Ghost Rice Krispie Treats
These no-bake treats start with a soft marshmallow-cereal slab that is sturdy enough to cut into ghosts once it cools. A lightly greased cutter gives them rounded heads and wavy tails without pulling the cereal apart. Spread white candy coating over each shape for a swirled finish, then add tiny chocolate-chip faces before the coating sets.
The batch makes about 10 to 12 ghosts, depending on the size of your cutter and how closely you arrange the cuts.
Ingredients for Ghost Rice Krispie Treats
- 6 cups crispy rice cereal (170g)
- 1 bag mini marshmallows, 10 ounces (285g)
- 4 tablespoons unsalted butter (55g), plus a little for greasing
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 12 ounces white candy melts or white confectionery coating (340g)
- 1/3 cup mini semisweet chocolate chips (55g)
White candy melts or confectionery coating spread easily over the cutouts. White chocolate chips can melt thicker and are easier to overheat. For dietary substitutions, check every packaged ingredient, including the cereal, marshmallows, and coating.
How to Make Ghost Rice Krispie Treats
- Prepare the pan: Line a 9-by-13-inch pan with parchment, leaving an overhang on two sides. Lightly butter or spray the parchment and a silicone spatula.
- Melt the marshmallows: Melt the butter in a large saucepan over low heat. Add the marshmallows and stir frequently for about 4 to 6 minutes, until smooth and glossy. Stir in the vanilla and salt, then remove from the heat. Do not let the mixture brown or boil hard; gentle melting keeps the treats soft.
- Press the slab: Fold in the cereal until evenly coated, with no dry pockets. Transfer to the pan and gently press into an even layer about 3/4 inch thick using the greased spatula or lightly buttered hands. Press just enough to hold it together without packing it tightly.
- Cool: Leave the slab uncovered at room temperature for about 30 to 45 minutes. Start checking at 30 minutes: the center should feel firm and no longer warm. Lift the slab out using the parchment.
- Cut the ghosts: Lightly grease a 3- to 4-inch ghost cookie cutter. Press it straight down through the slab, spacing cuts close together. Transfer the ghosts to a parchment-lined tray. Grease the cutter again if it sticks; gently press scraps together and recut without packing them densely.
- Coat and decorate: Microwave the white coating in a microwave-safe bowl at 50% power in 20-second intervals, stirring thoroughly after each. Stop when it is mostly melted and stir until smooth. Spread it over the front and sides of a few ghosts at a time, leaving soft swirls and ridges. Immediately press two mini chips into each ghost for eyes and two or three for a small mouth.
- Let set: Leave the ghosts uncovered at room temperature for about 10 minutes, until the coating is dry to a light touch and the faces stay in place.
How to Keep the Ghost Shapes Intact
If the slab stretches or tears under the cutter, let it cool longer. When time is short, refrigerate it for 15 to 20 minutes, just until firm enough to cut. This brief setting shortcut is different from storing the finished treats in the refrigerator, which can make them hard.
To reattach a chocolate chip after the coating sets, use a small dot of melted coating.
Without a Ghost Cookie Cutter
For a simpler alternate shape, cut the cooled slab into rectangles and round one short end of each with a knife. Coat and decorate them as directed. They will look more like ghost bars than the wavy cutouts in the main recipe.
Serving and Storage
Arrange the set ghosts faceup on a dark platter, or package them individually once the coating is firm. For another Halloween dessert, serve them alongside Halloween Dirt Pudding Cups with RIP Tombstones.
Store the treats in an airtight container at room temperature for up to 3 days, with parchment between layers to protect the coating. Make them up to 1 day ahead for the softest texture. Avoid refrigerating leftovers.
Nutrition
Approximate nutrition per ghost, based on 11 treats: 375 calories, 2g protein, 14g fat, and 59g carbohydrates. Approximate values per 100g: 450 calories, 2g protein, 17g fat, and 71g carbohydrates. Values vary with cutter size and ingredient brands.
Equipment
- 9-by-13-inch pan
- parchment paper
- silicone spatula
- large saucepan
- 3- to 4-inch ghost cookie cutter
- parchment-lined tray
- microwave-safe bowl
Ingredients
For the Rice Krispie Treats
- 6 cups crispy rice cereal (170g)
- 1 bag mini marshmallows, 10 ounces (285g)
- 4 tablespoons unsalted butter (55g), plus more for greasing
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For Coating and Decorating
- 12 ounces white candy melts or white confectionery coating (340g)
- 1/3 cup mini semisweet chocolate chips (55g)
Instructions
- Line a 9-by-13-inch pan with parchment paper, leaving an overhang on two sides. Lightly butter or spray the parchment and a silicone spatula.
- Melt the butter in a large saucepan over low heat. Add the marshmallows and stir frequently for 4 to 6 minutes, until smooth and glossy.
- Stir in the vanilla and salt, then remove the pan from the heat.
- Fold in the crispy rice cereal until evenly coated with no dry pockets.
- Transfer the mixture to the prepared pan and gently press it into an even layer about 3/4 inch thick with the greased spatula or lightly buttered hands.
- Cool the slab uncovered at room temperature for 30 to 45 minutes, until the center is firm and no longer warm.
- Lift the slab from the pan using the parchment. Lightly grease a 3- to 4-inch ghost cookie cutter and cut out ghost shapes, placing them on a parchment-lined tray.
- Microwave the white candy coating at 50% power in 20-second intervals, stirring thoroughly after each interval, until mostly melted. Stir until smooth.
- Spread the melted coating over the fronts and sides of a few ghosts at a time, leaving soft swirls and ridges.
- Immediately press two mini chocolate chips into each ghost for eyes and two or three chips for a mouth.
- Let the ghosts stand uncovered at room temperature for about 10 minutes, until the coating is dry to a light touch.
Tips
- Melt the marshmallows gently and do not let them brown or boil hard to keep the treats soft.
- Press the cereal mixture only enough to hold it together; packing it tightly makes the treats dense.
- Grease the cookie cutter before cutting and re-grease it if it begins to stick.
- If the slab stretches or tears while cutting, let it cool longer or refrigerate it for 15 to 20 minutes until firm enough to cut.
- Decorate each ghost immediately after coating so the chocolate chips adhere before the coating sets.
- Use a small dot of melted coating to reattach chocolate chips after the coating has set.
Variations
- Ghost Bars: Cut the cooled slab into rectangles and round one short end with a knife, then coat and decorate them as ghost bars.
