Mummy Rice Krispie Treats
Cute mummy rice krispie treats are easy to make and taste delicious! This recipe calls for browning the butter to add additional flavor. Melted white chocolate drizzle and edible eyes for a soft and gooey marshmallow treat!
Servings 15 medium bars or 20 small bars
Equipment
- Large pot 3 ½ quarts or larger
Ingredients
- 1 1/2 sticks unsalted butter 6 oz or 170g
- 2 10 oz bags mini marshmallows, 2 cups divided
- 3 tsp vanilla extract
- 1/2 tsp salt
- 10 cups rice cereal
- ½ bar melted white chocolate (or candy melts)
- candy eyes i used the medium sized eyes
Instructions
Browning Butter
- Place unsalted butter in a pot over low heat. You can cut up the butter for faster melting. Keep stirring the butter as it melts and after about 5-8 minutes it will foam - this is a sign its getting closer to browning. As soon as you see the golden hue with brown specks, remove from the heat or it will burn.
Rice Krispie Treats
- Measure 2 cups of marshmallows and set aside. Add the remaining marshmallows into the pot with browned butter.
- Add vanilla extract and salt and stir everything together. Place the pot back on low heat and continue to stir until the marshmallows are completely melted.
- Add 5 cups of rice cereal - stir - then add the remaining 5 cups and stir until the cereal is fully coated.
- Add the 2 cups of marshmallows back and stir gently so they do not melt.
- Use a 9 x 13 pan and cover with a piece of tinfoil thats large enough to hang over the sides of the pan and spray with cooking spray. If you do not use spray, they will stick to the tinfoil when you cut them.
- Pour the warm cereal mixture onto the pan. Using a rubber spatula (so they don't stick) gently spread the cereal mixture into all 4 corners of the pan. Pushing down too hard will create dense treats.
- Let the treats sit at room temperature for 1 hour or more to cool and firm.
Making Mummies
- After the treats have cooled, lift them out of the pan by using the overhanging foil then gently undo the foil from the sides.
- For 15 squares, carefully use a sharp knife to cut 4 sections on the short side, then 2 sections on the long side. For 20 squares, cut 4 sections on the short side, then 3 sections on the long side.
- In a food safe bowl, microwave half a bar of white chocolate for 30 second intervals. Add the chocolate into a piping bag or use a spoon. Slowly drizzle on the chocolate using back and forth motions straight across and on an angle.
- Add the medium sized candy eyes or the small if you cut smaller treats. Let the chocolate dry for 10 minutes before covering. Treats can stored in an airtight container for 5 days.
Notes
- Add rice cereal in two parts to make the stirring easier. (This is an arm workout but its worth it!)
- Treats can be stored in an airtight container for 5 days or frozen for 1 month in an airtight container with wax paper between the layers. Bring to room temperature before eating.
- Use a rubber spatula when mixing to avoid a sticky mess.