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Easy Halloween Ghost Rice Krispie Treats Recipe

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These no-bake ghost-shaped Rice Krispie treats are dipped in white chocolate and decorated with cute faces. Made with simple pantry ingredients, they’re perfect for last-minute Halloween parties, classroom celebrations, or spooky movie nights.

Ingredients

Scale
  • 6 cups Rice Krispies cereal
  • 4 tablespoons unsalted butter
  • 1 package (10 oz) marshmallows
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • Black decorating gel or mini chocolate chips
  • Parchment paper or silicone baking mat

Instructions

  1. Prepare your workspace. Line your 9×13 inch pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with butter or cooking spray. Set aside.
  2. Melt the butter. In your large pot, melt the 4 tablespoons of butter over medium-low heat. Swirl the pan occasionally until the butter is fully melted and just starting to bubble.
  3. Add the marshmallows. Pour the entire bag of marshmallows into the melted butter. Stir constantly with your silicone spatula until they’re completely melted and smooth — about 3-4 minutes. The mixture should be glossy and stretchy.
  4. Add vanilla and salt. Remove the pot from the heat. Stir in the vanilla extract and a pinch of salt. Stir until everything is combined.
  5. Add the cereal. Pour the 6 cups of Rice Krispies into the pot. Fold the cereal into the marshmallow mixture gently but thoroughly. Use a folding motion — don’t stir too aggressively or you’ll crush the cereal. This takes about 2 minutes of patient folding.
  6. Transfer to the pan. Scrape the mixture into your prepared pan. Use a piece of parchment paper or a greased spatula to press it down evenly. Don’t press too hard. Let them cool in the pan for about 10 minutes, or until they’re firm enough to handle but still warm.
  7. Shape the ghosts. Tear off a sheet of plastic wrap and lightly grease it with butter or cooking spray. Grab a handful of the warm cereal mixture — about the size of a golf ball for a small ghost or a tennis ball for a larger one. Using the plastic wrap, shape the mixture into a rounded dome for the ghost body. Pinch one end to create a slight tail or point — that’s the bottom of the ghost.
  8. Cool completely. Place the shaped ghosts on a parchment-lined baking sheet. Let them cool completely — about 20-30 minutes at room temperature, or 10 minutes in the fridge.
  9. Melt the white chocolate. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst. It usually takes 60-90 seconds total. The mixture should be smooth and pourable.
  10. Dip the ghosts. Hold each cooled ghost by its base and dip the top half into the melted white chocolate. Let the excess drip off back into the bowl. Place the dipped ghost back on the parchment paper.
  11. Add the faces. While the white chocolate is still wet, add the ghost faces. Use black decorating gel to pipe two eyes and a small mouth. If you’re using mini chocolate chips, gently press them into the wet chocolate.
  12. Let them set. Allow the white chocolate to fully set — about 15 minutes at room temperature or 5 minutes in the fridge. The chocolate should be firm to the touch. Once set, your ghost treats are ready to serve!

Notes

Keep everything greased to prevent sticking. Work quickly but carefully as the marshmallow mixture sets fast. Don’t overmix the cereal to keep treats soft and chewy. Add faces while white chocolate is still wet. For best texture, enjoy the day after making. Store in airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: Halloween treats, Rice Krispie treats, ghost treats, no-bake dessert, easy Halloween recipe, kids Halloween treats, white chocolate ghosts

Find it online: https://lenatable.com/easy-halloween-ghost-rice-krispie-treats-recipe/