Turn white chocolate Rice Krispie treats into adorably cute ghosts for Halloween. These marshmallow cereal treats are easy to make using just five ingredients.
Melt the dark cocoa candy melts in the microwave using 30 second bursts of high power, stirring after each.
Pour the melted chocolate into a small zip-top bag and snip off a tip of the bag.
Pipe 24 small teardrop shaped eyes onto a parchment paper-lined baking sheet.
Freeze for about 3 minutes until the chocolate eyes harden.
Remove and set on the counter until needed.
Spray a large mixing bowl with baking spray then pour in the Rice Krispies Cereal.
Set aside.
Cut butter into small pieces and place them a medium-large saucepan.
Set the pan over LOW heat.
Stir in the marshmallows and white chocolate.
Stir often, until about 75% of the marshmallows and white chocolate have melted.
Then remove the pan from the heat and stir vigorously until it all melts.
Pour the melted marshmallows over the cereal and stir until well coated.
Allow the marshmallow cereal treat mixture to cool for a few minutes until it's cool enough to handle.
Pinch off twelve (approximately ½ cup) portions of the cooled cereal and roll them into balls.
Then shape the balls into cones and pinch the top of the cones into points.
Curve the points to make cute ghosts.
Press two chocolate eyes onto each of the cereal treats. They should stick to the marshmallows but if they don't you can attach them using some of the remaining melted candy melts.
Let the ghosts dry at room temperature for about an hour before packaging them in bags or boxes.
Notes
Store your Rice Krispie Treat Ghosts in an airtight container for up to 5 days. You can make and freeze the Rice Krispie Treats for up to 3 months but it's best to wait until they are thawed to add the chocolate eyes. You will have some extra dark cocoa candy melts but it will make it easier to have the full 2 ounces of the melted candy melts in your zip-top bag. Use any remaining candy melts to make some other decorations for other Halloween treats.