Mummy Rice Krispie Treats

Spooky and delicious Mummy Rice Krispie Treats perfect for Halloween. Brown butter, gooey marshmallows, and homemade chocolate mummy eyes.

Prep Time 30

Cook Time 15

Resting Time 1 30

Total Time 2 15

Servings

8 tablespoons unsalted butter, browned
16 ounces mini marshmallows, divided
1 teaspoon vanilla extract
¼ teaspoon salt
6 ½ cups (240g) gluten-free crisp rice cereal, (One Degree Sprouted Brown Rice Crisps)

3 cups white chocolate chips, divided Use a quarter of the mixture for the bandages
1 tablespoon coconut oil, refined

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.

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.

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.

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.

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.
Make sure to weigh the rice cereal on a food scale in grams, not cups. One Degree Sprouted Brown Rice Crisps weigh more than most rice cereals; therefore, if you go with a different brand, the measurements may be off.