When time’s tight but you still want to make something seasonal, these No-Bake Halloween Crispy Cups are the perfect solution. Just six ingredients, a microwave (or a pan), and a few minutes of stirring and decorating.
It’s mid-term break, the kids are off school, and Halloween excitement is in full swing! Between pumpkin carving, costume planning, and trying to keep everyone from eating the trick-or-treat stash early, I’m all about easy, no-fuss kitchen fun right now.
Why You’ll Love No-Bake Halloween Crispy Cups
Make-ahead friendly. Pop them in the fridge or freezer, and you’ve got treats ready whenever you need them.
No baking required! Perfect for busy days when you want a homemade treat without turning on the oven.
Only six ingredients. Everything is simple, affordable, and probably already sitting in your cupboard.
Kid-approved fun. Little hands love helping with the stirring, decorating, and of course… taste-testing!
Quick to make. From start to finish, you’ll have a spooky snack ready in under 30 minutes.
Perfect for parties. These crispy cups look adorable on a Halloween table and disappear fast.
Spooky halloween crafts
We decorated the house last week, carved our pumpkins, and the kids made decorations from bits and pieces of craft materials I keep in a big craft box. There were paper bats, homemade ghosts, and plenty of sticky fingers along the way! I even drew a skeleton on the window using one of those chalk markers — the kids named him “Bones” and now say good morning to him every day- we got a great laugh out of it all!
Tag @littleloucooks with all your spooky treats! 🎃👻 I’d love to see how you decorate these Halloween Crispy Cups — or any of your other Halloween baking creations!
No-bake Halloween Crispy Cups
Equipment
Ingredients
- 150 g milk chocolate
- 50 g salted butter
- 50 ml golden syrup
- 130 g Rice Krispies
- To decorate:
- 200 g milk chocolate melted
- 100 g white chocolate melted
- Halloween sprinkles optional
Instructions
- Locate your 12 hole muffin tin, add paper cases if you wish. I’m using silicone so I don’t bother adding paper cases.
- Measure the milk chocolate, butter and golden syrup into a bowl, melt in the microwave. Checking every 20 seconds. Alternatively melt in a bowl over a pot of simmering water, don’t let the bowl touch the water.
- Pour in the rice krispies, stir to coat. Divide between the 12 holes. Push down firmly with the back of a spoon.
- Melt the chocolate and divide between the 12 holes. Spoon a blob of the white melted chocolate on top and use a skewer to make a ghost tail. Dot with eyes using the melted milk chocolate. Add sprinkles if using and transfer to the fridge to set for at least 1 hour.
- Storage: They will keep in an airtight container for 2 days in the fridge. Freeze for 3 months.
