Recipe Overview

Level: Easy
Yield: 9 servings
Total Time: 1 hr 30 min
Active Time: 30 min

Nutritional Information

Per Serving (1 of 9 servings):

Calories: 422
Total Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 80 g
Dietary Fiber: 1 g
Sugar: 49 g
Protein: 3 g
Cholesterol: 20 mg
Sodium: 64 mg

Ingredients

Nonstick cooking spray
Two 12-ounce bags marshmallows
6 tablespoons unsalted butter, cut into tablespoons
Green gel food coloring
Purple gel food coloring
9 cups crispy rice cereal
1/2 cup semisweet chocolate chips
Halved chocolate-covered peanuts or black or orange jellybeans, for decorating

Special Equipment

Disposable gloves

Instructions

Line a 9-by-13-inch baking dish with foil, letting it hang over the sides by an inch or two. Spray the foil with nonstick cooking spray.
Take out half of the marshmallows from one bag and set them aside. Divide the remaining 1 1/2 bags of marshmallows evenly between two large microwave-safe bowls. Split the butter between the bowls.
Place one bowl in the microwave and heat until the marshmallows start to soften, about 45 seconds. Stir well, then microwave again until fully melted, about 30 seconds more. Add green gel food coloring and stir until the marshmallow mixture is a bright, even green. Stir in half the rice cereal (4 1/2 cups), making sure all the cereal is coated. Repeat the melting process with the second bowl of marshmallows and butter, add purple gel food coloring, and mix in the remaining 4 1/2 cups rice cereal.
Lightly grease your hands with cooking spray or use disposable gloves. Using one hand for each color, drop spoonfuls of the cereal mixture into the prepared pan, layering them in a random pattern to create a mottled look. Once all the cereal is used, press the mixture down to smooth the top. Let it cool and set for at least 1 hour.
Use the foil overhang to lift the treats out of the pan. Peel back the foil to create a flat surface for decorating. If desired, trim the edges with a serrated knife for a neat finish and cut into 9 rectangles. Place the treats on the foil with a little space between each.
Put the reserved half bag of marshmallows in a large microwave-safe bowl. Microwave until they start to melt, about 45 seconds. Stir and microwave again until completely melted, about 30 seconds more. Stir until smooth. Let the marshmallows cool until they are just warm to the touch.
Wearing disposable gloves, take a handful of the melted marshmallows and rub them between your hands until you can stretch them into long, web-like strands. Drape these strands over the treats, pulling from different directions to create a spiderweb effect. Add more marshmallows as needed.
Melt the chocolate chips in a double boiler or microwave at 50-percent power in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Transfer to a piping bag fitted with a small, plain tip. Pipe 8 spider legs together on each treat and place a chocolate-covered peanut or jellybean, cut side down, on top of the legs to form a spider body. Make a spider on each treat.

Cook's Note

Gel food coloring is more concentrated than liquid drops. Use a toothpick to add a small amount of gel to the melted marshmallow mixture and mix well until the desired shade is reached.