Try these fun and festive Ghost Halloween Rice Krispie Treats! Made with simple ingredients, they are great for kids and taste spooky and sweet. Perfect for Halloween parties!
These Ghost Halloween Rice Krispie Treats are easy to make and look incredible!
Spooky season is upon us, which means it's time to make all things Halloween!
This special snack takes the classic flavor of rice Krispie treats and shapes them into fun ghosts.
This recipe uses white fondant to make the ghosts come alive. If you've never used fondant before, not to worry! Fondant is a type of sugar paste that is easy to work with and can be found at most craft stores.
Once you have all your ingredients ready, just make the rice Krispie treats as directed, add a layer of fondant on top and add spooky eyes. These treats are almost too cute to eat!
So get into the Halloween spirit and try these fun Halloween ghosts!
Try these other Halloween Recipes!
Why Make This Recipe
They're perfect for serving at a Halloween party and will be a favorite amongst guests.
Even though they look like they're straight out of a candy shop, these ghost treats are easy to prepare.
Kids will love helping to make and decorate these fun Halloween snacks!
You can change the color of the rice Krispies or the color of the fondant to change it up for whatever occasion.
Try adapting these other desserts into fun Halloween shapes: PB&J Graham Cracker Sandwich (Welch's Graham Slam), Funfetti Cake Mix Cookies or Dunkaroo Dip - it's amazing what a little food coloring can do to make a recipe perfect for Halloween!
- Butter - Adds a rich buttery flavor and texture that allows the marshmallows to melt properly.
- Marshmallows - Adds sweetness while binding all of the ingredients together.
- Vanilla Extract - Adds a layer of light vanilla flavor to the treats.
- Green Food Coloring - Though optional, food coloring gives these treats a spooky twist.
- Rice Krispies Cereal - This puffed rice cereal adds a crunchy texture and pairs well with the sweet and sticky marshmallows.
- Powdered Sugar - Used to help keep the fondant from sticking when rolling it out.
- White Fondant - This sugar paste adds a smooth candy frosting layer to the treats giving them a ghost color and shape. Find it at craft stores or larger grocery stores.
- Candy Eyes - Makes the ghosts come alive when added to the top.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Ghost Halloween Rice Krispie Treats recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare cookie sheets: Line two cookie sheets with parchment paper. Set aside.
Make Rice Krispie treats: In a large saucepan, melt the butter over medium heat, then add the marshmallows, reduce the heat to low and stir until melted. Remove the pot from the heat and stir in the vanilla extract and a few drops of green food coloring to get the desired color.
Stir the rice Krispies cereal into the pot and mix until fully coated.
Shape the ghosts: Once the mixture is cool enough to handle but still warm. Spoon scoops of the mixture onto the prepared cookie sheets. Using your hands, shape them into rounded pyramid shapes that resemble ghosts. Let them finish cooling on the cookie sheets.
Roll the fondant: Using a rolling pin, roll out the fondant to about ⅛ inch thickness on a piece of baking paper or on the counter sprinkled with powdered sugar, so the fondant doesn’t stick.
Cut the fondant: Cut circles twice the diameter of your rice Krispie treats using a cookie cutter, large glass or small bowl.
Assemble the ghosts: Gently lay the fondant over the cooled rice Krispie treats and let the edges drape down around them like ghosts. Trim the edges if necessary. Repeat with the remaining until all the balls are covered. Stick two candy eyes on each ghost. To make them stick, brush a tiny bit of water onto the back of each eye with your finger and lightly press them into the fondant.
If the marshmallows are too hard to stir, return the pot to low heat for a minute or so until they soften. Be careful not to overheat the marshmallows as they can burn easily.
When forming the ghost shapes, you can coat your hands lightly with butter if the mixture is too sticky.
Don't press the pyramids too hard together as they will harden too much and be difficult to eat.
When working with fondant, if it gets too sticky, sprinkle a little bit of powdered sugar on your work surface and rolling pin. Try rolling it out on a silpat to make it easy to remove.
For a fun twist, try using different fondant colors or food coloring.
You can also use chocolate chips, frosting, or icing to decorate the ghosts instead of candy eyes.
Use this recipe to make other Halloween shapes such as bats, cats, or pumpkins.
Storage & Freezing
Halloween ghost treats can be stored in an airtight container at room temperature for up to a week or in the fridge for up to two weeks. Let them come to room temperature before serving.
To freeze, place them in a freezer-safe bag or container and store them for up to three months. Let them thaw overnight in the fridge before serving.
The best tips for working with fondant are to keep it well-dusted with powdered sugar so it doesn't stick and to use a rolling pin to roll it out. You can also knead in a little bit of shortening to make it more pliable.
Yes, you can use any color of fondant that you like. Black would be especially good for Halloween!
Yes, you can use any type of crispy cereal such as Corn Flakes, Special K, or Cheerios.
Ghost Halloween Rice Krispie Treats
- Rolling Pin
- large pot
- 6 tablespoons butter plus extra for handling
- 6 cups mini marshmallows (300g)
- 1 teaspoon vanilla extract
- Green food coloring optional
- 6 cups rice krispies cereal (250g)
- To decorate
- 1-2 tablespoons powdered sugar
- 1 pound fondant white (450g)
- Candy eyes
- Line two cookie sheets with parchment paper. Set aside.
- In a large saucepan, melt the butter over medium heat, then add the marshmallows, reduce the heat to low and stir until melted.
- Remove the pot from the heat and stir in the vanilla extract and a few drops of green food coloring to get the desired color.
- Stir the rice krispies cereal into the pot.
- When the rice krispies mixture is cool enough to handle (but not cold or it will set) drop ice cream scoops of the mixture onto the cookie sheets. When they are cool enough to handle, gently press them into pyramid shapesl. If the mixture is too sticky, coat your hands lightly with butter.
- Tip: Don’t squeeze them too tight or they will be difficult to eat.
- Roll out the fondant to about ⅛ inch thickness on a piece of baking paper (or counter sprinkled with powdered sugar so the fondant doesn’t stick).
- Cut circles twice the diameter of your rice krispie treats, using a cookie cutter, large glass or small bowl.
- Gently lay the fondant over the cooled rice krispie treats and let the edges drape down around them like ghosts. Trim the edges if necessary. Repeat with the remaining until all the balls are covered.
- Stick two candy eyes on each ghost.To make them stick, brush a tiny bit of water onto the back of each eye with your finger and lightly press them into the fondant.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.