Description
These Halloween crispy cakes are a fun and easy treat to make for any Halloween party. They combine marshmallows, rice crispies, and a spooky green color, topped with white chocolate truffles for a festive touch.
Ingredients
Scale
- 300 g (10.6 oz) marshmallows
- 45 g (1.6 oz) salted butter, cubed
- 120 g (4.2 oz) rice crispies
- 2 tsp green natural food coloring
- 12 white chocolate Lindor white chocolate truffles
- Black writing icing pen or a small piece of black sugar paste
Instructions
- Line a 12-hole nonstick muffin tray with cupcake cases.
- Melt marshmallows and butter in a large mixing bowl, stirring until smooth.
- Add green food coloring and mix well.
- Fold in rice crispies until fully coated.
- Spoon the mixture into the cupcake cases, pressing down lightly.
- Place a white chocolate truffle on top of each cake.
- Use the black icing pen or sugar paste to add spooky faces or details.
- Allow to set before serving.
Notes
- Store in an airtight container for up to 3 days.
- For a nut-free version, ensure all ingredients are nut-free.
- Adjust food coloring to achieve desired shade.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
Keywords: Halloween, crispy cakes, marshmallow treats, no-bake dessert