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Easy Halloween Ghost Rice Krispie Treats Recipe

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These Easy Halloween Rice Krispie Ghost Treats are a quick, no-bake dessert perfect for Halloween parties, classroom snacks, or festive movie nights. Made with simple ingredients like Rice Krispies cereal, marshmallows, and white chocolate, they’re fun to make with kids and always a crowd-pleaser.

Ingredients

Scale
  • 6 cups Rice Krispies cereal
  • 4 tablespoons unsalted butter
  • 10 oz marshmallows (one standard bag)
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening (optional)
  • Candy eyes (about 24-30 pieces)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Line a 9×13 inch baking dish with parchment paper, leaving overhang on sides. Lightly grease the parchment and a cutting board with butter or cooking spray.
  2. In a large microwave-safe bowl, microwave 4 tablespoons butter for 30 seconds until melted. Add 10 oz marshmallows and stir to coat. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 2-3 minutes total).
  3. Stir in 1/4 teaspoon vanilla extract and a pinch of salt.
  4. Add 6 cups Rice Krispies cereal and fold gently with a rubber spatula until evenly coated. Work quickly while mixture is warm.
  5. Transfer mixture to prepared baking dish. Lightly grease hands or spatula, then press mixture evenly into pan. Don’t press too hard. Let cool at room temperature for 15-20 minutes until firm but still slightly warm.
  6. Lift the block out using parchment paper and place on greased cutting board. Use a round cookie cutter (about 2.5 inches) to cut out circles. Dip cutter in powdered sugar or spray with cooking spray between cuts if it sticks.
  7. Shape each round into a ghost by gently pinching one side to create a teardrop shape (the tail). Place shaped ghosts on a parchment-lined baking sheet.
  8. In a small microwave-safe bowl, combine 1 cup white chocolate chips with 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
  9. Transfer melted white chocolate to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle over each ghost in a zigzag or squiggly pattern. While chocolate is still wet, press two candy eyes onto each ghost.
  10. Let chocolate set at room temperature for 10-15 minutes, or refrigerate for 5 minutes. Optionally, dust with powdered sugar using a fine-mesh sieve for a ghostly glow.

Notes

Don’t overheat the marshmallows or the mixture will become hard and rubbery. Work while the mixture is warm as it sets quickly. Grease everything (hands, spatula, cutting board, cookie cutter) to prevent sticking. Use fresh marshmallows for best melting. Let treats cool slightly before cutting—too warm and they fall apart, too cold and they crack. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate. Can be frozen for up to 3 months.

Nutrition

Keywords: Halloween treats, Rice Krispie treats, ghost treats, no-bake dessert, easy Halloween recipe, kid-friendly dessert

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