These Mummy Rice Krispie Treats are the ultimate holiday dessert! Crisp and chewy with gooey melted marshmallows throughout, made with brown butter for a rich caramelized flavor, and dipped in a creamy layer of vanilla white chocolate with homemade chocolate eyes!
It's that time of year when the pumpkin spice and candy corn starts to hit the shelves, and these mummy rice krispies treats are a fun way to celebrate the Halloween season.
What I love about this recipe is that it uses real wholesome fresh ingredients, no food coloring or dyes. We use melted chocolate to make the spooky mummy eyes, and vanilla white chocolate to dip and layer the treats. I recently brought in these mummy rice krispie treats to work and they were a huge hit! It's become one of our favorite recipes, perfect for class parties or even adult Halloween parties.
Ingredients
Using my original Gluten-Free Brown Butter Rice Krispies Treats recipe, we bring to life some Halloween fun by turning these treats into mummies!
- Gluten-Free Rice Krispie Cereal: There are many brands of gluten-free crispy rice cereal, and in this recipe, we used the brand Barbara's Organic Brown Rice Krispies. Remember to always check the ingredient list first.
- Butter: Butter is the base of this recipe, and unsalted works best. Browning the butter creates caramelized flecks for a rich decadent flavor.
- Marshmallows: Mini marshmallows gives this recipe its gooey texture. Make sure your bag of marshmallows is fresh for the best results.
- Vanilla Extract: Use a high-quality vanilla extract for the best results.
- Salt: This brings out depth and flavor to the brown butter.
- Vanilla White Chocolate Chips: My favorite brand to use is these Vanilla White Chocolate Chips from Guittard. They have a creamy vanilla flavor which pairs well in this recipe, and they happen to be gluten-free.
- Dark Chocolate Chips: This recipe uses Guittard melted Dark Chocolate Morsels to help decorate the homemade chocolate eyes.
- Coconut Oil, Unrefined: This helps to stabilize the chocolate when hardening.
How To Make Homemade Chocolate Candy Eyes
These homemade chocolate candy eyes are the best! Who doesn't want more chocolate? They are 100% worth the effort, but to save on time you can buy premade candy eyes for these fun treats.
- Line a large baking sheet with parchment paper then set it aside.
- In a small microwavable bowl add the white chocolate chips and coconut oil. Microwave for 30-second intervals, until fully melted, stirring every 30 seconds.
- Pour the chocolate into a disposable plastic pastry bag and snip off a very small corner of the bag. Twist off the top of the bag and carefully squeeze the white chocolate onto the parchment paper making evenly spaced dots. Adjust the size to your liking.
- Place the sheet in the freezer for 5 minutes, and proceed to the next step.
- In a small microwavable bowl add the dark chocolate chips and coconut oil. Microwave for 30-second intervals, until fully melted, stirring every 30 seconds.
- Pour the chocolate into a disposable plastic pastry bag and snip off a very small corner of the bag.
- Remove the white eyes from the freezer, and carefully squeeze out a small black dot on top of the white eyes, creating the pupil. Repeat until all the eyes are created, and then place the tray back into the freezer until you need to apply them.
How To Make Brown Butter
One of my favorite ways to bring a ton of flavor to a recipe is by using brown butter. Making brown butter is super simple! All you will need is a lightly coated frying pan or pot, a wooden spoon, and a stick of butter. In this recipe, we use 10 tablespoons of butter.
- Melt butter in a lightly coated pot on medium-low heat, stirring frequently.
- Watch closely as the butter begins to melt. Within 2-3 minutes the butter will start to foam and the milk solids will begin to caramelize producing a nutty aroma and chestnut color.
- Once the color starts to change, quickly remove the butter from the heat. (There is a short window between burnt butter and brown butter, so make sure to watch closely.)
- For the purpose of this recipe, you will skip removing the brown butter from the pot and proceed to add the marshmallows and remaining ingredients as directed.
How To Make Mummy Rice Krispie Treats
These easy Halloween rice krispie treats are the perfect way to celebrate the season!
- Line a 9×13 inch baking pan with a piece of parchment paper or lightly grease the pan with oil. Set aside.
- Melt the butter over medium heat in a very large pot. Within 2-3 minutes the butter will start to foam, whisk constantly until the butter begins to brown, then turn down the heat to low.
- Add the marshmallows, reserving 2 cups aside. Continue to stir for 2-3 minutes until the marshmallows are melted. It’s ok if there are a few clumps.
- Stir in the vanilla and salt.
- Add half of the cereal to the pot, and continue to stir. Fold in the remaining cereal and marshmallows and remove the pot from the heat.
- Carefully pour the mixture into the prepared pan. The marshmallows will be very sticky, therefore an easy way to spread out the mixture is by using a greased rubber spatula. Gently press the mixture down into the pan with the spatula but avoid packing. This will allow the treats to form together but not overly harden.
- Cover the pan with aluminum foil and allow the treats to set at room temperature for 1 hour.
- Begin making the chocolate eyes. (Full Instructions Above). Skip this step if using premade candy eyes.
How To Dip the Rice Krispies and Make Mummy Bandages
- When ready, cut the krispies treats into 16 squares. Line a large baking sheet with parchment paper and set it aside.
- In a medium-sized bowl, add the divided part of the white chocolate chips and coconut oil. Microwave for 30-second intervals, until fully melted, stirring every 30 seconds. Once the chocolate is fully melted, dip the front of each rice Krispies square, submerging about ⅔ of the way through, shaking off any excess chocolate. Set the rice krispie treats onto the parchment paper, noncovered side down. Remove the eyes from the freezer and carefully add them to the top half of the treats, sticking to the white chocolate. Once all the eyes are added, place the treats in the freezer for ten minutes. Do not add the bandages until the end.
- Pour the remaining white chocolate into a plastic pastry bag and snip off the end. This will be used to create the bandages. After 10 minutes remove the treats from the freezer and carefully pipe zig-zag lines across the mummy, leaving the eyes visible, and creating a bandage look. The chocolate will freeze quickly due to the cold rice krispie treats. Allow the treats to set for 10 minutes.
- Serve. Store in an airtight container for up to two days.
FAQ
No, unfortunately, Kellogg’s Rice Krispies cereal is made with malt flavor, which comes from barley and may contain gluten. Make sure to look for gluten-containing ingredients on the ingredient label when purchasing your rice cereal. Gluten-free products are often certified and labeled on the box but always double-check the ingredients
There are several brands that do make gluten-free rice cereal including:
One Degree Organic Foods (this brand produces good results).
Barbara’s (this is our favorite brand we love using, producing the best cereal treats).
Wegmans
Arrowhead Mills
Erewhon
Aldi
Nature’s Path
Tesco ( International )
The trick to having the BEST gluten-free rice krispie treats is this:
Do not pack the rice krispies treats in the pan! Packing the marshmallow cereal mixture creates hard, dense treats. My trick is to evenly spread out the marshmallow cereal mixture in the pan using a greased spatula. Gently push down the treats and form them to the pan, without compacting.
Rice krispies will stay soft and delicious for up to two days. You can wrap each rice krispies square individually in plastic wrap and then place them in a sealed container or ziplock bag to ensure they stay soft. A trick to soften them quickly is to microwave 1 treat for 5-8 seconds.
Yes! You can freeze these rice krispies treats with or without the chocolate coating for up to 3 months. Wrap each individual rice krispies treats in plastic wrap, and then place them in a large sealed ziplock bag. Thaw out these glorious treats the night prior to your next Halloween party or event.
For More Festive Treats, Check Out The Links Below
- Jack-O-Lantern Stuff Peppers
- Cookie Dough Truffles
- Pumpkin Spice Bread
- Gluten-Free Brown Butter Rice Krispies Treats
- The BEST Gluten-Free Pumpkin Pie (Dairy-Free, No Refined Sugar!)
Halloween Mummy Rice Krispie Treats
Ingredients
Rice Krispies Treats
- 10 tablespoons unsalted butter, browned
- 16 ounces mini marshmallows, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 cups gluten-free crisp rice cereal (240 grams)
White Chocolate Coating
- 2 cups white chocolate chips, divided Use half of the mixture for the bandages
- 1 tablespoon coconut oil, refined
Chocolate Eyes
- ¼ cup white chocolate chips
- ¼ cup dark chocolate chips
- 2 teaspoons coconut oil, refined, divided Use one teaspoon each for both white chocolate and dark chocolate mixture.
Instructions
How to Make Rice Krispies Treats
- Line a 9×13 inch baking pan with a piece of parchment paper or lightly grease the pan with oil. Set aside.
- Melt the butter over medium heat in a large pot. Within 2-3 minutes the butter will start to foam, whisk constantly until the butter begins to brown, then turn down the heat to low.
- Add the marshmallows, reserving 2 cups aside. Continue to stir for 2-3 minutes until the marshmallows are melted. It's ok if there are a few clumps. Stir in the vanilla and salt.
- Add half of the cereal to the pot, and continue to stir. Fold in the remaining cereal and marshmallows, then remove the pot from the heat. Mix until well combined.
- Carefully pour the mixture into the prepared pan. The marshmallows will be very sticky, therefore an easy way to spread out the mixture is by using a greased rubber spatula. Gently press the mixture down into the pan with the spatula but avoid packing. This will allow the treats to form together but not overly harden.
- Cover the pan with aluminum foil and allow the treats to set at room temperature for 1 hour. Begin making the chocolate eyes. (Full Instructions Below). Skip this step is using candy eyes.
- When ready, cut the krispy treats into 16 squares. Line a large baking sheet with parchment paper and set it aside.
- In a medium-size bowl, add the divided part of the white chocolate chips and coconut oil. Microwave for 30-second intervals, until fully melted, stirring every 30 seconds. Once the chocolate is fully melted, dip the front of each rice krispy square, submerging about ⅔ of the way through, shaking off any excess chocolate. Set the rice krispy treats onto the parchment paper, noncovered side down. Remove the eyes from the freezer and carefully add them to the top half of the treats, sticking to the white chocolate. Once all the eyes are added, place the treats in the freezer for ten minutes. Do not add the white chocolate bandages until the end.
- Pour the remaining white chocolate into a plastic pastry bag and snip off the end. This will be used to create the bandages. After 10 minutes remove the treats from the freezer and carefully pipe zig-zag lines across the mummy, leaving the eyes visible, creating the bandage look. The chocolate will freeze quickly due to the cold rice krispy treats. Allow the treats to set for 10 minutes.
- Serve. Store in an airtight container for up to two days.
How to Make Homemade Chocolate Eyes
- Line a large baking sheet with parchment paper, then set aside.
- In a small microwavable bowl add the quarter cup of white chocolate chips and 1 teaspoon of coconut oil. Microwave for 30-second intervals, until fully melted, stirring every 30 seconds.
- Pour the white chocolate into a disposable plastic pastry bag and snip off a very small corner of the bag. Twist off the top of the bag and carefully squeeze the white chocolate onto the parchment paper making evenly spaced dots. Adjust the size to your liking.
- Place the sheet in the freezer for 5 minutes, and proceed to the next step.
- In a small microwavable bowl add the quarte cup of dark chocolate chips and a teaspoon of coconut oil. Microwave for 30-second intervals, until fully melted, stirring every 30 seconds.
- Pour the dark chocolate into a disposable plastic pastry bag and snip off a very small corner of the bag.
- Remove the white eyes from the freezer, and carefully squeeze out a small black dot onto top of the white eyes, creating the pupil. Repeat until all the eyes are created, and then place the tray back into the freezer until you need to apply them.
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