Halloween Rice Bubble Slice

This no bake marshmallow Halloween rice bubble slice recipe (aka Rice Krispies treats) topped with melted chocolate, candy eyes and marshmallow cobwebs is such a fun halloween recipe that kids love to make (and eat!).

Jump to:

• Why we love this recipe
• Ingredients notes and substitutions
• How to make this marshmallow slice
• FAQ
• My recipe tips
• Storage
• Variations
• More kid friendly no bake recipes
• Halloween Rice Bubble Slice (Rice Krispies Treats)

Why we love this recipe

• It is a no bake slice – just melt, mix and leave to set! Like rocky road and chocolate tiffin, it’s easier (and cheaper!) not having to turn the oven on to bake.
• Few ingredients – this easy marshmallow bubble slice is made from just 6 ingredients.
• Kids can have fun helping to make these easy Rice Krispies treats, and they are a tasty addition to a kids Halloween party.
• Adding jam for the fake blood is a fun addition but also adds a lovely raspberry (or strawberry) flavour.

Ingredients notes and substitutions

• Kellogg’s Rice Bubbles – Kellogg’s Rice Krispies if you are in the UK or the US. They also go by the name of rice pops, or you can use any supermarket own brand puffed rice cereal in this recipe. If you have any leftover, these chocolate rice krispies cakes are another easy no bake recipe for them.
• Marshmallows – I like to use pink and white marshmallows for the slice itself and white marshmallows for the cobwebs. Stick to all white marshmallows if you prefer. Use regular size marshmallows rather than mini marshmallows.
• Butter – unsalted butter, or Nuttalex or another dairy free spread.
• Raspberry jam – or strawberry jam.
• Chocolate – I like to use a mixture of dark chocolate and milk chocolate for the top layer, as using all milk chocolate tends to be too sweet, yet all dark chocolate is not as popular with kids. I personally prefer to use a chocolate bar and break in to pieces rather than using chocolate chips.
• Edible eyes – these are available in the supermarket all year round, usually in the cake decorating aisle with icing and fondant.

How to make this marshmallow slice

For full detailed recipe please scroll down to the recipe card at the end of the post.

1. Line a 20cm x 20 cm / 8″ x 8″ square baking tin with greaseproof paper.
2. Melt the butter in a medium saucepan then add the marshmallows and gently melt over a low to medium heat, stirring occasionally to make sure they aren’t sticking to the bottom of the pan.
3. Add the rice bubbles and quickly stir to combine.
4. Add raspberry jam and stir lightly.
5. Tip in to lined baking tin and press down with the back of a spoon, using clean fingers greased with butter to press down the top to smooth.
6. Melt the milk chocolate and dark chocolate in microwave or bain marie (a heatproof bowl set over a pan of barely simmering water, not touching the water), then pour over the marshmallow rice bubbles and smooth.
7. Leave to set at room temperature.
8. When the chocolate has set make the marshmallow cobwebs – melt the white marshmallows in ban marie then take off the heat and leave to cool slightly for a couple of minutes. Using 2 forks, dip them in the marshmallows and then pull apart slowly and gently to create strands of marshmallows. Keeping the forks apart, lay these strands over the set chocolate. Repeat in a haphazard pattern until the whole of the slice is covered. Decorate with edible eyes.
9. Using a sharp knife cut and serve.
10. Can serve piled on a plate decorated with more marshmallow cobwebs.

FAQ

My recipe tips

• How to make marshmallow cobwebs – leave the melted marshmallows for 30 seconds to a minute to set slightly to make it easier to pull strings from them. Use two forks and gently pull them apart to create the strands, pressing down on the edge of the baking tin to make them stick. Don’t touch the marshmallow strands you have already laid across the slice as they will stick to your current ones…and it gets a bit messy. Once slightly set you can use your hands to move the strands to where you want them to go, lightly greasing them with a little butter if the marshmallow is super sticky.
• Don’t over stir the marshmallow / puffed rice cereal mixture when you add the jam, as you want clumps in the slice to look spooky.
• Have the Rice Bubbles / Rice Krispies weighed out and ready to go and work quickly mixing them in as the marshmallows will soon start to stiffen once they cool and can be tricky to work with.
• Use buttered clean fingers to press down and smooth the top of the slice for a neater finish.
• If the melted marshmallows for the cobwebs become too hard to work with, gently reheat in a heatproof bowl set over a pan of simmering water to make them soft again.
• I have sliced into 16 pieces for these photos, however they are quite large especially for kids, so I would recommend slicing it into 20 or even 25 squares which will bring the price down too.
• For a fun serving idea, pile the set marshmallow slices on a plate and then drizzle with extra marshmallow cobwebs (see the picture below for how it looks!). I used another 4 marshmallows to decorate the plate.

Storage

Don’t store the Halloween rice bubble slice in the fridge as this can make the chocolate bloom (have a pale mottled finish to it). This slice is best eaten within 2 days otherwise the marshmallow rice bubble layer will become very soft.

Variations

• No jam – you can leave out the jam and replace with ½ teaspoon vanilla, adding it to the marshmallows just before stirring in the rice bubbles.
• Dairy free rice bubble slice – use Nuttalex or another dairy free spread and a dairy free chocolate.

More kid friendly no bake recipes