Recipe: Halloween monster crispy cakes

Recipe: Halloween monster crispy cakes

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Rice crispy cakes are always a good standby ‘make’ for a children’s party. These ones are particularly fabulous for Halloween and are so easy and fun, you can get the little ones involved too.

For extra fruitiness, add apricots – plus they look a little bit pumpkin-y, so that’s extra Halloween points…

When the marshmallows melt, they make the most sticky cobweb-like goo that melds the crispies together into delicious crunchy squares. Make your monsters as cute or as scary as you like with chocolate, sprinkles, googly eyes or icing.

Makes around 24 crispy monsters.

Ingredients

50g Butter
200g Rice Crispies
340g Mini Marshmallows
150g Dried apricots, chopped into small pieces.
Candy melts in various colours
Candy eyes or icing
Sprinkles

Method

1 Grease a brownie pan around 20 x 40cm with butter (I used two smaller square pans)

2 In a large, heavy-bottomed (preferably non-stick) pan, melt the 50g of butter

3 Add the marshmallows and gently melt them down, stirring constantly

4 When the marshmallows have melted to a goopy sauce, add the rice crispies and apricots stir well

5 Tip the mix into the prepared pan and press down with your hands or a clean spoon

6 Cool in the fridge for an hour or two

7 Tip out the crispy squares and cut into rectangles with a knife or circles with a cookie cutter

8 Melt a small bowl of candy melts in the microwave – at half power in 30 second bursts

9 Coat the top third of your crispy squares with the melted chocolate and place on baking paper

10 Add candy googly eyes or use blobs of icing.

11 Add sprinkles or whatever you like for extra decoration whilst the chocolate is still wet

12 Keep in a cool press or in the fridge for a spook-tacular treat

Tips:

• The mixture is super sticky and will stick to your hands and spoon and everything else. It gets less sticky as it cools and is easier to press down if you only touch it swiftly.
• You can leave out the apricots or replace with any other soft dried fruit.
• Candy melts are easy-melting, colourful white chocolate. If you can’t get them, use melted white chocolate coloured with a little food paste.
• Add half a teaspoon of vegetable shortening/Trex to candy melts if they are too thick.
• If your pan is a different size, make enough mix to suit by basing your recipe on roughly twice the weight of marshmallows to crispies.