I made a fun Halloween‑inspired treat: crisp rice cereal bars coated in marshmallow, topped with dark chocolate, and decorated with a white chocolate spider web.
Why I’ll Love This Recipe
I love how simple and festive this is — it’s basically a twist on classic rice cereal treats with a spooky design. It’s quick (just minutes in the microwave), kid‑friendly, and perfect for Halloween parties or seasonal snacking.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tablespoons butter
1 bag (full bag) of marshmallows (I used Campfire® HallowMallows)
6 cups crisp rice cereal
8 ounces dark chocolate, melted (can be chocolate chips or candy melts)
4 ounces white chocolate, melted (can be white chocolate chips or candy melts)
Directions
In a large microwave‑safe bowl, combine the butter and marshmallows.
Microwave on high for 30 to 60 seconds until the marshmallows puff and melt, watching carefully so they don’t overflow.
Stir until the mixture is smooth and the butter is fully melted.
Add the crisp rice cereal and stir until all the cereal is coated.
Butter a 9×9‑inch baking dish, then pour in the cereal mixture and press it evenly into the dish.
Pour the melted dark chocolate over the top and spread with a spatula. Let it cool and set for several minutes.
Once set, cut the treats into squares.
Transfer the melted white chocolate into a zip‑top bag. Snip a very small corner of the bag, then pipe spider web designs onto each square.
Let the white chocolate set before serving.
Servings and timing
Yields 16 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Variations
I can swap milk chocolate or semi‑sweet chocolate for the dark chocolate if I prefer something sweeter.
To make it allergy friendly, I might use dairy‑free butter and dairy‑free chocolate.
I could add mix‑ins such as sprinkles or mini candy pieces before pressing the cereal mixture into the pan.
For larger or thinner bars, I could use a 9×13‑inch pan instead of 9×9.
Storage/reheating
I store these in an airtight container at room temperature. They’ll stay good for several days. Reheating isn’t really needed — the texture is best fresh — but if the chocolate softens, I just let them sit at room temperature until firm again.
FAQs
How do I prevent the marshmallows from overflowing in the microwave?
I watch closely while heating and stop the microwave as soon as the marshmallows expand. Using a bowl larger than I think I need also helps avoid spills.
Can I melt the marshmallows on the stovetop instead?
Yes — I can melt the butter and marshmallows together over low heat, stirring constantly until smooth, then proceed with adding cereal.
What if my white chocolate is too thick to pipe a web?
I lightly reheat it in short bursts (10 seconds) or stir in a tiny bit of neutral oil (like vegetable oil) to thin it just enough to pipe.
Do I have to cut them right away?
It’s easier to cut before the chocolate hardens fully. Once the dark chocolate layer is firm, I cut into squares, then pipe on the white chocolate.
Can I double the recipe?
Yes, I simply double all the ingredients and use a larger pan (like 9×13) to accommodate the extra volume.
Conclusion
I enjoy making these Spider Web Cereal Treats because they’re fast, fun, and perfect for Halloween. The combination of crispy cereal, gooey marshmallow, chocolate, and decorative webs always delights family and guests. I hope you’ll try making them and make them your own with mix‑ins or chocolate swaps!
These Spider Web Cereal Treats are a festive twist on classic rice cereal bars, featuring gooey marshmallow, a layer of dark chocolate, and spooky white chocolate spider web decorations — perfect for Halloween.
Ingredients
4 tablespoons butter
1 bag (about 10 oz) marshmallows (e.g., Campfire® HallowMallows)
6 cups crisp rice cereal
8 ounces dark chocolate, melted (chips or candy melts)
4 ounces white chocolate, melted (chips or candy melts)
Instructions
In a large microwave-safe bowl, combine the butter and marshmallows.
Microwave on high for 30 to 60 seconds until marshmallows puff and melt, watching closely to avoid overflow.
Stir until smooth and butter is fully melted.
Add the crisp rice cereal and stir until evenly coated.
Butter a 9×9-inch baking dish and press the cereal mixture evenly into it.
Pour the melted dark chocolate over the top and spread evenly. Let cool and set.
Once set, cut into squares.
Transfer melted white chocolate into a zip-top bag, snip a tiny corner, and pipe spider web designs onto each square.
Let the white chocolate set before serving.
Notes
Use a large bowl to prevent marshmallow overflow in the microwave.
Milk or semi-sweet chocolate can be used instead of dark chocolate.
Dairy-free options can make this allergy-friendly.
Sprinkles or mini candies can be added before pressing into the pan.
Bars can be made thinner or larger using a 9×13-inch pan.
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