Ghost Rice Krispie Treats

These Ghost Rice Krispies Treats are a Halloween treat that kids and adults will love! These are thick, chewy and and delicious. We make these festive with a cookie cutter and a bit of melted white chocolate.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Resting/Cooling Time 1 15

Total Time 1 45

Servings Treats

Calories 731kcal

Author Mara

Ingredients

3 sticks unsalted butter
30 ounces mini marshmallows (3) 10 Ounce Bags, or regular sized marshmallows
1 tablespoon vanilla extract
¼ teaspoon flaky sea salt
12-13 cups rice krispies cereal
20 ounces white melting wafers ( I like Ghirardelli's brand) (2) 10 ounce bags, or white candy melts
eye candy OR chocolate chips optional

Instructions

Line a 18" x 13" sheet pan (½ sheet pan) with parchment paper and set aside.
In a large pot, add sticks of butter and heat over medium heat until fully melted.
Turn the heat down to low or low-medium. Add 1 bag of marshmallows at a time and stir with a whisk until the marshmallows are fully melted. Repeat with remaining marshmallows. Turn off the heat.
Working quickly, grab the largest pot/bowl you have! I used the pot I made the marshmallow mixture in and add about 6-8 cups of rice krispies in. Use a silicone spatula to mix them together. Making sure to reach to the bottom to ensure even distribution. Continue to add cereal in about 2-3 cups at a time and combine until all cereal is used.
Pour cereal mixture onto the sheet pan. Working quickly and carefully (the treats will be hot/warm) use additional parchment paper or even the leftover butter wrappers and push onto the cereal mixture until its flattened evenly and compressed. Let the cereal sit until completely cooled.
Carefully remove the cereal treats from the sheet pan. I just use the exist parchment paper and slide it out onto a flat table/surface. Using a ghost cookie cutter slightly sprayed with cooking spray, cut out as many ghosts out and set aside.
Melt white chocolate wafers or candy melts according to packaged directions. Once completely melted, scoop a spoonful of chocolate onto a ghost. Use the back of the spoon or a small offset spatula and spread around until the front of the ghost is covered. Optionally, add chocolate chips or candy eyes to ghost while the chocolate is still wet. Repeat with remaining rice krispies treats.
Let chocolate cool completely, store in an airtight container with parchment paper in between the layers for up to two days and enjoy.

Notes

Save your butter wrappers: When you're compressing and flatting the treats, you can use your leftover butter wrappers instead of reaching for another piece of parchment paper.
Let your treats set!: As tempting as it might be to start cutting out ghosts shapes, wait at least 1 hour to let them cool and harden. This will ensure your treats are well set and make them MUCH easier to cut!
Not all cookie cutters are the same: While this ghost cookie cutter is adorable, the tale curves up a bit and is a tad on the larger side. If you use a more straight shaped cookie cutter or smaller one you can get more ghost treats.
Use fresh marshmallows and cereal: The best rice krispie treats use fresh marshmallows and cereal.
Save your scraps! I recommend enjoying your rice krispie treat scraps as you decorate or store them in an airtight container and save and enjoy as snacks for up to two days.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only. Also, because there are so many 'scraps' with this recipe and we use the cookie butter, the actually nutritional information for 1 ghost rice krispie treat should be much lower than what is calculated.

Nutrition