Mummy Rice Krispie Treats (Easy Halloween Recipe)
Thick, gooey mummy rice krispie treats made in a 9×9 pan, dipped in white chocolate and drizzled into bandages, with candy eyes pressed on before it sets.
The candy eyes are what make these, and they cost about three dollars for a jar that lasts three Halloweens.
Mummy rice krispie treats are rice krispie treats coated in white chocolate and drizzled with more white chocolate in a criss-cross pattern to look like bandages, with two candy eyes pressed on before it sets. This batch makes 12 in a 9×9 pan and takes 30 minutes.
They’re thicker than most versions of this, on purpose. More on that below, because the pan is the difference.
How To Make Them
- Melt 3 tablespoons of butter in a large pot over low heat.
- Add the marshmallows and stir until smooth, then pull the pot off the heat and stir in the vanilla. Low heat matters here. Marshmallows that get too hot turn hard once they cool, and that’s the difference between chewy treats and treats that crack your teeth.
- Add the cereal and fold quickly. The mixture stiffens as it cools, so work fast and stop as soon as everything is coated.
- Press into a greased 9×9 pan with a buttered spatula. Press gently, not hard. Compacted treats go dense, and the air you leave in is what keeps them light.
- Let them set 20 minutes at room temperature, then cut into 12.
- Melt the white chocolate chips with the coconut oil in 30 second bursts, stirring between each.
- Dip one side of each treat, let the excess drip off, and freeze 5 minutes to set.
- Drizzle more white chocolate back and forth over the set base, then press two candy eyes into the wet drizzle.
Why a 9×9 Pan
Most mummy rice krispie recipes use a 9×13. This one uses a 9×9 with the same amount of cereal, and that’s deliberate.
A 9×9 has about 30% less surface area, so the same six cups of cereal sits noticeably deeper. You get a thick, substantial treat instead of a thin one that snaps. The extra marshmallow does the rest, keeping them soft enough to bend rather than crack.
If all you own is a 9×13, use it. You’ll get thinner treats and closer to 16 pieces rather than 12, and everything else about the recipe works the same. They’ll just look less like the photos.
Do not press hard into the pan whichever you use. This is the single most common thing people get wrong with rice krispie treats. Firm pressure squeezes out the air pockets and turns a light chewy square into a dense brick.
On the marshmallows, 50 regular ones is roughly a 10 ounce bag, and mini marshmallows swap in by weight rather than by count. Marshmallow fluff does not substitute here, it never sets firm enough to cut into clean squares. Fresh bags melt smoother than ones that have been open in the cupboard since last Halloween, and stale marshmallows are the usual reason a batch stays lumpy no matter how long you stir.
Getting the Mummy Look Right
The white chocolate goes on twice and the two coats do different jobs.
The dip is the base. One side of each treat goes into the melted white chocolate to give you a flat white surface. Without it you’re drizzling white lines onto a brown treat, which reads more like a drizzle than a mummy.
The drizzle is the bandages. Once the base has set firm in the freezer, drizzle more white chocolate back and forth across it. Because it’s white on white, what you’re creating is texture and shadow rather than color contrast, and that’s what gives the wrapped look.
Leave a gap for the eyes. Drizzle around the spot where the eyes go rather than over it, so they sit on the base coat and stare out from between the bandages.
Press the eyes on while the drizzle is wet. You have maybe a minute. If the chocolate sets first, dab a tiny bit of melted chocolate on the back of each eye and use it as glue.
Tips
Butter the spatula, not just the pan. Marshmallow sticks to everything, and a buttered spatula is the difference between pressing the mixture flat and dragging it around the pan in strings.
- Coconut oil in the white chocolate is not optional. White chocolate is thick and seizes easily, and the oil thins it enough to dip and drizzle cleanly.
- A zip-top bag with the corner cut off works better than a spoon for the drizzle. Thinner lines, more control.
- Cut before you decorate. Trying to cut a decorated slab cracks the chocolate every time.
- Work in batches of four on the decorating. The chocolate firms up in the bowl and the eyes need to go on while it’s wet.
Storing Them
Room temperature: Airtight container for up to 3 days. This is where they’re best.
Fridge: Up to a week, with parchment between the layers so the chocolate doesn’t stick. They firm up cold, so give them a few minutes out before eating.
Don’t freeze them. The cereal goes soft on thaw and the white chocolate clouds over.
Making them for a party? Do the treats a day ahead and decorate the morning of. The base slab holds fine overnight covered in the pan, and the white chocolate stays glossiest within a few hours of setting. Decorating early means chocolate that’s been in a fridge, and it dulls.
Mummy Rice Krispie Treats (Easy Halloween Recipe)
Ingredients
- 3 tbsp butter
- 50 regular size marshmallows
- 1 tsp vanilla extract
- 6 cups rice krispie cereal
- 1 cup white chocolate chips
- 1 tsp coconut oil
- 24 candy eyes
Instructions
- In a large pot, melt butter over medium heat. Add in the marshmallows and stir until they’re melted and gooey. Remove from heat and add in vanilla extract, and keep stirring until everything is smooth.
- Immediately stir in the Rice Krispie cereal. Mix it all up until the cereal is fully coated.
- Press the mixture down slightly into a greased 9×9 pan with a buttered spatula to create your base layer.
- Allow the rice krispies to sit at room temperature until set (approx 20 minutes). Cut into 12 rectangular pieces.
- In a small microwave-safe bowl, melt white chocolate chips with coconut oil in 30-second intervals, stirring in between until smooth. This will be your mummy’s bandages! Dunk one side of the squares into the white chocolate. Put in freezer for 5 minutes to solidify.
- Then use a spoon or piping bag to drizzle the melted white chocolate over your Rice Krispie rectangles in a messy, criss-cross pattern.
- Before the chocolate hardens, press two candy eyes onto each mummy, giving them that adorable (or spooky) look. Let the white chocolate set and harden. Boom! You've just created the cutest mummies ever!
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Halloween Treats to Try
- Halloween Chocolate Covered Apple Slices
- Easy Pumpkin Cake Pops
- Chocolate Turtle Apple Slices
- Reindeer Rice Krispie Treats
- Gluten Free Pumpkin Chocolate Chip Cookies
If you make these, leave a star rating and show me your mummies. Some of them come out unhinged, and those are my favorites. Tag me @basicswithbails or save this before October sneaks up on you.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
1