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90% would make again

Vanilla Crispy Treats With Leftover Halloween Candy

No tricks here, only treats! Natalie and Laura Potter of @BlissAndBaker show you a sweet way to upgrade rice crispy treats that might just put you in a Halloween candy coma. We say, “bring it on!”

Tasty Team
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 9 servings

  • 1 tablespoon granulated sugar
  • 2 ½ cups chocolate candy (435 g), divided
  • 6 tablespoons salted butter, 3/4 stick
  • 10 cups mini marshmallows (500 g)
  • 1 teaspoon vanilla extract
  • 7 cups rice cereal (210 g)

Nutrition Info

  • Calories 849
  • Fat 14g
  • Carbs 173g
  • Fiber 0g
  • Sugar 89g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
  2. Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
  3. In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
  4. Stir in the rice cereal. Remove from heat. Let cool slightly.
  5. Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
  6. Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
  7. Enjoy!

Ingredients

for 9 servings

  • 1 tablespoon granulated sugar
  • 2 ½ cups chocolate candy (435 g), divided
  • 6 tablespoons salted butter, 3/4 stick
  • 10 cups mini marshmallows (500 g)
  • 1 teaspoon vanilla extract
  • 7 cups rice cereal (210 g)

Nutrition Info

  • Calories 849
  • Fat 14g
  • Carbs 173g
  • Fiber 0g
  • Sugar 89g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
  2. Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
  3. In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
  4. Stir in the rice cereal. Remove from heat. Let cool slightly.
  5. Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
  6. Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
  7. Enjoy!

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