate sets. Serve on a festive platter.
# Additional Suggestions:
01 -
Use fresh marshmallows for smooth melting and a gooey texture. Avoid overpacking the mixture in the pan to keep treats tender. Adding coconut oil to white chocolate improves drizzling consistency.