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Easy Halloween Rice Krispie Ghosts with Chocolate Drizzle

halloween rice krispie ghosts - featured image
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These Easy Halloween Rice Krispie Ghosts with Chocolate Drizzle are a quick and fun treat that tastes like childhood but looks impressive enough for any Halloween party. Made with simple pantry staples, they come together in about 20 minutes and are perfect for last-minute Halloween cravings or school parties.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 package (10 ounces) regular marshmallows (about 40 large marshmallows or 4 cups mini marshmallows)
  • 6 cups crispy rice cereal (like Kellogg’s Rice Krispies)
  • 1/4 teaspoon vanilla extract (optional but recommended)
  • Pinch of salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • Candy eyes (about 24-30)

Instructions

  1. Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with a tiny bit of butter or nonstick spray.
  2. Place your large pot over medium-low heat and add the 3 tablespoons of butter. Let it melt slowly, swirling the pan occasionally, until fully melted but not browned (about 2 minutes).
  3. Add the entire bag of marshmallows to the melted butter. Stir constantly with a rubber spatula until the marshmallows are completely smooth and a pale, creamy yellow color (about 3-4 minutes).
  4. Remove the pot from heat immediately. Stir in the 1/4 teaspoon vanilla and the pinch of salt until combined (about 30 seconds).
  5. Pour in the 6 cups of crispy rice cereal all at once. Fold it into the marshmallow mixture gently but thoroughly until every piece of cereal is coated (about 1-2 minutes).
  6. Scrape the mixture into the prepared pan. Spray your hands lightly with nonstick cooking spray or rub them with a little butter, then press the mixture evenly into the pan. Let it cool at room temperature for exactly 15 minutes.
  7. After 15 minutes, lift the block out of the pan using the parchment overhang. Place it on a cutting board. Press your ghost cookie cutter firmly into the mixture, then gently lift it straight up. Repeat until you’ve cut out as many ghosts as possible (about 8-10 ghosts).
  8. Place the 1/2 cup chocolate chips and 1 teaspoon coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and glossy (about 60-90 seconds total).
  9. Dip a fork into the melted chocolate and drizzle it back and forth over the ghosts in thin, uneven lines.
  10. While the chocolate is still wet, press two candy eyes onto each ghost, placing them close together near the top.
  11. Place the decorated ghosts on a parchment-lined baking sheet and refrigerate for 15 minutes, or until the chocolate is firm and set.

Notes

Let the mixture cool for exactly 2 minutes before shaping to help ghosts hold their shape without getting rock hard. Keep your hands greased with butter or nonstick spray to prevent sticking. For best results, use regular marshmallows (not mini) and fresh rice cereal. The salt is essential for balancing sweetness.

Nutrition

Keywords: Halloween, Rice Krispie treats, ghosts, chocolate drizzle, easy, kid-friendly, no-bake

Find it online: https://novanosh.com/easy-halloween-rice-krispie-ghosts-with-chocolate-drizzle/