Today, I’ve got the cutest but simplest Halloween no bake treat. My Jack-o’-lantern rice krispie treats are the perfect spooky treat for your littles and also easy enough that kids can make them themselves! Naturally coloured with pumpkin and decorate the faces however you like!
Rice krispie squares are one of my favourite treats, partly likely due to nostalgia. My aunt always made the best rice krispie squares growing up for family parties and I would always save room for one, or maybe two! They’re also just simply delicious with gooey marshmallow and rice krispies so they’re also not too sweet.
My Jack-o’-lantern rice krispie treats are fun for all and also an easy peanut free dessert to make for daycare or school. As they’re naturally coloured, they also won’t easily stain the kids clothes when they inevitably get in a mess. An easy crowd pleaser that’s yummy and fun.
For some more fun treats, try my pumpkin biscoff truffles, one of my daughter’s all time favourites or my pumpkin monster cookies with candy eyes for a spooky touch.
Do I Need to Add Food Colouring?
No, I didn’t and they will have a light orange colour from the pumpkin. If you want them to be a darker orange, then stir a couple drops of food colouring into the melted marshmallows when you add the vanilla extract.
Can I Make These Gluten Free?
Absolutely, just use gluten free puffed rice cereal.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Size of Pan to Use
I used a large cookie sheet pan but didn’t press the mixture into the whole pan. If you have a traditional size cookie sheet, press it into the entire thing. You want them to be about 3cm or 1 1/4 inch thick.
How To Shape Leftover Bits
Once you’ve cut as many shapes as you can, put all the leftover bits in a microwave safe dish. Heat for 20 seconds or until mixture is just warm and pliable again. Gently push down on your cookie tray again and let cool. Then cut shapes the same as before.
Any leftovers after this can just be eaten as they are. I wouldn’t reheat them again.
How to Decorate?
The easiest way is to melt chocolate and add it to a small piping bag or ziploc bag. Snip a small opening and then pipe the face you want.
I don’t recommend the gel tube icings. I did try this originally but it sinks between the rice krispies and loses it’s shape. The chocolate cools and sets up much nicer.
What Size Cookie Cutter?
I used a pumpkin cookie cutter that was 3x3in or 7.5×7.5cm. Anything around that size should be perfect!
Baking Tips
- I don’t recommend using fresh pumpkin puree as it typically has more moisture and may ruin the texture of the rice krispies.
- Don’t press the rice krispies down too much when putting them on the baking tray. Just gently push them together and make them as flat as possible. This way, they won’t harden too much once cooled.
- Don’t cut the treats until they’ve cooled or they’ll just stick and be a gooey mess around the cookie cutter.
- I recommend melted chocolate for decorating and not gel icing as it won’t hold it’s shape on the rice krispies.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Halloween Treats
Today’s song has nothing to do with Halloween but has been stuck in my head for days because if the TikTok trend. Here’s What’s Up by 4 Non Blondes. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Jack-O’-Lantern Rice Krispie Treats
Ingredients
- 10 tbsp (140g) unsalted butter
- 1/4 cup (50g) canned pumpkin puree
- 1/4 tsp salt
- 650g/23oz mini marshmallows (about 13 cups)
- 1 tsp vanilla extract
- 8 cups (280g) Rice Krispies (gluten free if needed)
- 100g semi sweet or dark chocolate
Instructions
- Line a cookie tray with parchment or wax paper. Set aside.
- In a large saucepan, add your butter and pumpkin. Heat over medium low heat until melted. Stir with a spatula or wooden spoon. Stir in the salt.
- Next add the marshmallows and continue to heat over medium low heat, stirring every 10-15 seconds. Once the marshmallows are almost completely melted, turn off the heat and stir in the vanilla extract.
- Add the rice krispies and stir gently until completly coated in marshmallow. Dump them carefully onto the cookie sheet. Push them down gently with the spatula or put a little water on your hands (I find this works best) until they are about 3cm or 1 1/4 inch thick. Just be careful as they will be hot. Don't compress them too much or they'll be hard once they cool.
- Let them cool for about 30 minutes or until they're fully set. Take your pumpkin cookie cutter and cut as many shapes as you can fit. (*See notes to get the most pumpkins)
- Add your chocolate to a microwave safe dish and heat in 30 second increments until fully melted. Take a small piping bag or ziploc bag and fold the edges over a glass to fill. Dump the melted chocolate into the bag and snip a small piece off the end.
- Pipe two triangles for eyes and a squiggly line for the mouth or decorate however you like. Allow the chocolate to fully cool before storing in an airtight container for up to 5 days and enjoy!
