[an error occurred while processing this directive] Frankencrispies - Steven and Chris



Get all the mad scientists into the kitchen to bring these crispy rice squares to life, says Canadian Living's Annabelle Waugh. Add a little food colouring, some coating chocolate and candy, and these ordinary rectangles become monstrously delicious creations just dying to be devoured.



5 cups (1.25L) mini marshmallows
1/4 cup (60 mL) butter
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) peppermint extract , optional
to colour green paste food colouring
6 cups (1.5 L) rice crisp cereal
1 cup (250 mL) black chocolate coating wafers, such as Merkens
32 red mini candy coated chocolate pieces, such as M&Ms
16 small ridged black licorice tubes, cut in half, such as Panda Traditional Soft Licorice


  1. In Dutch oven or large heavy saucepan, melt marshmallows with butter over medium-low heat, stirring occasionally, until smooth, about 6 minutes. Stir in vanilla, peppermint extract (if using) and enough food colouring to tint as desired. Stir in cereal until coated.
  2. Scrape into parchment paper-lined 13- x 9-inch (3 L) baking dish; let cool on rack, about 30 minutes. Transfer to cutting board. Cut into quarters lengthwise, then crosswise, to make 16 rectangles.
  3. In microwaveable bowl, melt coating chocolate on high, stirring after 30 seconds, until smooth, about 1 minute. Using spoon or piping bag, spread chocolate over top quarter of each rectangle for hair; add mouth, eyebrows and scars as desired.
  4. Dab some of the remaining chocolate onto 1 side of each red candy piece; press onto rectangles for eyes. Dab some of the remaining chocolate onto 1 end of each licorice piece; press 1 onto each side of rectangles to make neck bolt. Let stand until set, 5 minutes.
  5. Make-ahead: Store in airtight container for up to 3 days.

Source: Canadian Living Magazine: October 2013

Yield: 16 rectangles

Nutritional Information


Pro7 g

Sat. fat4 g

Carb29 g

Sugar17 g

Chol8 mg

Sodium161 mg




Vit A3



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