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Halloween Monster Treats · Crispy Rice Cereal

Googly-Eyed Monster Crispy Rice Treats

16

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for semisweet chocolate chips

    Instead of chocolate and chocolate chips

    • Semisweet and bittersweet: The same amount, either way. Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
    • Chopped bar chocolate for chips: The same weight (a 12 oz bag of chips is about 2 cups). Melty puddles and streaks instead of neat chips.
    • Chips for bar chocolate when melting: The same weight. Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.

    All 4 swaps for chocolate and chocolate chips

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

Step 1 of 8

Butter (how to grease and flour a pan) Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid
a 9x13-inch pan, or
line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
it with parchment for easy removal.

Step 2 of 8

In a large pot over low heat, melt the butter. Add the marshmallows and salt and stir until completely melted and smooth.

Step 3 of 8

Take the pot off the heat and stir in the vanilla and green food coloring until evenly colored.

Step 4 of 8

Add the cereal and fold with a buttered spatula until every piece is coated.

Step 5 of 8

Scrape into the pan and press gently into an even layer with buttered hands or a piece of parchment. Don't pack it hard, or the treats will be dense.

Step 6 of 8

Let it cool and set at room temperature.

Step 7 of 8

Microwave the chocolate chips with the oil in 20-second bursts, stirring between each, until smooth. Spoon it into a zip-top bag and snip a tiny corner.

Step 8 of 8

Cut the treats into 16 bars. Pipe chocolate mouths, hair or stitches and press on candy eyes, using a dot of chocolate as glue. Let the chocolate set.

All done

Enjoy!

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Ingredients

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for semisweet chocolate chips

    Instead of chocolate and chocolate chips

    • Semisweet and bittersweet: The same amount, either way. Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
    • Chopped bar chocolate for chips: The same weight (a 12 oz bag of chips is about 2 cups). Melty puddles and streaks instead of neat chips.
    • Chips for bar chocolate when melting: The same weight. Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.

    All 4 swaps for chocolate and chocolate chips

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil