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Monster Rice Krispies

These monster sweet treats will delight rather than fright! They're easy to make and even easier to eat.


2 tbs unsalted butter, melted 2 tablespoon unsalted butter, melted
100g vanilla marshmallows 100 grams vanilla marshmallows
2 cup crispy rice pops 2 cup crispy rice pops
150g white chocolate melts 150 grams white chocolate melts
1/2 pkt mixed coloured sprinkles 1 half pkt mixed coloured sprinkles
18 edible candy eyeballs 18 edible candy eyeballs


Step 1 of 6
Grease and line a 18 x 20cm (3cm deep) slice pan with baking paper.

Step 2 of 6
Place butter and marshmallows in a large microwave-safe bowl, then microwave on medium for 1 minute or until marshmallows have melted. Stir until smooth and well combined.

Step 3 of 6
Working quickly, add rice pops and fold until completely coated. Transfer mixture to pan. Using the back of a spoon, press mixture into pan to compact. Refrigerate for 30 minutes or until set.

Step 4 of 6
Cut slice into 9 rectangles. Place on a baking paper-lined baking tray.

Step 5 of 6
Place chocolate melts in a microwave-safe bowl. Microwave on medium for 3 minutes, stirring halfway, or until melted and smooth.

Step 6 of 6
Dip the short end of 1 rectangle into melted chocolate to half coat, allowing excess to drip off. Decorate with sprinkles and return to tray. Arrange 1 or 2 candy eyes on chocolate. Repeat with remaining rectangles, chocolate, sprinkles and eyes. Refrigerate for 10 minutes or until chocolate has set. Serve.