Easy One Pan Halloween Rice Krispie Treats
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These Easy One Pan Halloween Rice Krispie Treats are buttery, chewy, and delightfully spooky. They're baked in one pan, topped with Halloween sprinkles, and finished with whimsical white chocolate ghosts. Perfect for parties, bake sales, or a fun night in!
Recipe Overview
- Yield: 12-16 servings, depending on cut size
- Prep Time: 5 minutes
- Bake Time: 13-15 minutes
- Cooling/Setting Time: 1 hour
- Total Time: About 1 hour 20 minutes
Why I Love Easy Halloween Treats
For us, October 31st has always been about gathering with the neighbors. Chilly Seattle nights and parents mingling in the streets with the littles, warm cider warming our fingers, and laughter warming our hearts. And very often, the kids who were in and out of my house on a daily basis knew I always had “special treats” just for them. Often, it was these!
Here’s what to love about these easy treats:
- Quick & simple - Only 5 minutes of prep before the oven does the rest.
- One-pan easy - No fuss, no mess.
- Kid-friendly & party-ready - Sprinkles and ghosts make them festive.
- A playful twist - The buttery crunch of classic Rice Krispies, but with a spooky, seasonal finish.
If you’re looking for other quick ideas, try my 2-ingredient Candy Corn Pretzel Bites or these Caramel Apple Bites with 3 simple ingredients.
Jump to:
Ingredients
These easy treats require only 4 ingredients you may already have on hand!
- Butter - Melts to coat the marshmallows and cereal, adding rich flavor.
- Vanilla Extract - Enhances sweetness with warm undertones.
- Rice Krispies Cereal - The crispy base that gives these bars their signature texture.
- Large Marshmallows - Melt into the butter, creating gooey chewiness.
Topping Ideas
These Rice Krispies treats are delicious as is (and can be customized for every day, tailgating, or any holiday you can imagine). What makes these Halloween-worthy is the toppings. Here are some ideas:
- Halloween Sprinkles - Adds festive color and crunch.
- White Chocolate Ghosts - A simple DIY touch; melted white chocolate spread into ghost shapes with a spoon, then chilled until set.
How to Make Halloween Rice Krispie Treats
Begin by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan with cooking spray.
- Step 1: Place the butter pieces at the bottom of the prepared dish and add the vanilla and marshmallows.
- Step 2: Pour the cereal over the marshmallows.
- Step 3: Bake until the cereal is lightly browned and toasted and the marshmallows have melted, 13-15 minutes.
- Step 4: Stir the mixture together until well combined. Lightly press it into the dish, scatter sprinkles over the top if using, and let stand for 1 hour or until completely cooled.
Hint: To easily cut the treats, lightly grease a knife and cut into 12 or 16 squares. For twelve servings, cut 3 rows lengthwise and 4 rows in width. For sixteen servings, cut into 4 rows by 4 rows.
How to Make White Chocolate Ghosts
Melt white chocolate in a heatproof bowl over simmering water or according to package instructions. Remove from the heat and stir in 1 1/2 tablespoons of cooking oil until the mixture is smooth.
- Step 1: Drop 1 tablespoon of melted white chocolate onto a wax paper-lined baking tray and quickly spread into a ghost shape. Add mini chocolate chips or candy eyes and refrigerate for 5 minutes or until set.
Variations & Serving Suggestions
- Mix-ins - Stir in mini chocolate chips or candy corn for added texture.
- Candy eyes - Place on the ghosts before chilling for extra spookiness.
- Orange candy melts - Drizzle over bars for festive color contrast.
- Shapes - Use Halloween cookie cutters (pumpkins, bats, ghosts) to cut cooled treats.
If you love using candy eyes, try our easy, delicious, and quirky Halloween monster cookies or these darling peanut butter spider cookies I make every year!
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Make Ahead: Prepare a day early; add ghosts before serving.
- Freezer: Wrap bars individually and freeze for up to 1 month; thaw at room temperature.
Baked Rice Krispies Recipe FAQs
Yes, use about 5-6 cups of mini marshmallows in place of the large ones.
Don't over-bake; remove at 13 minutes for a softer bar. Store in an airtight container to prevent drying out.
Use a buttered knife or coat your knife with nonstick spray. For extra clean edges, chill briefly before cutting.
More Easy Halloween Ideas
Looking for other Halloween recipes like this? Try these:
- Crockpot Apple Cider
- Easy Halloween Treats to Make Now
- 25 Easy Pumpkin Desserts to Make This Fall
- Harvest Sweet Potato Bread
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Baked Halloween Rice Krispie Treats Recipe
Equipment
Ingredients
- 6 tablespoons butter cut into 6 to 8 pieces
- 1 teaspoon vanilla extract
- 1 (9-oz) crispy rice cereal
- 16 ounces large marshmallows
Optional Toppings
- 12 ounces white chocolate meltables plus 1 ½ tablespoons cooking oil for ghost shapes
- 32 mini chocolate chips or candy eyes
- sprinkles fall colored
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9×13-inch baking dish.
- Place butter pieces in bottom of the prepared dish. Add vanilla to baking dish, then add in marshmallows. Carefully pour cereal over marshmallows.
- Bake in the preheated oven until until very lightly browned and marshmallows have melted, 13 to 15 minutes.
- Stir mixture carefully until well combined. Press mixture into dish; let stand 1 hour to cool completely; mixture should be very well held together. Lightly grease a knife and cut into 12 or 16 squares.
Optional Toppings
- Mini Ghosts: Melt white chocolate in a heatproof bowl over simmering water; stir occasionally or according to package instructions. Then, mix in 1 ½ tablespoons of cooking oil (like vegetable oil). To make the ghosts, drop 1 tablespoon of white chocolate onto a parchment or wax paper-lined baking sheet. Using a teaspoon, quickly spread into a ghost shape. Add mini chocolate chip eyes and refrigerate for 5 minutes.
- Sprinkles: For a festive touch, scatter fall harvest colored sprinkles over the top of the Rice Krispies treats while they cool and set. Lay a mini ghost over the sprinkles.
Notes
- Sprinkles: Add sprinkles while warm so they adhere.
- Pressing Rice Krispies Treats: When mixed, lightly press the mixture into the pan-don't compact too much or bars will be hard.
- White Chocolate Ghosts: When cutting the treats into 16 portions (4 rows by 4 rows), aim for each ghost to measure about 2.5 inches. When cutting into 12 portions (3 rows lengthwise and 4 rows in width), create ghosts approximately 3.5 to 4 inches in size.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Rice Krispie Treats can sometimes be messy and require many pans. This recipe is a favorite for a reason. It’s easy, requires only 1 pan, and is mess-free. It’s also utterly delicious and a recipe my family and neighbors love!