Spooky Monster Eye Treats for Halloween

Make royal icing googly eye transfers: Make these at least 24 hours in advance. Royal icing transfers can be held at room temperature for up to 3 weeks, as long as they are made with shelf-stable ingredients.

Mix royal icing until it is at an 8-10 second consistency. Learn more about royal icing consistencies here.

Add 1-2 drops of Bright White food coloring gel to the full batch. This will be make the bright white of the eye.

Separate out about 1/2 cup of royal icing from the main batch. Add 1 drop of Super Black food coloring gel to the 1/2 cup of royal icing. This will be the black center of the eyes.

Place parchment paper on a flat surface, and start by piping small 1/4" dots of white food coloring on the paper. The icing should hold is shape, just spreading slightly.

While the white icing is still wet, pipe a tiny black dot in the center of each white dot to make an eye. Let these royal icing transfers dry for about 24 hours.

Make the Rice Crispy Treats: Melt 2 tablespoons of butter and 2 cups mini marshmallows in a medium saucepan.

Once marshmallows are nearly melted, add 1-2 drops of Ann Clark Food Coloring Gel in the color of your choice (we used Ocean Teal, Leaf Green, Regal Purple, and Pumpkin Orange in 4 separate batches). Mix well, until the color is fully incorporated.

Remove pan from heat and mix in 2 cups of crisp rice cereal. Mix with a wooden spoon or rubber spatula until fully incorporated.

Wait for the mixture to cool slightly. Once it is cool enough to handle (but still warm), shape the rice crispy treats into balls, with a small indent in the center. Use food-safe gloves or lightly oil your hands with vegetable oil or shortening to prevent sticking.

While the treats are still warm, gently place your royal icing transfer googly eyes in the center of each ball. The warm treats will help the royal icing transfer to stick.

Repeat this process, working in batches and using the colors desired.

Watch how to make spooky Halloween monster eyes here: