Chunky Halloween Treat Bars

Name: Chunky Halloween Treat Bars
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 8 to 12 servings
Ingredients: 14 ounces chopped semisweet chocolate (about 3 cups chopped); 4 teaspoons vegetable oil or refined coconut oil; Two 3-ounce packages Halloween marshmallow candies, such as ghosts, monsters and/or pumpkins; 8 orange-and-black chocolate sandwich cookies (about 4 ounces); 1 1/4 cups crispy rice cereal; 1/2 cup candy corn; 1/2 cup orange, green and purple candy-coated chocolates; 1/4 cup Halloween sprinkles with googly eyes, plus more for sprinkling on top

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Level: Easy

Total: 2 hr 15 min
Active: 15 min

Yield: 8 to 12 servings

These adorable no-bake Halloween treat bars combine some of our favorite spooky sweets with crispy rice cereal and melted chocolate. A sprinkle of edible googly eyes is the perfect finishing touch and makes the bars extra fun (and creepy!) for a Halloween get-together.

Level: Easy

Total: 2 hr 15 min
Active: 15 min

Yield: 8 to 12 servings

Ingredients

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14 ounces chopped semisweet chocolate (about 3 cups chopped)

4 teaspoons vegetable oil or refined coconut oil

Two 3-ounce packages Halloween marshmallow candies, such as ghosts, monsters and/or pumpkins

8 orange-and-black chocolate sandwich cookies (about 4 ounces)

1 1/4 cups crispy rice cereal

1/2 cup candy corn

1/2 cup orange, green and purple candy-coated chocolates

1/4 cup Halloween sprinkles with googly eyes, plus more for sprinkling on top

Directions

Line a 9-inch square pan with aluminum foil, leaving a 2-inch overhang on each side. Set aside.
Combine the chocolate and vegetable oil in a medium microwave-safe bowl. Microwave on high, stirring occasionally with a rubber spatula, until melted and smooth, 1 to 1 1/2 minutes.
Chop the marshmallow candies and cookies into bite-size pieces. Toss the chopped marshmallows, cookies, rice cereal, candy corn, candy-coated chocolates and sprinkles in a large bowl until combined. Pour over the melted chocolate and toss to coat. Transfer to the prepared pan, then top with more sprinkles.
Chill in the refrigerator until firm and set, about 2 hours and up to overnight. Transfer the bars to a cutting board and slice into squares (see Cook’s Note).

Cook’s Note

For easiest slicing, dip your knife blade first in hot water for a few seconds, wipe it dry and then use the warm blade to neatly cut the bars, reheating it as needed.