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Turkey Rice Krispie Treats

Turkey Rice Krispie Treats are buttery crisp rice cereal bars decorated with candy corn feathers, chocolate-attached eyes, and piped icing details. Press the cereal mixture gently into the pan for chewy treats that hold their shape while decorating.
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Prep Time 20 minutes
Cook Time 7 minutes
Cooling and setting time 40 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the treats
  • cooking spray as needed for coating the pan and spatula
  • 4 tbsp unsalted butter
  • 1 bag (10 oz) mini marshmallows
  • 0.13 tsp salt
  • 6 cups crisp rice cereal
For decorating
  • 0.33 cup semisweet chocolate chips
  • 36 candy corn
  • 24 candy eyes
  • 1 tube (0.67 oz) orange decorating icing
  • 1 tube (0.67 oz) red decorating icing

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

Make the treats
  1. Coat a 9x13-inch baking pan and a sturdy spatula with cooking spray.
  2. Melt the butter in a large pot over medium-low heat, then stir in the marshmallows and salt for 4 to 6 minutes, until smooth.
  3. Remove the pot from the heat, add the crisp rice cereal, and fold until evenly coated.
  4. Transfer the mixture to the prepared pan and gently press it into an even layer. Let it cool at room temperature for 30 minutes.
  5. Cut the treats into 12 rectangles.
Decorate the treats
  1. Microwave the chocolate chips in a small microwave-safe bowl in 20-second intervals, stirring each time, until melted and smooth, about 40 to 60 seconds total.
  2. Use small dabs of melted chocolate to attach 3 candy corn to the top edge of each treat in a fan shape, with the pointed ends facing outward.
  3. Use small dabs of melted chocolate to attach 2 candy eyes to the front of each treat.
  4. Pipe a small orange beak and a red wattle beneath the eyes on each treat.
  5. Let the chocolate and icing set for 10 minutes before serving.

Notes

Press the cereal mixture gently so the treats stay chewy rather than dense. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freezer: yes, for up to 6 weeks. For a dairy-free swap, use dairy-free butter and chocolate chips.