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Halloween Rice Krispie Ghost Recipe
Ash Tyrrell

Halloween Rice Krispie Ghost Recipe

I made these ghost rice krispie treats for the first time last Halloween when I needed a quick dessert that didn't involve turning on the oven. I honestly wasn't expecting much from something this simple, but the second I dipped that first bar in white chocolate, I knew I'd found my new go-to Halloween treat.
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Prep Time 20 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 10 ounces mini marshmallows — these melt down smoother and faster than large ones so I always reach for the mini bag
  • 4 tablespoons butter — go for unsalted so you control the sweetness of the final treat
  • 6 cups rice krispies cereal — measure this after the marshmallow mix is ready so it doesn't go stale while you wait
  • 2 cups white chocolate chips — this is what gives the treats their spooky "ghost" coating so don't swap it for candy melts unless you want a different texture
  • 2 teaspoons vegetable oil — this thins the melted chocolate just enough for smooth even dipping
  • Mini semi-sweet chocolate chips — for the ghost faces and honestly the fun part of the whole recipe

Method
 

  1. Line a 9x13-inch pan with parchment paper and give it a light spray of cooking spray. This step matters more than it seems, because rice krispie mixture is incredibly sticky once it sets. A properly lined pan means you can lift the whole slab out in one clean piece.
  2. Add the butter and mini marshmallows to a large microwave-safe bowl. Microwave for about two minutes, then stir until smooth. If there are still lumps, heat it for another 30 to 60 seconds and stir again until fully melted.
  3. Pour the rice krispies cereal into the melted marshmallow mixture and stir until every piece is coated. Work quickly here, because the mixture starts firming up as it cools, and you want an even coat on all the cereal.
  4. Transfer the mixture into your prepared pan and press it into an even layer. I like to lightly grease the back of a spoon or use the empty butter wrapper to press it down without sticking. Let it cool completely before cutting.
  5. Once cooled, cut the slab into rectangles first, then round off one end of each bar to form a rough ghost silhouette. You don't need to remove much cereal to get that classic ghost shape, just a gentle curve at the top.
  6. In a microwave-safe bowl, combine the white chocolate chips with vegetable oil. Microwave in 20-second bursts, stirring between each, until fully smooth. Going slow here prevents the chocolate from seizing or turning grainy.
  7. Dip each ghost-shaped bar into the melted white chocolate, using a spoon to help coat any uneven spots. Let the excess chocolate drip off before setting the bar down, so you avoid a thick, clumpy pool at the base.
  8. While the white chocolate coating is still wet, press two mini chocolate chips onto each treat for eyes, and add a third for a little "o" shaped mouth if you want an extra surprised expression. This is the step my kids fight over doing.
  9. Place the finished ghosts on a wire rack or wax paper and let them sit at room temperature until the chocolate coating hardens completely. This usually takes about 15 to 20 minutes depending on your kitchen's temperature.

Notes

  • I never pack the cereal mixture too firmly into the pan, because that makes the treats dense and chewy instead of light and soft.
  • I always let the base cool fully before cutting, or the shapes come out messy and the edges crumble.
  • I keep my white chocolate on a low, slow melt, since microwaving it too fast is the fastest way to ruin a whole batch.
  • I use slightly longer rectangles before dipping, then trim the bottoms after the chocolate sets, since it gives cleaner, more professional-looking edges.
  • I work in small batches of white chocolate at a time so it doesn't harden before I finish dipping everything.