Introduction

These Rice Krispie Treat Ghosts are a fun and spooky twist on the classic cereal treat. Perfect for Halloween parties or a festive snack, they combine rich cocoa flavor with sweet marshmallows and cute chocolate eyes to bring a little ghostly charm to your dessert table.

The image shows several ghost-shaped treats made from puffed cereal mixed with a white marshmallow coating, giving them a bumpy texture. Each ghost is roughly cone-shaped with a pointed top that curves slightly to one side. On the front, two small, dark chocolate teardrop shapes are placed close together to form eyes. The treats are arranged on a smooth black surface with a white marbled texture in the background. The focus is on the nearest ghost in the front center, while the others fade softly into the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Melt the dark cocoa candy melts in the microwave using 30-second bursts of high power, stirring after each burst until smooth.
Step 2: Pour the melted chocolate into a small zip-top bag and snip off a tiny corner to create a piping bag.
Step 3: Pipe 24 small teardrop-shaped eyes onto a parchment paper-lined baking sheet.
Step 4: Freeze the chocolate eyes for about 3 minutes until they harden, then set them aside at room temperature until needed.
Step 5: Spray a large mixing bowl with baking spray and add the Rice Krispies Cereal. Set aside.
Step 6: Cut the butter into small pieces and place them in a medium-large saucepan over low heat.
Step 7: Stir in the mini marshmallows and white candy melts or white chocolate chips.
Step 8: Stir frequently until about 75% of the marshmallows and chocolate melts, then remove from heat and stir vigorously until completely melted.
Step 9: Pour the melted marshmallow mixture over the cereal and stir until the cereal is well coated.
Step 10: Let the mixture cool for a few minutes until it’s safe to handle.
Step 11: Pinch off twelve portions (about 1/2 cup each) and roll each into a ball.
Step 12: Shape the balls into cones and pinch the tops into points, curving them slightly to create ghost shapes.
Step 13: Press two chocolate eyes onto each ghost. If they don’t stick, use a bit of the remaining melted candy melts as glue.
Step 14: Allow the ghosts to dry at room temperature for about one hour before packaging or serving.

Tips & Variations

Use white chocolate chips if you prefer a sweeter, less candy-like flavor for the ghost bodies.
For extra flair, add edible glitter or colored sprinkles right after shaping the ghosts.
If you want larger ghosts, simply increase the portion size when shaping to your preferred size.
Store the chocolate eyes in the freezer if making ahead; they can be piped a day before assembly.

Storage

Store the Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week, but allow them to come to room temperature before serving to restore softness. Avoid moisture to keep the treats from becoming sticky.

How to Serve

Five small ghost-shaped treats made from white puffed cereal mixed with marshmallow, each having a pointed top curved slightly to one side and two small, dark chocolate teardrop shapes for eyes on the front. The texture of each treat is bumpy and sticky, showing the puffed cereal clumps. They are arranged on a smooth dark surface with three treats forming the back row and two in the front, all evenly spaced. The background is plain and dark, helping the white treats stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate eyes without a piping bag?

Yes, you can use a plastic sandwich bag with a small corner snipped off as a makeshift piping bag, which works just as well.

How do I prevent the marshmallow mixture from sticking when shaping?

Lightly grease your hands with butter or cooking spray before handling the mixture to make shaping easier and prevent sticking.

Rice Krispie Treat Ghosts Recipe

Print Recipe

★★★★★

4.4 from 85 reviews

These delightful Rice Krispie Treat Ghosts are a fun and festive Halloween treat made by combining classic marshmallow cereal bars with white chocolate and decorated with dark cocoa candy melt eyes. Perfect for parties or spooky snack time, these ghosts are easy to make and wonderfully whimsical.

Author: Stella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 12 ghost-shaped treats 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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 Ingredients

2 ounces dark cocoa candy melts

Instructions

Melt dark cocoa candy melts: Melt the dark cocoa candy melts in the microwave using 30 second bursts at high power, stirring after each burst to ensure smooth melting without burning.
Prepare piping bag and eyes: Pour the melted chocolate into a small zip-top bag and snip off a tip of the bag to create a piping tool. Pipe 24 small teardrop-shaped eyes onto a parchment paper-lined baking sheet.
Harden eyes: Freeze the piped chocolate eyes for about 3 minutes until they harden. Remove from freezer and set aside at room temperature until needed.
Prepare Rice Krispies base: Spray a large mixing bowl with baking spray and pour in the Rice Krispies Cereal. Set aside while preparing marshmallow mixture.
Melt butter, marshmallows, and white chocolate: Cut the butter into small pieces and place in a medium-large saucepan over low heat. Stir in the mini marshmallows and white chocolate chips or melts. Stir frequently until about 75% of the marshmallows and white chocolate have melted, then remove from heat and stir vigorously until completely melted and smooth.
Combine marshmallow mixture with cereal: Pour the melted marshmallow and chocolate mixture over the Rice Krispies cereal in the sprayed bowl. Stir well until the cereal is evenly coated.
Shape ghosts: Allow the mixture to cool for a few minutes until it is cool enough to handle. Pinch off twelve portions, about 1/2 cup each, and roll them into balls.
Create ghost shapes: Shape each ball into a cone and pinch the top to form a point. Curve the points slightly to give a cute ghost appearance.
Attach eyes: Press two chocolate eyes onto each ghost. The eyes should stick to the marshmallow mixture; if they do not, attach them using some of the remaining melted candy melts as glue.
Set and serve: Let the ghosts dry at room temperature for about an hour before packaging them in bags or boxes for serving or gifting.

Notes

Using white candy melts or white chocolate chips in the marshmallow mixture gives the ghosts a smooth and creamy flavor that pairs well with the cereal.
Work quickly when shaping the ghosts as the mixture firms up as it cools.
If the melted chocolate eyes do not stick firmly, remelt some candy melts to use as glue for decoration.
Store the ghosts in an airtight container at room temperature to maintain freshness.
This treat is perfect for Halloween parties and can be made ahead of time.

Keywords: Rice Krispie Treats, Halloween Treats, Marshmallow Treats, Ghost Shaped Snacks, White Chocolate, Candy Melts, Festive Desserts