Are you wondering what kind of Halloween treat you can conjure up for your little ones this year? How about an old favourite, with a seasonal twist!
To dress up my rice crispy treats, I used a combination of Pumpkin Dandies Marshmallows and pumpkin pie spice, mixed in Oreos, then layered on some chocolate ganache, and topped it all off with a Halloween inspired icing!… If you can’t find Pumpkin Dandies (they sold out in about one week at our local store), go ahead and use the regular one’s in their place (we’ll just add a little extra spice to the mix).
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Halloween Rice Crispy Treats
Recipe Type: dessert
Makes: 12 large squares
- 8 cups Crisp Rice Cereal (I used Nature’s Path)
- 30 Original Oreo Cookies, broken into various sizes
- 6 tbsp Vegan Butter (I use Earth Balance)
- 3/4 tsp Pumpkin Spice*
- 20 oz Pumpkin Dandies Marshmallows*
- 2 tbsp Pure Maple Syrup (not pancake or table syrup)
- Orange Food Colouring
- 12 oz Non-Dairy Semi-Sweet Chocolate Chips
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/2 cup Powdered Sugar
- 3 tsp Plain Non-Dairy Milk (I used unsweetened almond)
- Orange Food Colouring
- Green Food Colouring
- Halloween Sprinkles (optional)
Grease a 9 x 13 inch pan (I lined mine with foil first, for easier removal). Set aside.
to make the base:
Toss the cereal and cookie bits together until combined. Set aside.
Melt the vegan butter over low heat and stir in the spice until thoroughly combined. Add the marshmallows and stir until completely melted (keep the heat low, as melting them at too high a temperature will make your bars brittle). Stir in the syrup and orange food colour (I used 4 drops but maybe would use 6 next time). Remove from heat.
Add the cereal mixture and stir until well coated.
Press mixture, firmly and evenly into prepared pan… I like to cover the surface with plastic wrap and use a smaller baking pan to press the mixture down. Set aside.
to make the ganache:
In a saucepan, heat the milk until it just starts to simmer. Remove from heat and sprinkle in the chocolate chips. Let sit for one minute. Stir until chocolate has melted and mixture is smooth.
Pour over rice crispy base and smooth to edges, making sure that it’s evenly distributed. Chill in refrigerator for 20 – 30 minutes or until the ganache has firmed… Leaving rice crispy treats in the refrigerator for long periods will turn them hard and brittle, so remove from refrigerator once the ganache has firmed.
to make the icing:
Stir the sugar and milk together until smooth.
Divide the icing equally. In one half stir in enough orange food colouring to reach desired shade. In the other half repeat with green food colouring.
Drizzle the two icings over the ganache topping, alternation between colours to create your own piece of “swamp art”. Embellish with sprinkles, if using.
Allow icing to dry for at least 30 minutes before slicing.
Store at room temperature for 2 – 3 days (but best eaten the day made).
*If you can’t get Pumpkin Dandies Marshmallows, substitute regular flavoured ones and add an additional 1/2 tsp of pumpkin spice.