I mixed these suckers up the other day. I thought a ‘just because’ treat was overdue. My little guy was stoked to see these extra special rice krispie treats when he got home from school … so was my husband lol.
They really are as easy as you think! Standard recipe for good ole rice krispie treats, covered in a chocolate and sprinkled with Halloween themed sprinkles. I call these Monster Mix Bark as it’s the name of the nonpareil mix I used. I did add in some bat and ghost sprinkles as well.
Just have fun with it and don’t chintz out on the sprinkles or you’ll upset the sprinkle fairy and she’ll come and dump them all over your house like bad confetti dropping out of a cheesy wedding invite!
- 1/4 cup butter
- 5 cups miniature or 40 regular marshmallows
- 1/2 tsp vanilla extract
- 6 cups Rice Krispies® cereal
- 1 cup heavy cream
- 300g bag of semi sweet chocolate chips
- 1/8 cup sprinkles / nonpareils (mix of orange, purple and bright green)
- Spray a 13x9 inch casserole dish with cooking spray and set aside.
- Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
- Add cereal; mix well.
- Press onto bottom of prepared pan and allow to cool completely.
- Melt chocolate in a double boiler until smooth. Remove from heat and pour / spread chocolate over the Krispie treats while still in the pan. Sprinkle with nonpareils. Allow chocolate to fully set before cutting
The chocolate is actually a bit like a ganache, well it is a ganache really. I used a higher chocolate to cream ratio so it would remain thicker. More of a spreadable chocolate then one you pour or whip into frosting. I wanted it to set quite firm once cooled and sprinklefied. I added a tablespoon of shortening to my chocolate to help smooth it out. If you do, don’t follow my pic. I recommend melting your shortening first then pouring it in. It will come together much easier that way!