• 1/4 Cup butter
  • 1 bag of mini marshmallows (10 oz) bag
  • 3 Cups crispy rice cereal
  • 11/2 Cups California raisins
  • 1 Cup crushed granola cereal
  • 2/3 Cup peanut butter-milk chocolate pieces, crushed
  • black icing, small eyeball candies, Halloween sprinkles for decoration


Line a 10×10 or 9×9 square baking pan with parchment paper, leaving an overhang to make it easy to pull out sweet from pan.

In a large saucepan, over medium heat, melt butter and marshmallows.  Remove from heat; stir in rice cereal, raisins and granola until well combined.  Stir in peanut butter-chocolate pieces until just combined, do not over mix.  Spread rice mixture in pan to edges, leveling out the top.  Refrigerate until firm, about 20-30 minutes.  Remove from pan; cut into 12 equal size pieces.

Decorate each square with a diagonal hashtag using black icing, 2 eyeball candies, and sprinkles.  If preferred, serve in a cupcake liner.


Second Place Winner in the Naturally Sweet, Trick or Treat Raisin Recipe Contest 2017.  Created by Naylet LaRochelle.




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