Mummy Rice Krispie Treats
Cute mummy rice krispie treats are easy to make and taste delicious! This recipe calls for browning the butter to add additional flavor. Melted white chocolate drizzle and edible eyes for a soft and gooey marshmallow treat!
Mummy rice krispie treats are probably one of the easier Halloween themed desserts to make. You can make rice krispie treats in one pot over the stove which is nice when you don’t feel like turning on the oven.
Gather Your Ingredients
- Unsalted butter
- 2 bags of mini marshmallows
- Vanilla extract
- Kosher salt
- Rice cereal
- White chocolate chips or a white chocolate bar
- Wilton candy eyes (for decoration)
The Secret to Making the Best Tasting Rice Krispies
Brown the butter! It’s that simple. No fancy extra ingredients.
Cooking the butter down brings out a rich nutty flavor and compliments rice krispies well. Trust me, these brown butter rice krispie treats will have your friends and family asking you for more!
How to Make Brown Butter
Brown butter takes about 5-8 minutes to cook and once it starts browning it can burn quickly. One sign that the butter is close to browning is the bubbling foam (as shown above).
As soon as you see the brown specks on the bottom of the pot, take the pot off the heat and add your marshmallows asap.
Those brown specks that you see in the bottom of the pot are toasted milk solids. You don’t want to strain these out because this is where the best flavor comes from.
Make the Rice Krispie Treats
Start by browning your butter. Then, once the butter is done, add your marshmallows. For step by step pictures of how to make these treats, check out my Brown Butter Rice Krispie Treats post.
Add the vanilla extract and salt, mixing the whole time. Then mix in your rice cereal and fair warning, this is an arm workout!
Use a 9 x 13 pan lined with tin foil or parchment paper (I love this pan for it’s straight edge sides). Spraying the tinfoil with cooking spray will help the treats release better when we cut them into rectangles.
Let the treats sit for 1 hour or more to firm up.
Decorating the Treats as Mummies
When your rice krispie treats are ready, use a sharp knife to carefully cut 15 medium sized treats. Make 4 cuts on the short side, then 2 on the long side.
Pour 1/2 cup of white chocolate chips or half a bar of white chocolate into a food safe bowl. Microwave the chocolate in 30 second intervals to avoid burning. Pour the melted chocolate into a piping bag and cut a small hole across the tip. (If you don’t have a piping bag, you can drizzle with a spoon.
Lay a treat on a piece of parchment paper or plastic wrap (for easy clean up) and drizzle the chocolate back and forth. Add two small dots of chocolate and stick on the candy eyes. I used the medium sized eyes from the Wilton kit.
Let the chocolate harden for about 10 minutes before serving. The mummy rice krispie treats are ready to eat!
How to Store Rice Krispies
Brown butter rice krispie treats can be stored in an airtight container for 5 days.
RECIPE CARD
Mummy Rice Krispie Treats
Equipment
- large pot 3 ½ quarts or larger
Ingredients
- 1 1/2 sticks unsalted butter 6 oz or 170g
- 2 10 oz bags mini marshmallows, 2 cups divided
- 3 tsp vanilla extract
- 1/2 tsp salt
- 10 cups rice cereal
- ½ bar melted white chocolate (or candy melts)
- candy eyes i used the medium sized eyes
Instructions
Browning Butter
- Place unsalted butter in a pot over low heat. You can cut up the butter for faster melting. Keep stirring the butter as it melts and after about 5-8 minutes it will foam – this is a sign its getting closer to browning. As soon as you see the golden hue with brown specks, remove from the heat or it will burn.
Rice Krispie Treats
- Measure 2 cups of marshmallows and set aside. Add the remaining marshmallows into the pot with browned butter.
- Add vanilla extract and salt and stir everything together. Place the pot back on low heat and continue to stir until the marshmallows are completely melted.
- Add 5 cups of rice cereal – stir – then add the remaining 5 cups and stir until the cereal is fully coated.
- Add the 2 cups of marshmallows back and stir gently so they do not melt.
- Use a 9 x 13 pan and cover with a piece of tinfoil thats large enough to hang over the sides of the pan and spray with cooking spray. If you do not use spray, they will stick to the tinfoil when you cut them.
- Pour the warm cereal mixture onto the pan. Using a rubber spatula (so they don't stick) gently spread the cereal mixture into all 4 corners of the pan. Pushing down too hard will create dense treats.
- Let the treats sit at room temperature for 1 hour or more to cool and firm.
Making Mummies
- After the treats have cooled, lift them out of the pan by using the overhanging foil then gently undo the foil from the sides.
- For 15 squares, carefully use a sharp knife to cut 4 sections on the short side, then 2 sections on the long side. For 20 squares, cut 4 sections on the short side, then 3 sections on the long side.
- In a food safe bowl, microwave half a bar of white chocolate for 30 second intervals. Add the chocolate into a piping bag or use a spoon. Slowly drizzle on the chocolate using back and forth motions straight across and on an angle.
- Add the medium sized candy eyes or the small if you cut smaller treats. Let the chocolate dry for 10 minutes before covering. Treats can stored in an airtight container for 5 days.
Notes
- Add rice cereal in two parts to make the stirring easier. (This is an arm workout but its worth it!)
- Treats can be stored in an airtight container for 5 days or frozen for 1 month in an airtight container with wax paper between the layers. Bring to room temperature before eating.
- Use a rubber spatula when mixing to avoid a sticky mess.
Nutrition
Nutrition information is automatically calculated, and should be used as an approximation.
do i have to brown butter?
Hi Sarah! You don’t have to brown the butter, you can just melt it in the pot. Browning the butter does take them to the next level though 🙂