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Quick Halloween Rice Krispie Ghosts: Easy White Chocolate Treats

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These Quick Halloween Rice Krispie Ghosts with White Chocolate are a last-minute lifesaver for school parties and Halloween gatherings. Made with simple pantry staples, they come together in under 30 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 package (10 ounces) regular marshmallows (about 40 large or 4 cups mini)
  • 6 cups Rice Krispies cereal
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 12 ounces white chocolate chips or melting wafers
  • 1 teaspoon coconut oil or vegetable shortening
  • ¼ cup mini chocolate chips (for eyes)
  • Optional: 1 tablespoon black gel food coloring (for piping faces)

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides. Also line a large baking sheet with parchment.
  2. In a large pot over medium-low heat, melt the butter. Add the marshmallows and stir constantly until completely melted and smooth, about 4-5 minutes.
  3. Remove from heat. Stir in the salt and vanilla extract until combined.
  4. Pour in the Rice Krispies cereal and fold gently until evenly coated, being careful not to crush the cereal.
  5. Transfer the mixture to the prepared baking dish. Lightly wet your hands with cold water and press the mixture into an even layer about ¾ inch thick. Let cool at room temperature for 15 minutes.
  6. Lift the cooled mixture out of the pan using the parchment overhang. Use a ghost-shaped cookie cutter (2.5 to 3 inches) to cut out ghosts. Press straight down without twisting. Gather scraps and re-press to cut more ghosts.
  7. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and slightly runny.
  8. Holding each ghost by the bottom edge, dip the top two-thirds into the melted white chocolate. Let excess drip off, then place on the parchment-lined baking sheet.
  9. While the white chocolate is still wet, press two mini chocolate chips into each ghost for eyes. Optionally, pipe a mouth using black gel food coloring.
  10. Let the ghosts set at room temperature until the white chocolate is firm, about 30-45 minutes. Serve at room temperature.

Notes

Use fresh marshmallows and fresh Rice Krispies for best texture. If white chocolate seizes, try stirring in 1 teaspoon warm coconut oil. For cleaner cuts, dip cookie cutter in cold water between cuts. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: Halloween treats, Rice Krispie ghosts, white chocolate ghosts, easy Halloween recipe, last-minute Halloween treats, no-bake Halloween treats

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