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Oreo Rice Krispies: Halloween Edition.


2 cups mini marshmallows

1 Tablespoon salted butter

2 cups puffed rice

6-8 oreo cookies, crushed

½ tsp vanilla extract (optional)

Pinch of salt

For decoration:

Candy melts, I used red

Wooden sticks, or lollipop sticks

Edible sugar eyes

Pastry bag

Method of Preparation

  • Lightly grease and line with parchment paper a baking pan (for this recipe, I used a 6x6”). Make sure to leave extra parchment paper hanging on two sides so it’s easier to lift from pan when they’re ready to be sliced.

  • In a microwave proof bowl, melt marshmallows, butter and pinch of salt.

  • If adding vanilla extract, add now.

  • Once melted, immediately add puffed rice and crushed oreos and mix very well with a spatula.

  • Transfer mixture to prepared pan.

  • Spread evenly and press firmly to make sure it’s tight.

  • Let cool for 20-30 minutes, or until its firm and cool.

  • Slice into 6 rectangles and make sure to trim the edges to make it as even as possible.

  • Insert wooden stick or lollipop sticks.

  • In a microwave safe bowl, melt candy melts in 30 seconds interval.

  • Decorate as you wish, making swirls or lines on top of each rectangle and stick the eyes before the candy melts dry.

  • Let cool completely before storing them or packing them up in cute little Halloween bags!

  • Store in an airtight container at room temperature for about 2-4 days.

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