Marshmallow Rice Bubbles Halloween Brains
A fun and spooky treat perfect for Halloween gatherings, these Marshmallow Rice Bubbles Halloween Brains are deliciously sweet and easy to make.
Ingredients
Main Ingredients
- 85 g unsalted butter Can substitute with coconut oil or margarine for a dairy-free option.
- 6 cups regular marshmallows Vegan marshmallows available for plant-based option.
- 4 cups Rice Bubbles (Krispies) Can substitute with puffed rice or cornflakes.
- ½ tsp salt
- to taste red food coloring Use natural food dyes for a healthier option.
Instructions
Preparation
- Prepare your workspace by gathering all ingredients and tools: a large heatproof bowl, whisk, mixing bowl, spoon, and a butter knife.
- Fill a small pot with 1/2 cup of water and bring it to a gentle boil to create a Bain-Marie.
Cooking
- Carefully place the large heatproof bowl over the pot. Add the unsalted butter and marshmallows to the bowl. Stir constantly with a whisk for 2-4 minutes until melted and smooth.
- Remove from heat and add the salt and a drop or two of red food coloring. Whisk to blend evenly.
- In a large mixing bowl, measure out 4 cups of Rice Bubbles.
- Pour the melted marshmallow mixture over the Rice Bubbles and mix thoroughly until every Rice Bubble is coated.
- Lightly oil your hands and shape the mixture into oval 'brains', pressing firmly to hold their shape.
- Using a butter knife, indent the middle of each shaped brain. Dip a toothpick in red food coloring and draw veins on each brain.
Finishing Touches
- Place the shaped brains on a parchment-lined baking sheet and allow them to cool for about 30 minutes to firm up.
- Once set, serve immediately or store in an airtight container.
Notes
Store in an airtight container at room temperature for up to a week. Avoid direct sunlight to prevent fading colors. Freeze for longer storage, thaw before serving.