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Rice Krispies Brains

Rice Krispies Brains: Creepy Treats for Halloween Fun

These Rice Krispies Brains are a fun and spooky treat for Halloween, combining gooey marshmallows and crispy rice into playful brain shapes.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 12 treats
Course: Desserts
Cuisine: Halloween
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 cups Rice Krispies puffed rice can serve as a substitute
  • 4 tablespoons Unsalted Butter margarine or coconut oil works as substitutes
  • 10 ounces Mini Marshmallows regular marshmallows may change texture
For the Creepy Color
  • few drops Red Food Coloring natural alternatives like beet juice or raspberry puree can be used

Equipment

  • large mixing bowl
  • Medium Saucepan
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • ice cream scoop
  • butter knife

Method
 

Step-by-Step Instructions
  1. Start by lining a large baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In your large mixing bowl, pour in the Rice Krispies.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Stir in 10 ounces of mini marshmallows until melted and smooth.
  4. Remove from heat and add a few drops of red food coloring, stirring well.
  5. Pour the marshmallow mixture over the Rice Krispies and stir continuously until all cereal is coated.
  6. Using an ice cream scoop, portion out the mixture onto the prepared baking sheet and shape each into a brain form.
  7. Create indents on top of each mold with a butter knife for texture.
  8. Allow the Rice Krispies Brains to cool for at least 30 minutes.
  9. Serve immediately or store in an airtight container at room temperature.

Nutrition

Serving: 1treatCalories: 150kcalCarbohydrates: 25gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 85mgPotassium: 30mgSugar: 12gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

These Rice Krispies Brains can be stored for up to one week at room temperature. For freshness, consider refrigeration or freezing.

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