Ingredients
Scale
- 6 cups Rice Krispies cereal
- 1 package (10 oz) fresh mini marshmallows
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- Gel food coloring (green, purple, orange, and blue)
- 1/2 cup candy eyeballs (various sizes)
- 1/4 cup candy melts (optional, for drizzling)
- Pinch of salt
Instructions
- Line a 9×9 inch square baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the treats out later. Lightly grease the parchment paper with butter or non-stick cooking spray to ensure nothing sticks.
- In a large pot or Dutch oven, melt the butter over low heat. Once the butter is completely liquid, add the mini marshmallows and a pinch of salt. Stir constantly with a rubber spatula until the marshmallows are completely melted and smooth. Remove the pot from the heat immediately to prevent the sugar from getting too hard.
- Stir in the vanilla extract. If you want all your monsters to be one color, add the gel food coloring now. If you want multiple colors, divide the marshmallow mixture into separate bowls before adding the coloring. Stir until the color is vibrant and even.
- Gently fold the Rice Krispies cereal into the marshmallow mixture. Use a folding motion to ensure every piece of cereal is coated in gooey goodness. Work quickly before the marshmallows begin to set and become difficult to stir.
- Transfer the mixture into your prepared baking pan. Use a greased spatula or a piece of wax paper to gently press the mixture into an even layer. Do not press too hard; a light touch keeps the treats light and airy rather than dense and hard.
- While the treats are still slightly warm and sticky, press the candy eyeballs into the top. Use different sizes and placements to give each “monster” a unique look. If the treats have already set, use a tiny dot of melted candy melts or icing to stick the eyes on. Let the treats cool completely at room temperature for at least 30 minutes before slicing into squares.
- Cook Time: 25 minutes