Monster Rice Treats
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A fun spin on classic crispy marshmallow squares. Butter melts, marshmallows bubble, then cereal joins the party. Candy melts splash colors, candy eyes give personality. Melt, mix, press: tactile play is key here. Cool fully before slicing; don’t rush or mess with the gooey texture. Dipping halves or whole faces in melted candy adds drama. Frosting or candy eyes bring the creatures alive. Simple ingredients but technique matters. Watch the melt stages. Substitutions and quick fixes included for when life happens in the kitchen.
Prep:
25 min
Cook:
6 min
Total:
55 min
Servings:
12 servings
#snack
#American
#candy melts
#marshmallow treats
#kids snacks
#holiday treats
Crispy treats? Easy, classic, but every time I tried just butter and marshmallows, something felt flat. The trick is slow melting butter, low and slow—not impatient high heat. Marshmallows need respect; overcooked ones get gritty, under-melted leave lumps. Cereal integration—coat every flake, no loose bits hanging. Press just right: firm but not compacted. Rushed cooling ruins structure; wait until cool or face gooey mess. Candy melts add fun but mustn’t scorch. Using candy eyes? Nails the personality part. Tried with white chocolate once—too sweet and soft, not that firm snap I want. And frosting details? Adds color pop and cuteness. Little monsters with uneven eyes, crooked mouths—adds charm. So. Straightforward but timing, texture, and feel matter. Tried variations—added toasted coconut, swapped cereal for puffed wheat—fun twists but stick with basics first. Always keep spatula buttered; that non-stick saved me multiple times.
Ingredients
- nonstick spray
- 7 tablespoons unsalted butter
- 1 12-ounce bag marshmallows (about 5 cups mini marshmallows or 40 large)
- 6 cups crispy rice cereal
- 8 ounces colored candy melts (several colors)
- candy eyeballs
- white or colored frosting (optional)
About the ingredients
Start with classic unsalted butter. Salted manufacturers got way too salty—ruins subtle sweetness balance. Real marshmallows only; fake brand marshmallow pools yield gummy texture. Rice Krispies (or similar crispy puffed rice cereal) must be fresh—stale cereal absorbs moisture and turns chewy, not crisp. Candy melts come in many colors, but high-quality brands melt smoother and don’t seize. If unavailable, why not tempered white chocolate tinted with oil-based food coloring? Candy eyeballs are optional but fun; can substitute mini chocolate chips or colored sugar pearls. For frosting, store-bought tube works for sharp lines; otherwise homemade simple buttercream with powdered sugar and a touch of milk. Spray pan thoroughly with nonstick spray or lightly butter; treacherous if skipped, treats stick and break apart. If pan’s not perfectly coated, line with parchment paper edges for easier lifting. Keeps edges clean and cuts sharp. If marshmallow mixture stiffens before spreading, heat over very low flame briefly; avoid overheating or it becomes hard to spread.
Method
- Spray a 9x13 pan generously; important for no-stick. Set aside.
- Melt butter in heavy saucepan over very low heat. Don’t rush; patience here is critical. Butter should be shiny but not browned or sizzling.
- Add marshmallows at once. Stir continuously, scraping sides, until completely melted. Watch texture closely; lumps vanish but stop heating before scorching smell.
- Off heat, fold in cereal quickly. Use big spoon or spatula. Coat every flake with sticky marshmallow. Don’t overmix or cereal crushes.
- Transfer immediately into pan. With buttered spatula or wax paper, press evenly but not too hard. If pressed too firmly, treats become dense and lose crunch. Let cool completely—this sets structure. Rushing leads to misshapen bites.
- Once firm, cut into desired shapes. Rectangles classic; squares bite-friendly; monsters need whimsical shapes.
- Melt candy melts separately in microwave-safe bowls per package instructions. Usually short bursts with stirring. Overheating causes grainy texture or burning.
- Dip treats partially or fully in melted candy. Let excess drip off. Hold over bowl to catch drips—waste not.
- Decorate immediately with candy eyes and/or frosting details. Frosting works best if semi-soft, pipe gently for expression. Eyes stick better when candy coating is still tacky but not wet.
- Let decorated treats sit undisturbed until candy hardens. Store airtight once set to maintain chewiness and prevent moisture loss.
Cooking tips
Low heat melting of butter crucial—high achieves browning, which changes flavor brutally. Marshmallows must dissolve smoothly, no chunks. Stuck spots in pan? Scrape constantly. The residual heat from pan melts stubborn chunks but carry on stirring for uniform melt. Mixing cereal off heat prevents scorching cereal, keeping crisp. Don’t overmix or crush cereal—light hand wins. Pressing mixture happens fast; working time is short before marshmallow mix firms. Press with wax paper or buttered spatula to avoid sticking and tearing treats apart. Allow full set up; cutting too soon? Messy, sticky edges. Choose shapes after full cooling. Candy melts heating is fussy; microwave in short bursts (15-30 seconds), stirring between, to avoid lumpy chocolate. Dipping: work fast, candy will harden quickly. If coating thickens too fast, reheat gently. Decoration timing key—sticky but not wet candy better for adhering decorations, or they slide off. Rest undecorated treats at room temp; refrigerating ruins texture—makes them glassy and brittle. Store any leftovers airtight at room temperature; humidity wrecks crispness.
Chef's notes
- 💡 Melt butter on lowest flame. No rush. Watch it sheen—no browning. Skip or you get bitter bitter notes. Marshmallows added all at once, stir scraping bottom constantly. Heat evenly or lumps hide. Stop heating before burn aroma hits. Residual pan heat finishes melt but don’t slack stirring.
- 💡 Fold cereal in off heat. Pressing fast, wax paper or buttered spatula saves from sticking. Press just firm enough. Too much pressure squish crunch out. Cool fully; any impatience means gooey bites or sad shape. Turn on fan or cold spot in kitchen helps. Cold fridge ruins texture—hard brittle edges form.
- 💡 Candy melts in microwave short bursts. Stir every 15-30 sec—guard against grainy bits or burning. If stubborn stiffening happens, add a splash veg oil. Chocolate substitute? Tempered white chocolate tinted with food color oils works but texture shifts soft, less snap. Keep candy coating thin; thick globs crack or chip off.
- 💡 Decoration timing crucial. Eyes and frosting only on tacky coating. Wet candy lets decorations slide off or sink. Frosting consistency matters: semi-soft pipes clean lines. Homemade buttercream works fine but stiff pipe bags needed. Store frosting chilled till piping. Use disposable bags for speed and less mess.
- 💡 Butter substitution: coconut oil adds tropical whisper but melts slower—adjust heating patiently. Swap basic Rice Krispies for puffed quinoa or puffed wheat for texture contrast—smaller flakes glue differently. Marshmallow fluff in pinch if no marshmallows; adds moisture, shifts setting times. Spray or butter pan thoroughly. If not coated well, treats stick or break at edges. Parchment lining works but pay attention to edges.
Common questions
How do I avoid marshmallow lumps?
Melt butter slow, keep stirring once marshmallows added. Scrape pan sides bottom nonstop. Off heat folding helps. No chunks means smooth coat but stop before burnt smell.
Candy melts too thick or grainy—what then?
Short microwave bursts, stir well. Add splash of vegetable oil if seizing. Or switch to tempered white chocolate with oil-based color. Avoid overheating. Thin, even coat better than thick blob.
Treats too hard or too soft?
Press firm but not crushing. Cool completely at room temp. Refrigeration causes glassy brittle texture. If too soft, might have pressed too lightly or cut too soon—wait longer next time.
How best to store leftovers?
Airtight containers at room temp work best. Avoid fridge for preserving chewiness. Wrap in plastic wrap if no container. Moisture wrecks crispness. Cooler air dulls flavor; watch humidity levels.
