Rice Krispie Treat Ghosts Recipe

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.

Introducing Rice Krispie Treat Ghosts Recipe

Ingredients You’ll Crave

• 2 ounces dark cocoa candy melts: For those spooky chocolatey eyes that pop.
• 7 cups Rice Krispies Cereal: The crispy backbone of these treats.
• 6 tablespoons salted butter: Adds richness and balances sweetness.
• 16 ounces mini marshmallows: The glue that holds it all together—soft and melty.
• 6 ounces white candy melts or white chocolate chips: Adds creaminess and helps bind the mixture.

Gear Up Before Cooking

Step-by-Step to Rice Krispie Treat Ghosts Recipe Bliss

1. Melt the dark cocoa candy melts: Microwave in 30-second bursts, stirring each time until silky smooth. This gives those eyes their rich, intense flavor and glossy finish.
2. Pipe ghost eyes: Snip a corner of the zip-top bag filled with melted chocolate and pipe 24 little teardrop shapes onto parchment paper. Freeze for 3 minutes so those eyes set perfectly crisp for sticking later.
3. Prep your cereal bowl: Spray it lightly with baking spray so your mixture won’t stick, then pour in the Rice Krispies and set aside—this keeps mixing effortless.
4. Start your marshmallow melt: Cut butter into pieces, add to a medium-large saucepan on LOW heat. Stir in the mini marshmallows and white candy melts, keeping your eyes on the pot and stirring often.
5. Watch for that melty magic: Once about 75% of the marshmallows and chocolate have melted, remove from heat and stir vigorously to melt completely into a glossy, velvety sauce. Timing here is key for that perfect chewiness.
6. Mix marshmallow sauce with cereal: Pour it over your Rice Krispies and stir quickly but gently until every crisp is luxuriously coated. It’s mesmerizing to see how sticky and delicious this mixture becomes!
7. Cool just enough to handle: Let the mixture rest a few minutes — you want it warm but not too hot to form.
8. Shape your ghostly treats: Pinch off 12 portions (~½ cup each). Roll into balls, then mold into cones with pointy tops. Curve those tips to create hauntingly cute ghost shapes.
9. Add those iconic eyes: Gently press two dark chocolate eyes onto each ghost. They’ll stick right to the marshmallow — if not, a dab of leftover melted candy melt will secure them firmly.
10. Set the scene: Let the ghosts dry at room temp for about an hour before packaging. This dry time ensures the eyes won’t slip and your ghosts keep their charming ghoulish stance!

Flavor Variations for Rice Krispie Treat Ghosts Recipe

• Add a teaspoon of peppermint extract to the marshmallow mixture for a refreshing, festive twist.
• Swap white candy melts with pastel colors or add Halloween-themed sprinkles inside for a pop of personality.
• Incorporate crushed candy corn or mini chocolate chips to the mix for fun texture surprises.
• Use gluten-free crispy cereal alternatives to make the recipe allergen-friendly without sacrificing crunch.
• Drizzle orange or purple tinted white chocolate over the ghosts after shaping for colorful, photogenic flair.
• For a vegan version, substitute marshmallows and butter with plant-based options that melt similarly.

Make-Ahead, Storage & Freezing

• Storage: Keep your Rice Krispie Treat Ghosts in an airtight container at room temperature for up to 3 days to retain that fresh, chewy texture.
• Refrigeration: You can refrigerate them for longer freshness but expect a firmer texture and less chew.
• Freezing: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 4 weeks. Thaw at room temperature before enjoying.
• Reheating: Warm gently in the microwave for 5–10 seconds if you want to soften the marshmallow goo again — just don’t overdo it or the candy eyes may melt.

Rice Krispie Treat Ghosts Recipe FAQs

• Can I use regular marshmallows instead of mini ones? Yes! Just keep the same weight and follow melting instructions closely to avoid clumps.
• Do the candy melts have to be microwaved? No, you can melt candy melts in a double boiler if you prefer more control and less risk of burning.
• How long should I chill the chocolate eyes? About 3 minutes in the freezer is ideal — just enough for them to firm up quickly but not freeze solid.
• Can I make these ghosts ahead of time? Absolutely! They hold up well stored properly, and making ahead helps with busy party schedules.
• What if my eyes don’t stick? Use a dab of melted candy melt as edible glue — it’s foolproof and dries clear.