Halloween Rice Krispie Treats with Oreos are no-bake, weeknight-fast, and kid-approved. They're perfect for parties, bake sales, or last-minute classroom treats. This Rice Krispie treats recipe mixes marshmallows, butter, crushed Oreos, candy corn, and festive sprinkles for a chewy, gooey bar you can press into a pan and slice in under an hour.
14Oreo cookies with orange fillingroughly chopped (reserve a few for topping)
¾cupcandy corn
2tablespoonsfestive sprinkles(reserve a few for topping)
Instructions
In a large pot over low heat, melt the butter completely. Add all the marshmallows and stir constantly until smooth and glossy. Remove from heat and stir in vanilla and salt.
Add Rice Krispies and stir until evenly coated. The mixture should look shiny and thick.
Add crushed Oreos, candy corn, and half the sprinkles. Stir just until combined for visible Oreo chunks.
Transfer to a greased 9x13-inch pan and gently press into an even layer. Scatter the reserved Oreos and sprinkles on top, then press lightly to adhere.
Cool at room temperature for about one hour (or chill for 20 minutes for clean edges). Slice into thick squares.
Video
Notes
Storage Store Halloween Rice Krsipie treats in an airtight container at room temperature for 3–4 days.FreezeFor longer storage, wrap tightly and freeze up to 1 month. Thaw at room temperature.Reheat: To refresh a slightly firm square, microwave 5–8 seconds to soften the marshmallow crumb without melting the toppings.Substitutions
Cereal: Use Cocoa Crisp Rice for a chocolate base.
Oreos: Try chocolate sandwich thins for a lighter crunch, or swap with chopped chocolate wafer cookies.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.Nutrition information is only an estimate