1 ½cupschopped white chocolatecan use white chocolate chips or white chocolate bars
Gel food colorGreen, Orange, and Blue
Eye-shaped candies
Colored sprinkles or jimmies
Instructions
Line a 9x9-inch square baking pan with parchment paper - making sure it covers the bottom and goes up the sides (this will make it easier to remove them later to cut.)
Place the marshmallows and butter in a large microwave-safe bowl.
Microwave on high for 1 minute, stir to combine. Continue until everything is melted and smooth, this should only take 2-3 intervals.
Once it's completely melted, add the Rice Krispies and stir well to combine.
Pour the mixture into the prepared pan and press down until evenly flat. I like to spray my hand with nonstick cooking spray and press down flat. Refrigerate it for at least 4 hours (or overnight). Note: getting them cold helps them to keep their shape when dipping into the melted chocolate. You can also freeze them for an hour or so to speed up the process.
Take bars out from the refrigerator and remove the rice Krispies from the pan using the extra parchment paper on the sides.
Run a sharp knife under hot water for a few seconds to warm it up, wipe it dry, and then use it to cut the rice Krispie treats into rectangular pieces.
Microwave the chopped white chocolate along with 1-2 tsp of oil at 20 seconds intervals until melted (stir after each interval).
Once melted, divide it equally into 3 parts and add the gel food colors of your choice and mix well (I used green, orange, and blue).
At this point you can either dip the Rice Krispies treat directly into the colored chocolate OR use a spoon and pour the melted chocolate over it to make the monster heads OR you can even slather the melted chocolate using a butter knife (the coating doesn’t have to be perfect, just choose a way that you’re comfortable with).
Once done, set it on parchment paper. Now, gently press the candy eyes and sprinkle the upper part of the head with your favorite sprinkles to give it a Halloween-y look. Repeat with all the pieces.
Refrigerate for about 20-30 minutes or until the chocolate sets.
Serve and enjoy!
Notes
This recipe can easily be doubled to make in a 9x13-inch baking pan.
Make sure to line your pan so they are easier to remove.
Chilling is essential to these to make sure they are set up and are easier to decorate.
Use only gel food coloring or your chocolate will seize.
White chocolate chips, baking bars or even candy melts will work with this.