Spooky Spider Web Chocolate Rice Krispies

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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?

  1. Line a 9x13” baking pan with parchment paper that overhangs “sleeves” for easy removal later. Set aside 1 cup marshmallows as reserve.  
  2. 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.
  3. Reduce heat to medium. Stir in the vanilla and salt.
  4. Add the marshmallows (except the reserved 1 cup) to the large pot. Stir until the marshmallows have melted.
  5. Remove 1 cup melted marshmallow for the spider webs later.
  6. Add in the rice krispies. Stir until well combined.
  7. Add in the reserved 1 cup marshmallows and mix until just combined.
  8. Transfer into the prepared baking pan and press into the pan with slightly wet fingers.
  9. Reserve 1/3 cup of the melted dark chocolate for the chocolate buttercream.
  10. Drizzle the remaining melted chocolates over the rice krispies. Lightly swirl together with a knife.
  11. Let sit at room temperature for 30 minutes, or freezer for 10 minutes, before slicing.

How to Make "Spider Webs" with Marshmallows?

  1. Place the marshmallows in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Stir until marshmallows are cool enough to touch, but not too hard.
  4. Use your fingers (from both hands) to stretch a small bit of marshammlwo into stringy strands.
  5. 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

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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.

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“"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

The perfect last minute spooky recipe that every kid (and adult) will love!

PREP:
20
MINS
HOURS
COOK:
10
MINS
HOURS
TOTAL:
30
MINS
HOURS
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

  1. To Make the Chocolate Rice Krispies: Line a 9x13” baking pan with parchment paper that overhangs “sleeves” for easy removal later. Set aside 1 cup marshmallows as reserve.  
  2. 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.
  3. Reduce heat to medium. Stir in the vanilla and salt.
  4. Add the marshmallows (except the reserved 1 cup) to the large pot. Stir until the marshmallows have melted.
  5. Remove 1 cup melted marshmallow for the spider webs later.
  6. Add in the rice krispies. Stir until well combined.
  7. Add in the reserved 1 cup marshmallows and mix until just combined.
  8. Transfer into the prepared baking pan and press into the pan with slightly wet fingers.
  9. Reserve 1/3 cup of the melted dark chocolate for the chocolate buttercream.
  10. Drizzle the remaining melted chocolates over the rice krispies. Lightly swirl together with a knife.
  11. Place in the freezer for 10 minutes, until the chocolate is hardened.
  12. 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.”
  13. 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.
  14. 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.
  15. Slice into individual rice krispies to be enjoyed!

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