Halloween Crispy Cakes
Easy-to-make Halloween treats with marshmallows, rice crispies, and festive decorations.
Equipment
- Weighing scales
- Measuring spoons
- Large mixing bowl
- Wooden spoon
- 12-hole nonstick muffin tray
- Cupcake cases
Ingredients
Main Ingredients
- 300 g marshmallows
- 45 g salted butter cubed
- 120 g rice crispies
- 2 teaspoon green natural food colouring
Decorations
- 12 white chocolate Lindor white chocolate truffles
- black writing icing pen or a small piece of black sugar paste
Instructions
- Melt the marshmallows and butter in a large bowl over a pan of simmering water.
- Stir in the green food colouring until evenly mixed.
- Add the rice crispies and stir until fully coated.
- Divide the mixture into 12 cupcake cases placed in a muffin tray.
- Press a white chocolate truffle into the center of each cake.
- Use the black icing pen or sugar paste to create spooky faces on the truffles.
- Allow to set before serving.
Notes
These cakes can be stored in an airtight container for up to 3 days.