Spooky Spider Web Chocolate Rice Krispies
The perfect last minute spooky recipe that every kid (and adult) will love! Because who wouldn’t love Spooky Spider Web Chocolate Rice Krispies? 😉
How to Make Homemade Rice Krispies?
- Line a 9×13” baking pan with parchment paper that overhangs “sleeves” for easy removal later. Set aside 1 cup marshmallows as reserve.
- In a large pot over medium high heat, add 12 tablespoons of butter to melt. Once melted, stir until the butter has browned, about 1-2 minutes. The butter should smell nutty and look like a toasty brown color.
- Reduce heat to medium. Stir in the vanilla and salt.
- Add the marshmallows (except the reserved 1 cup) to the large pot. Stir until the marshmallows have melted.
- Remove 1 cup melted marshmallow for the spider webs later.
- Add in the rice krispies. Stir until well combined.
- Add in the reserved 1 cup marshmallows and mix until just combined.
- Transfer into the prepared baking pan and press into the pan with slightly wet fingers.
- Reserve 1/3 cup of the melted dark chocolate for the chocolate buttercream.
- Drizzle the remaining melted chocolates over the rice krispies. Lightly swirl together with a knife.
- Let sit at room temperature for 30 minutes, or freezer for 10 minutes, before slicing.
How to Make “Spider Webs” with Marshmallows?
- Place the marshmallows in a microwave safe bowl.
- Heat for 30 seconds.
- Stir until marshmallows are cool enough to touch, but not too hard.
- Use your fingers (from both hands) to stretch a small bit of marshammlwo into stringy strands.
- Cover the top of the chocolate-covered Rice Krispies with the “spider webs” securing them along the edges.
Can Homemade Rice Krispies be Made in Advance?
Yes! This Rice Krispies recipe can be made 2-3 days in advance. Store the fully decorated Rice Krispies in an airtight container at room temperature (away from moisture like the oven or stovetop).
How to Store Leftover Rice Krispies:
Store homemade Rice Krispies in an airtight container at room temperature (away from moisture) for up to 5 days, or in the fridge up to 7 days.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
. . . . . . . . . . . . . . .
If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.
. . . . . . . . . . . . . . .
“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Spooky Spider Web Chocolate Rice Krispies
PREP TIME: 20 COOK TIME: 10 TOTAL: 30
INGREDIENTS
Servings: 20
- 16 tbsp. (2 sticks) Unsalted Butter
- 2 10-oz bags Mini Marshmallows
- 1 tsp. Vanilla
- ¼ tsp. Fine Sea Salt
- 8 cups Rice Krispies
- 1 ½ cups Powdered Sugar
- 1 bar Tony Chocolonely Milk Chocolate, melted
- 1 bar Tony Chocolonely 70% Dark Chocolate, melted
- Gold Sprinkles
- Chocolate Sprinkles
- Mini Candy Eyes
INSTRUCTIONS
- To Make the Chocolate Rice Krispies: Line a 9×13” baking pan with parchment paper that overhangs “sleeves” for easy removal later. Set aside 1 cup marshmallows as reserve.
- In a large pot over medium high heat, add 12 tablespoons of butter to melt. Once melted, stir until the butter has browned, about 1-2 minutes. The butter should smell nutty and look like a toasty brown color.
- Reduce heat to medium. Stir in the vanilla and salt.
- Add the marshmallows (except the reserved 1 cup) to the large pot. Stir until the marshmallows have melted.
- Remove 1 cup melted marshmallow for the spider webs later.
- Add in the rice krispies. Stir until well combined.
- Add in the reserved 1 cup marshmallows and mix until just combined.
- Transfer into the prepared baking pan and press into the pan with slightly wet fingers.
- Reserve 1/3 cup of the melted dark chocolate for the chocolate buttercream.
- Drizzle the remaining melted chocolates over the rice krispies. Lightly swirl together with a knife.
- Place in the freezer for 10 minutes, until the chocolate is hardened.
- To Make the Spider Webs: If needed, heat up the reserved 1 cup marshmallow fluff over low heat. Use your fingers to spread the marshmallows across the hardened chocolate to mimic “spider webs.”
- To Make the Chocolate Spiders: Add the remaining 4 tbsp. butter and 1/3 cup chocolate to the bowl of a stand mixer. Beat until smooth, about 1-2 minutes. Add the powdered sugar, and 1 tablespoon heavy cream if frosting is too thick.
- Add more powdered sugar if frosting is too thin. Pipe two dots to mimic a spider’s head and body, then 4 legs on each side. Decorate the legs with the sprinkles and the head with the candy eyes.
- Slice into individual rice krispies to be enjoyed!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
