Description
Halloween just got a lot sweeter with these spooktacular Marshmallow Rice Bubbles Halloween Brains!
Ingredients
Scale
- 4 cups Rice Bubbles (puffed rice cereal)
- 1 bag (10 oz) mini marshmallows
- 3 tbsp unsalted butter
- Red food coloring (gel or liquid)
- Corn syrup or strawberry syrup (optional, for extra ‘bloody’ effect)
Instructions
- Begin by placing a large saucepan over low heat and add your butter. Allow it to melt completely, stirring occasionally to avoid burning. Once melted, introduce the mini marshmallows. Constantly stir the mixture until the marshmallows have thoroughly melted, resulting in a smooth, sticky mix.
- Time to add the creepy delight! Gradually add several drops of red food coloring to the marshmallow mixture. Stir until you achieve a uniform pinkish-red color that embodies the essence of Halloween brains. Remove the saucepan from heat as soon as you reach the desired color.
- Quickly but carefully fold in the Rice Bubbles into the warm marshmallow mixture. Stir thoroughly to ensure each piece of cereal is evenly coated with the gooey marshmallow delight. The key here is to work while the mixture is still warm for easier handling.
- Whether you have a mold or not, the next step involves shaping your treats. If you’re using a brain-shaped silicone mold, simply press portions of the mixture into the mold. If not, grease your hands and manually form the mixture into round, brain-like shapes. Be creative and remember: the messier, the better!
- For those wanting an added gory touch, drizzle the brains with strawberry syrup or corn syrup that’s been dyed deep red with food coloring. This final detail will offer a delightful effect on your spooky dessert. Let them set at room temperature for about 30 minutes before serving.
Notes
Store leftovers in an airtight container at room temperature. They stay fresh for up to three days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 150 per serving
- Sodium: 50 mg
- Protein: 1 g