These spooky and delicious Mummy Rice Krispie Treats are perfect for Halloween! Brown butter, gooey marshmallows, and homemade chocolate mummy eyes.
Why You Will Love These Mummy Rice Krispie Treats
These mummy rice krispies treats are a fun way to celebrate the Halloween season, turning my classic brown butter rice krispie treats into spooky festive fun! For a unique twist, we use melted chocolate to make homemade chocolate candy eyeballs. Here are some more reasons why you will love this recipe:
- Easy to make and super cute. These crispy treats are perfect for Halloween parties or school parties.
- A fun treat for kids and adults! Add this quick Halloween recipe to boozed or boo buckets for neighbors and friends.
- The best-tasting rice krispie treat you will ever have! The combination of brown butter and white chocolate is heavenly. So much better than store-bought rice krispie treats!
Mummy Rice Krispie Treats Ingredients
Ingredient Notes
Using my original Gluten-Free Brown Butter Rice Krispie Treats recipe, we bring to life some Halloween fun by turning these treats into mummies!
- Rice Krispie Cereal: There are many brands of gluten-free crispy rice cereal but remember to always check the ingredient list first. We use the brand One Degree Organic Foods.
- Butter: Browning the butter creates caramelized flecks for a rich decadent flavor.
- Marshmallows: Mini marshmallows give 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.
- Salt: This brings out depth and flavor.
- White Chocolate & Dark Chocolate: My favorite brand of chocolate chips is Guittard. This recipe uses 2 bags of Vanilla White Chocolate Chips and one bag of Dark Chocolate Chips for the homemade chocolate eyes, white chocolate coating, and white chocolate bandages.
- Unrefined Coconut Oil: This helps stabilize the chocolate when hardening.
Find the printable recipe card with full instructions and measurements below.
How To Make Easy Mummy Rice Krispie Treats
Make Rice Krispie Treats
Prepare your pan, cereal, and marshmallows. Grease and line a 9×13 inch baking pan with parchment paper and set aside. Add the gluten-free crisp rice cereal to a large bowl. In a separate bowl, measure out the mini marshmallows and set aside 2 cups for later in the recipe.
- Brown the butter. In a large pot, melt the butter over medium heat. Within 2-3 minutes the butter will start to foam. Whisk constantly until the butter begins to turn a golden brown color and omit a nutty aroma. Then turn the heat down to low.
- Melt the marshmallows. Add all but the reserved 2 cups of marshmallows to the pot. Stir until the marshmallows are melted, it's ok if there are a few clumps. Stir in the vanilla and salt and remove the pot from the heat.
- Add the cereal and extra marshmallows. Add the cereal, give the pot a quick stir, and then fold in the remaining 2 cups of mini marshmallows, you'll want to work quickly.
- Transfer to pan. Once combined, carefully transfer the marshmallow mixture into the prepared pan. The marshmallows will be very sticky, but an easy way to spread out the mixture is by using a rubber spatula. Press the mixture down into the pan with the spatula but avoid packing. Let cool for at least 30 minutes before slicing.
Make Homemade Chocolate Eyes
These homemade chocolate candy eyes are the best! Who doesn't want more chocolate? They are 100% worth the effort, but to save time you can always buy the premade candy eyes.
- Melt the chocolate. Line a large baking sheet with parchment paper and set it aside. Grab two small microwavable bowls. In the first bowl add the white chocolate and coconut oil. In the second bowl add the dark chocolate and coconut oil. Microwave for 15-second intervals, stirring in between, until fully melted.
- Fill piping bags. Pour the melted dark chocolate and white chocolate into two disposable plastic piping bags. Snip off a tiny corner of the bag.
- Make the chocolate eyes. Carefully squeeze the melted white chocolate onto the parchment paper making evenly spaced dots. Adjust the size of the eyes to your liking. Allow the white chocolate to set for a minute. Grab the dark chocolate bag and squeeze a small black dot on top of the white eyes, creating the pupil. Repeat until all the eyes are made.
- Chill the chocolate eyes. Place the tray into the refrigerator until ready to use.
Assemble Mummy Rice Krispie Treats
- Cut the treats. Line a large baking sheet with parchment paper and set it aside. Using a sharp knife cut the treats into 16 squares and place them on the lined baking sheet.
- Dip the treats. In a microwave-safe bowl melt the white chocolate and coconut oil in 15-second increments, stirring in between each. Repeat until completely melted and smooth. Once the chocolate is fully melted, dip the front of each rice crispy square, submerging about ⅔ of the way through. Shake off any excess chocolate and set the treat on the lined baking sheet.
- Add the eyes. Grab your chocolate eyes from the refrigerator. Using an offset spatula, carefully place two eyes on the top half of the dipped treat. You'll want to be quick before the white chocolate hardens. Repeat the process until all the treats are dipped and eyes are placed.
- Add the mummy bandages. Pour the remaining white chocolate into a plastic piping bag and snip off the end. Pipe zig-zag lines across the treats, leaving the eyes visible, creating bandages to make them look like mummies. Place the treats in the refrigerator to set for 10 minutes.
Storage
- To store: These rice krispie treats will stay soft and delicious at room temperature for 2-3 days. You can wrap each rice krispies square in plastic wrap and then place them in a sealed airtight container or ziplock bag to ensure they stay soft. A trick to soften them quickly is to microwave 1 treat for 5-8 seconds.
- To freeze: You can freeze these rice krispies treats with or without the chocolate coating for up to 3 months. Wrap each rice krispies treats in plastic wrap, then place them in a large sealed ziplock bag. Thaw out these glorious treats the night before your next Halloween party or event
These easy Halloween rice krispie treats are the perfect way to celebrate the season!
FAQ
What brands of rice cereal are gluten-free?
Several brands do make gluten-free rice cereal including:
One Degree Organic Foods
Wegmans
Arrowhead Mills
Erewhon
Aldi
Nature’s Path
Tesco ( International )
How to avoid hard rice krispie treats?
Spread the marshmallow cereal mixture evenly in the pan using a rubber spatula. Gently push down the treats and form them to the pan, without compacting them.
What are mummy rice krispie treats?
These mummy rice krispie treats are homemade rice krispie treats made to look like mummies for Halloween. Dipped in white chocolate, with homemade chocolate candy eyes, and then drizzled with more white chocolate to create bandages.
More Halloween Ideas You'll Love
I hope you love this mummy rice krispie treats recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Mummy Rice Krispie Treats
Spooky and delicious Mummy Rice Krispie Treats perfect for Halloween. Brown butter, gooey marshmallows, and homemade chocolate mummy eyes.
Ingredients
Rice Krispies Treats
- 8 tablespoons unsalted butter, browned
- 16 ounces mini marshmallows, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 cups (300g) gluten-free crisp rice cereal, (One Degree Sprouted Brown Rice Crisps)
White Chocolate Coating & Bandages
- 3 cups white chocolate chips, divided Use a quarter 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
Make Rice Krispie Treats
- Prepare your pan, cereal, and marshmallows. Grease and line a 9×13 inch baking pan with parchment paper and set aside. Add the gluten-free crisp rice cereal to a large bowl. In a separate bowl, measure out the mini marshmallows and set aside 2 cups for later in the recipe.
- Brown the butter. In a large pot, melt the butter over medium heat. Within 2-3 minutes the butter will start to foam. Whisk constantly until the butter begins to turn a golden brown color and omit a nutty aroma. Then turn the heat down to low.
- Melt the marshmallows. Add all but the reserved 2 cups of marshmallows to the pot. Stir until the marshmallows are melted, it's ok if there are a few clumps. Stir in the vanilla and salt and remove the pot from the heat.
- Add the cereal and extra marshmallows. Add the cereal, give the pot a quick stir, and then fold in the remaining 2 cups of mini marshmallows, you'll want to work quickly.
- Transfer to pan. Once combined, carefully transfer the marshmallow mixture into the prepared pan. The marshmallows will be very sticky, but an easy way to spread out the mixture is by using a rubber spatula. Press the mixture down into the pan with the spatula but avoid packing. Let cool for at least 30 minutes before slicing.
Make Homemade Chocolate Eyes
- Melt the chocolate. Line a large baking sheet with parchment paper and set it aside. Grab two small microwavable bowls. In the first bowl add the white chocolate and coconut oil. In the second bowl add the dark chocolate and coconut oil. Microwave for 15-second intervals, stirring in between, until fully melted.
- Fill piping bags. Pour the melted dark chocolate and white chocolate into two disposable plastic piping bags. Snip off a tiny corner of the bag.
- Make the chocolate eyes. Carefully squeeze a small amount of the melted white chocolate onto the parchment paper, evenly spacing the dots. Adjust the size of the eyes to your liking. Allow the white chocolate to set for a minute. Grab the dark chocolate bag and squeeze a small black dot on top of the white eyes, creating the pupil. Repeat until all the eyes are made.
- Chill the chocolate eyes. Place the tray into the refrigerator until ready to use.
Assemble Mummy Rice Krispie Treats
- Cut the treats. Line a large baking sheet with parchment paper and set it aside. Using a sharp knife cut the treats into 16 squares and place them on the lined baking sheet.
- Dip the treats. In a microwave-safe bowl melt the white chocolate and coconut oil in 15-second increments, stirring between each. Repeat until completely melted and smooth. Once the chocolate is fully melted, dip the front of each rice crispy square, submerging about ⅔ of the way through. Shake off any excess chocolate and set the treat on the lined baking.
- Add the eyes. Grab your chocolate eyes from the refrigerator. Using an offset spatula, carefully place two eyes on the top half of the dipped treat. You'll want to be quick before the white chocolate hardens. Repeat the process until all the treats are dipped and eyes are placed.
- Add the mummy bandages. Pour the remaining white chocolate into a plastic piping bag and snip off the end. Pipe zig-zag lines across the treats, leaving the eyes visible, creating bandages to make them look like mummies. Place the treats in the fridge to set for 10 minutes.
Notes
- If you don’t have piping bags, you can pour the white chocolate into a ziplock bag and snip off one of the corners. Or, use a small spoon to drizzle a small amount of chocolate across the chocolate-coated rice krispie treats.
- You'll need 2 (12-ounce) bags of white chocolate chips for this recipe.
- If using One Degree Sprouted Brown Rice Crisps, you'll need 1 ½ boxes.
Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!
Julie says
Excellent recipe, was easy to make and the results are both delicious and great looking. I used a Wilton 44 to make the bandages a little thicker in width. It's definitely a keeper that I'll make again, thanks!
Rebecca Taig says
Hi Julie!
Thank you for such a lovely review, I'm so glad you enjoyed these.