Mummy Rice Krispie Treats

PREP TIME: 30 min | COOK TIME: 10 MIN | YIELD: 9-12

Scrumptious Moment

With Halloween right around the corner, I’ve been so inspired by all the creative desserts popping up everywhere. One of my favorite bloggers, Broma Bakery, made these incredible Browned Butter Mummy Rice Krispie Treats, and I couldn’t resist recreating them—with my own little twist featuring candy spiders.

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MUMMY RICE KRISPIE TREATS

These Mummy Rice Krispie Treats are the perfect mix of texture and sweetness for Halloween. The rich, nutty aroma of browned butter melts into gooey marshmallows, creating a smooth, buttery base that coats every crisp puff of Rice Krispies. A touch of vanilla adds warmth and depth, balancing the sweetness perfectly. Once set, each chewy square is drizzled with silky white chocolate “bandages” that add a delicate snap and creamy finish. Topped with candy eyes, these treats are as fun to make as they are to eat. They are soft, crunchy, and hauntingly good.

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Ingredients

• 1/3 cup salted butter

• 1 teaspoon vanilla extract

• 1 bag of marshmallows (approx. 16 ounces)

• 5 cups Rice Krispies cereal

• 2 cups white chocolate chips, melted

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Instructions

1. Lightly coat a 9x9-inch pan with cooking spray (I used avocado spray) and set aside.

2. In a large pot over medium heat, melt the butter, stirring constantly as it begins to foam and turn a deep golden brown with a nutty aroma. Turn down the heat to low immediately.

3. Add the marshmallows, stirring with a rubber spatula to prevent sticking or burning. Once the marshmallows are fully melted and smooth, remove from the heat and stir in the vanilla extract.

4. Add the Rice Krispies, folding gently until the cereal is evenly coated.

5. Transfer the mixture to the prepared pan and press it into an even layer. Refrigerate for about 20 minutes to set. Once firm, cut into 12 rectangular bars.

6. In a microwave-safe bowl, melt the white chocolate in 15-second intervals, stirring between each until smooth and glossy.

7. Spoon the melted white chocolate into a piping bag or zip-top bag, snip off a small corner, and drizzle it over the Rice Krispie treats to create the “mummy bandages.” Add candy eyes while the chocolate is still soft so they stick in place.

8. Chill for another 20 minutes to allow the chocolate to set.

9. Enjoy!

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Yield: 12 Rice Krispy Treats

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Mummy Rice Krispie Treats

Prep time: 5 MinCook time: 10 MinInactive time: 24 MinTotal time: 39 Min

Ingredients

• 1/3 cup salted butter
• 1 teaspoon vanilla extract
• 1 bag of marshmallows (approx. 16 ounces)
• 5 cups Rice Krispies cereal
• 2 cups white chocolate chips, melted

Instructions

1. Lightly coat a 9x9-inch pan with cooking spray (I used avocado spray) and set aside.
2. In a large pot over medium heat, melt the butter, stirring constantly as it begins to foam and turn a deep golden brown with a nutty aroma. Turn down the heat to low immediately.
3. Add the marshmallows, stirring with a rubber spatula to prevent sticking or burning. Once the marshmallows are fully melted and smooth, remove from the heat and stir in the vanilla extract.
4. Add the Rice Krispies, folding gently until the cereal is evenly coated.
5. Transfer the mixture to the prepared pan and press it into an even layer. Refrigerate for about 20 minutes to set. Once firm, cut into 12 rectangular bars.
6. In a microwave-safe bowl, melt the white chocolate in 15-second intervals, stirring between each until smooth and glossy.
7. Spoon the melted white chocolate into a piping bag or zip-top bag, snip off a small corner, and drizzle it over the Rice Krispie treats to create the “mummy bandages.” Add candy eyes while the chocolate is still soft so they stick in place.
8. Chill for another 20 minutes to allow the chocolate to set.
9. Enjoy!