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Few desserts are easier (or yummier) than old-fashioned original Rice Krispie treats! They’re just so darn tasty, and I’m a big fan of the whole “no baking” element. I also love how fun and festive they can be around the holidays! I made these heart-shaped chocolate-dipped Rice Krispie Treats for Valentine’s Day and thought it’d be fun to do something similar for Halloween, too. So, I ordered a set of Halloween cookie cutters and decided on white chocolate-covered Rice Krispie ghosts with candy eyeballs! Not only are they cute and delicious, they’re perfect for practically all the Halloween festivities on your fall calendar– from family-friendly Halloween parties to class parties to scary movie marathons. Keep reading for the super simple Halloween Rice Krispies treats recipe, plus a handful of Rice Krispie decorating tips!
Halloween Rice Krispie Treats
I’m a big fan of the old “If it ain’t broke, don’t fix it” mentality. Case in point: original Rice Krispie treats. They’re practically perfect as they are, so why switch them up too much!? Honestly, I do alter the cereal-to-marshmallow ratio a tad, but everything else is pretty much the same. That said, here’s everything you need to make a batch of ghost Rice Krispie treats for Halloween–
- Kellog’s Rice Krispies cereal (5.5 cups)– The original Rice Krispie treats recipe calls for six cups, but I like mine extra marshmallow-y, so I only use five and a half.
- Jet-Puffed Marshmallows (1 10z package or roughly 40 marshmallows)– You’ll need one ten-ounce package of Jet-Puffed Marshmallows (or roughly 40 marshmallows) per batch. You can allegedly also use the miniature marshmallows, but I advise against it. They never turn out as good.
- Butter (4 tbsp)– The original recipe calls for three tablespoons, mine calls for four. Why? Because everyone loves butter, and it helps melt the marshmallows quicker.
- Ghiradelli White Chocolate Chips (1 cup)– You’ll need roughly one cup of baking chips or wafers per batch. If you decide to cover the entire ghost (sides and all), you should expect to double that.
- Ghost cookie cutter– Highly recommend this sweet little set! It comes with six different Halloween cookie cutters, all of which are nicely-sized and easy to clean. I also use this same ghost cookie cutter to make ghost-shaped brie on Halloween cheese boards!
- Candy eyeballs– These are my new favorite Halloween baking bestie, and they come in a bunch of different sizes.
- Wax paper– Wax paper is a must for transferring the Rice Krispies mixture to and from the saucepan, baking pan, and cookie cutter. If you don’t have any on-hand, parchment paper and/or a buttered spatula will do the trick, too.
- Cooking spray– I’m partial to avocado oil for baked goods, but honestly, any cooking spray will do.
Halloween Rice Krispie Treats Recipe
To make a batch of ten to twelve Halloween Rice Krispie treats, start by melting the butter in a large saucepan over low (to medium-low) heat. Add in the package of marshmallows and stir until they’re completely melted. Once they’ve created a nice warm marshmallow fluff, remove the pan from heat and gradually add in the Rice Krispies cereal. Stir until fully coated. Next, use wax paper to evenly press the mixture into a 13 x 9 x 2-inch pan coated entirely with cooking spray (I’m partial to this avocado oil for baked goods) and allow to cool.
Now, before jumping into decorating, let’s talk about how to cut Rice Krispie treats neatly. First and foremost, be sure to let your Rice Krispie treats cool before moving on to the cookie-cutter stage. I like to chill mine in the fridge for twenty minutes or so. This just helps make the marshmallow less sticky and a lot easier to work with. Once chilled, use your ghost cookie cutter to gently cut out ghosts from the pan. Rice Krispies can be tough to cut through, so I use wax paper (and my entire body’ss strength) to push the cookie cutter all the way through the mixture and then use a knife to cut around and remove it from the pan. Then, I gently push to release each Rice Krispie treat from the cookie cutter and place it on wax paper. Repeat this step as many times as you can. Again, I typically get between ten and twelve ghosts depending on spacing.
Finally, melt your white chocolate chips or wafers according to their package instructions and use a butter knife to spread melted chocolate on top of each Halloween Rice Krispie treat. While the chocolate’s still warm, pop two candy eyeballs onto each ghost. Refrigerate again for 20ish minutes (long enough for the chocolate to harden) and enjoy! Serve them at your next Halloween movie night or pumpkin carving party or pop them into your son’s or daughter’s (or, in my case, fiance’s) lunchbox for a fun Halloween surprise.
- 4 tbsp butter
- 1 package (10oz) Jet-Puffed Marshmallows
- 5.5 cups Kellogg's Rice Krispies cereal
- 1 cup white chocolate baking chips
- Candy eyeballs
- Ghost-shaped cookie cutter
- Wax paper
- Cooking spray
- In a large saucepan, melt the butter over low to medium-low heat. Once butter has melted evenly throughout the pan, add marshmallows and stir until completely melted and smooth, about 5 minutes. Remove from heat.
- Slowly add in Rice Krispies cereal. Stir with a non-stock spatula until well coated.
- Use wax paper or the same (preferably buttered) non-stock spatula to evenly press the mixture into a 13 x 9-inch pan coated with cooking spray. Refrigerate and allow the rice krispies to set for 25-30 minutes.
- Once they've had time to set, use wax paper to push your ghost-shaped cookie cutter through the mixture and then use a butter knife to cut around and remove it from the pan. Gently push to release each Rice Krispie treat from the cookie cutter and place it on wax paper. Repeat as many times as you can (you should be able to get 10 ghosts out of a 13x9-inch pan).
- Melt white chocolate baking chips or wafers according to their package instructions and use a butter knife to spread melted chocolate evenly on top of ghost-shaped Rice Krispie treats. While the chocolate’s still warm, place two candy eyeballs onto each ghost. Refrigerate until ready to serve (at least long enough to allow chocolate to harden) and enjoy!
- I like to use avocado oil spray instead of cooking spray to keep the pan lubricated. It's pricier, but it's more natural and tastes less oily to me.
- To help cut out ghost shapes, I use a butter knife to cut scraps away from the cookie cutter. It makes it easier to get a clean cut. I also wiggle the cookie cutter a little bit to make sure it’s completely separated from the rest of the pan.
- If you don't have white chocolate baking chips on hand, white candy melts and white almond bark both work great for this recipe. Follow the instructions on the package for melting info!
Nutrition InformationYield 10
Amount Per ServingCalories 225Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 157mgCarbohydrates 28gFiber 0gSugar 13gProtein 2g
Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.
Thanks so much for reading, y’all– and if you tried this Halloween Rice Krispie treats recipe for yourself, please don’t hesitate to let me know if you had any trouble. Questions, concerns, or complaints– I love hearing from you guys, and I’m happy to help! Also, if you need more Halloween Rice Krispie treats ideas, check out these candy corn Rice Krispie treats. They’re uber colorful and absolutely perfect for candy corn lovers!
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