Monster Rice Krispie Treats
Ingredients
Treats
- 4 tbsp unsalted butter plus extra for the pan
- 10 oz mini marshmallows 1 bag, about 6 cups
- 1/2 tsp vanilla extract
- 1 pinch salt
- 8 to 10 drops green gel food coloring
- 6 cups crisp rice cereal
Decorations
- 1/2 cup chocolate chips melted
- 32 candy eyeballs assorted sizes
- 2 tbsp purple or orange sprinkles
Method
- Butter a 9 x 13 inch pan, or line it with buttered parchment.
- Melt the butter in a large pot over low heat. Add the marshmallows and stir until completely melted and smooth, about 3 minutes.
- Take the pot off the heat and stir in the vanilla, salt and green food coloring until the color is even.
- Add the cereal and fold until every piece is coated.
- Tip into the pan and press down gently with buttered hands or a piece of parchment. Do not pack it hard or the bars turn tough.
- Let set at room temperature for 30 minutes, then cut into 16 squares.
- Pipe or drizzle melted chocolate for mouths and hair, press on candy eyes while the chocolate is still soft, and add sprinkles.
Notes
Kitchen job for kids: an adult handles the hot marshmallow; kids press the mixture with parchment and do all the decorating.
Storage: keep in an airtight container at room temperature up to 3 days. Do not refrigerate, they get hard.
Little ones: marshmallows and hard candy are choking hazards for children under 4, so cut treats small and supervise.