Furikake Puffed Rice Treats

Spooky Sweet & Savory: Furikake Brown Butter Rice Crispy Treats for Halloween

Halloween always brings out the most inventive tricks and treats for parties and gatherings. From candy corn and chocolate eyeballs to pumpkin-flavored everything, this spooky season is all about indulging your sweet tooth. But what if your Halloween treat could be a little… tricky too? Enter our Furikake Brown Butter Rice Crispy Treats — a playful twist on the classic no-bake dessert that blends sweet, salty, spicy, and umami flavors in one addictive bite. Don’t knock it till you try it!

These puffed rice treats (yes, the ones you probably grew up with) are a nostalgic American classic. Made from crispy rice cereal, gooey marshmallows, and melted butter, they were first created in the 1930s by Kellogg’s employees Mildred Day and Malitta Jensen. Originally designed as a simple fundraiser snack for the Camp Fire Girls organization, the treats became an instant hit because of how quick, affordable, and delicious they were. Over time, countless variations appeared — some with peanut butter, chocolate chips, or caramel drizzle — but few have ventured into savory territory. Until now.

What makes Rice Krispies Treats so timeless is their simplicity. With just a few ingredients and no baking required, they’re the perfect last-minute dessert for parties, bake sales, or family nights. The chewy texture, nostalgic sweetness, and universal appeal make them a staple for both kids and adults. This Halloween, we’re taking the familiar and flipping it on its head by introducing a Japanese-inspired twist — furikake and gochugaru chili flakes — for a treat that’s spooky, surprising, and seriously delicious.

The Magic of Furikake

Furikake is a beloved Japanese seasoning blend traditionally sprinkled over steamed rice to add flavor, texture, and visual flair. A typical mix includes dried seaweed (nori), sesame seeds, sugar, salt, and dried fish flakes such as bonito or sardines. Some versions add egg granules, dried vegetables, or spicy chili flakes for extra punch. Originally developed in the early 20th century to enhance nutrition and flavor, furikake quickly became a pantry staple across Japan. Its umami-rich taste adds depth and crunch to everything it touches — even a Halloween treat.

Thanks to its versatility, furikake has gained global popularity. Chefs and home cooks now sprinkle it on everything from popcorn and avocado toast to noodles and fries. It brings that perfect mix of salty, nutty, and oceanic flavors that make your taste buds dance. In these treats, it balances the sweetness of marshmallow and brown butter with a subtle savory edge that’s both unexpected and irresistible.

Brown Butter: The Secret Ingredient

To bring all these flavors together, browned butter plays a starring role. Known in French cooking as beurre noisette, browned butter is made by melting butter and cooking it until the milk solids turn golden brown. This simple process transforms ordinary butter into something nutty, toasty, and caramel-like — a flavor enhancer chefs call “liquid gold.”

When added to these rice crispy treats, browned butter deepens the flavor, giving them a warm, rich aroma and a slightly sophisticated edge. Combined with the furikake’s umami crunch and a hint of heat from gochugaru chili flakes, each bite becomes a perfect harmony of sweet, salty, and spicy.

Whether you’re hosting a Halloween party or just looking for a unique fall snack, these Furikake Brown Butter Rice Crispy Treats are sure to surprise and delight. They’re easy to make, totally unexpected, and guaranteed to disappear fast. Sweet, savory, spooky — this treat is everything Halloween should be.

Furikake Puffed Rice Treats 

Sweet crispy rice treats are a mainstay at Halloween parties, but what about something truly paranormal? Try these sweet, savory, and spicy treats made with a secret seasoning to test the limits of your palette, if you dare…

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 16 pieces

Ingredients:

• Neutral oil for greasing the pan, such as canola, vegetable, or sunflower oil

• 4-½ cups puffed rice cereal

• 1 cup chili rice crackers

• 1-½ tablespoons black sesame seeds

• 3 cups lightly packed (6 ounces) mini marshmallows

• 4 tablespoons unsalted butter

• ¼ cup furikake seaweed seasoning

• 2 teaspoons gochugaru, or more, to taste

Directions:

1. Grease an 8x8-inch pan with oil and set aside. In a large bowl, mix together the puffed rice cereal and the chili rice crackers.

2. In a small skillet over medium heat, dry toast the black sesame seeds until aromatic, about 2-3 minutes. Remove from the heat and carefully transfer the seeds to a small bowl. 

3. Make sure your marshmallows are measured out before moving forward. In a large pot, melt the butter over medium heat. Once the butter melts completely, low the heat slightly and start the browning process by stirring constantly with a wooden spoon or spatula until brown specs start to form. It should not smell burnt. This process could take 3 to 5 minutes.

4. Once the butter is browned, turn off the heat and pour the marshmallows into the butter. Stir until the marshmallows melt completely. Add the sesame seeds and stir to combine. 

5. Add half the puffed rice mix, followed by half of the furikake, followed by the remaining half of puffed rice, and the remaining half of furikake (this makes sure the seasoning is spread evenly). Mix well with a rubber spatula until everything is well incorporated. 

6. Transfer the cereal mixture into the prepared baking pan. Use the spatula or clean hands to gently and evenly pack the mixture down into the pan. Let it cool 10 minutes before flipping out onto a cutting board. Tap to unmold and using your Forge To Table 10” Sujihiki Slicer, cut into 16 squares (4x4). Enjoy!

Chef’s Notes:

• The texture of the treats is best the day they’re made. Store the treats in an airtight container. They will keep for 3 to 4 days. 

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