Print

Rice Krispie Treat Ghosts Recipe

Rice Krispie Treat Ghosts Recipe
Print Recipe

★★★★★

5.2 from 11 reviews

These Rice Krispie Treat Ghosts are a fun and festive Halloween treat made by combining classic marshmallow Rice Krispies with white chocolate and decorated with dark cocoa candy eyes. Perfectly chewy with a delightful chocolaty twist and adorable ghost shapes, they make a playful and delicious snack for parties or Halloween celebrations.

Ingredients

Scale

Main Ingredients

  • 7 cups Rice Krispies Cereal
  • 6 tablespoons salted butter
  • 16 ounces mini marshmallows
  • 6 ounces white candy melts or white chocolate chips

Decoration

  • 2 ounces dark cocoa candy melts

Instructions

  1. Melt the chocolate eyes: Melt the dark cocoa candy melts in the microwave using 30-second bursts on high power, stirring after each until smooth and fully melted.
  2. Pipe eyes: Pour the melted chocolate into a small zip-top bag and snip off a tiny corner to create a piping bag. Pipe 24 small teardrop-shaped eyes onto a parchment paper-lined baking sheet.
  3. Freeze the eyes: Place the baking sheet in the freezer for about 3 minutes until the chocolate eyes harden. Then remove and set aside at room temperature until needed.
  4. Prepare mixing bowl: Spray a large mixing bowl with non-stick baking spray to prevent sticking, then pour in the Rice Krispies cereal and set aside.
  5. Melt marshmallow mixture: Cut butter into small pieces and place them in a medium-large saucepan. Heat over low heat and add the mini marshmallows along with the white candy melts or white chocolate chips.
  6. Stir marshmallows and chocolate: Stir frequently until approximately 75% of the marshmallows and white chocolate have melted, then remove the pan from heat and stir vigorously until fully melted and smooth.
  7. Combine with cereal: Pour the melted marshmallow mixture over the Rice Krispies cereal and stir until all the cereal is well coated.
  8. Cool the mixture: Allow the coated cereal mixture to cool for a few minutes until it is cool enough to handle comfortably.
  9. Shape the ghosts: Pinch off twelve roughly 1/2 cup portions of the mixture and roll each into a ball. Then shape the balls into cones, pinch the tops into points and curve the points to resemble cute ghost shapes.
  10. Attach eyes: Press two of the previously made chocolate eyes onto each ghost. The eyes should stick naturally to the marshmallow; if not, use a little of the remaining melted candy melts as glue.
  11. Set and dry: Let the assembled ghosts dry at room temperature for about one hour to firm up before packaging or serving.

Notes

  • Use non-stick spray in the bowl and on your hands when shaping to prevent sticking.
  • If the marshmallow mixture becomes too hard to shape, warm it gently to soften slightly.
  • You can substitute white chocolate chips for white candy melts if preferred.
  • Store ghosts in an airtight container at room temperature for up to 3 days for best freshness.
  • To make eyes stick better, you can lightly brush the back of the eyes with melted candy before attaching.

Nutrition

Keywords: Rice Krispie Treats, Halloween Treats, Ghost Treats, Marshmallow Snack, No Bake Dessert

Find it online: https://cheframi.com/rice-krispie-treat-ghosts-recipe/