If your Halloween plans need a little sweet-and-spooky magic, these Rice Krispie Treat Ghosts will do the trick. Soft, chewy marshmallow cereal treats dressed in smooth white chocolate, with adorable chocolate eyes staring back at you they’re a quick 30-minute dessert that’s scary good. Pair them with our buttery Crescent Roll Witch Hats for the ultimate haunted party platter.
Table of Contents
Why You’ll Love These Rice Krispie Treat Ghosts
Making these ghosts is pure Halloween fun. You only need five simple ingredients and one mixing bowl. The cereal base is perfectly chewy, the coating gives a smooth ghostly finish, and those chocolate eyes? They’re as fun to make as they are to eat. Kids can help with shaping, and you can make them ahead for parties, bake sales, or spooky movie nights. For even more frightful fun, whip up a batch of Peanut Butter Spider Cookies to join them on the dessert table.
Ingredients You’ll Need
- 2 oz dark cocoa candy melts (for eyes)
- 7 cups Rice Krispies cereal
- 6 tbsp salted butter
- 16 oz mini marshmallows
- 6 oz white candy melts or white chocolate chips
Step-by-Step Instructions
Make the Chocolate Eyes
Melt the dark cocoa candy melts in a microwave-safe bowl using 30-second bursts, stirring between each until smooth. Pour into a small zip-top bag, snip off a tiny corner, and pipe little teardrop shapes onto a parchment-lined tray. Chill until firm.
Prepare the Cereal Mixture
In a large saucepan over low heat, melt the butter. Add mini marshmallows and stir until mostly melted. Add white candy melts or chocolate chips and stir until everything is silky smooth.
Shape the Ghosts
Quickly fold in the cereal until evenly coated. Grease your hands lightly with butter, then divide the mixture into 12 portions. Roll each into a ball, then shape into a cone. Pinch the top into a point and curve it slightly to give your ghost a whimsical lean.
Add the Eyes
Once the ghosts are cool enough to handle, press the chocolate eyes gently into place. If they need help sticking, dab a little melted chocolate on the back of each one.
Tips for Perfect Ghost Treats
- Use candy melts for a whiter color than regular white chocolate
- Butter your hands before shaping to avoid sticking
- Let the mixture cool slightly before shaping to prevent burns
- Store in an airtight container at room temperature for up to 5 days
Variations & Fun Twists
- Swap the chocolate eyes for colorful candy-coated pieces for a silly twist
- Add orange or black sprinkles before the coating sets for extra Halloween sparkle
- Make mini ghosts for cupcake toppers or party favors
Storage & Make-Ahead Instructions
These treats taste best within 5 days. If you need to prep ahead, freeze them without the eyes for up to 3 months, then thaw and decorate. They’re even better served with a bowl of Halloween Popcorn for a crunchy-sweet snack combo.
FAQ
Can I use regular chocolate chips for the eyes?
Yes, just melt and pipe them the same way, though they’ll be less glossy than candy melts.
How do I make them extra white?
Opt for white candy melts instead of chocolate, as they have a brighter finish.
Can kids help shape these treats?
Absolutely. Just let the mixture cool slightly and butter their hands first to keep it mess-free.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Print
Rice Krispie Treat Ghosts – Cute & Easy Halloween Dessert
- Total Time: 30 minutes
- Yield: 12 ghosts 1x
Description
Soft, chewy marshmallow cereal treats dressed in smooth white chocolate, with adorable chocolate eyes staring back at you these Rice Krispie Treat Ghosts are a quick 30-minute dessert that’s scary good. Perfect for parties, bake sales, or spooky movie nights.
Ingredients
- 2 oz dark cocoa candy melts (for eyes)
- 7 cups Rice Krispies cereal
- 6 tbsp salted butter
- 16 oz mini marshmallows
- 6 oz white candy melts or white chocolate chips
Instructions
- Melt the dark cocoa candy melts in a microwave-safe bowl using 30-second bursts, stirring until smooth. Pour into a small zip-top bag, snip the corner, and pipe teardrop eyes onto parchment. Chill until firm.
- In a large saucepan over low heat, melt butter. Add mini marshmallows and stir until mostly melted. Add white candy melts or chocolate chips and stir until smooth.
- Quickly fold in the cereal until evenly coated. Grease your hands lightly with butter, divide mixture into 12 portions, roll into balls, and shape into cones. Pinch tops into points and curve slightly for a whimsical ghost look.
- Once cooled, press chocolate eyes into place. Use melted chocolate to help them stick if needed.
Notes
Butter your hands before shaping to avoid sticking. Use candy melts for a brighter ghostly white. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ghost
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg