Description
Make fun and spooky Ghost Crispy Rice Treats with marshmallows and white chocolate—perfect Halloween snack for all ages.
Ingredients
Scale
- 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter
- One 12-ounce bag marshmallows
- 5 cups crispy rice cereal (such as Rice Krispies)
- 8 ounces white chocolate, roughly chopped
- 45 chocolate chips
- White sanding sugar, for decorating
Instructions
- Prepare the pan
Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal. - Melt butter and marshmallows
In a large pot, melt the butter over low heat. Add the marshmallows and stir continuously until completely melted and smooth. - Add cereal
Remove the pot from heat and immediately stir in the crispy rice cereal until fully coated with the marshmallow mixture. - Transfer and cool
Pour the mixture into the prepared pan. Press down gently with a buttered spatula or wax paper to even out the layer. Let cool completely, about 1 hour. - Cut and shape ghosts
Once set, use a ghost-shaped cookie cutter to cut shapes out of the crispy rice layer. If you don’t have a cutter, shape the treats into rough ghost shapes by hand. - Melt white chocolate
In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each, until smooth. - Decorate ghosts
Dip the top of each ghost treat into the melted white chocolate or use a spoon to spread it evenly. Sprinkle with white sanding sugar for a frosty effect. - Add facial features
Place chocolate chips on each ghost to create eyes and mouths. Use a toothpick or small brush to adjust placement if needed. - Set and serve
Allow the white chocolate to harden before serving, about 15–20 minutes at room temperature or in the fridge.
Notes
Press the cereal mixture gently into the pan to keep treats light and fluffy.
Use good quality white chocolate for smooth melting and better taste.
If treats stick to the cutter, dip the cutter in warm water and dry before cutting.
Keywords: Ghost Crispy Rice Treats