Ghost Krispy Treats are the perfect dessert for a kids’ Halloween party! They’re so easy to make and a lot of fun.
Cupcake Diaries “30 Days of Halloween” is back and to say I’m excited is an understatement! It’s the fifth consecutive year that I’ve hosted this series and every year I count down the days till the series officially begins. (You can find out more about the series HERE, including how the darn thing came to be!) September 1st is a happy, happy day. I’m kicking off the series with a fun and easy treat. Ghost Krispy Treats are perfect for kids and adults. I love their little shape and, of course, those candy eyes! They remind me of the kid dressed as a ghost from the movie It’s the Great Pumpkin, Charlie Brown, making them all the better.
Aren’t these little guys so funny? Since my twin sister and I are big into Halloween I always like to ask her opinion about my recipes and photos. I sent her two photos of these little ghosts and asked her what she thought of them. She thought they were adorable, for one, but she also loved how they were looking right at her. haha I thought that was pretty great.
I bet you thought I used a ghost cookie cutter for these Ghost Krispy Treats. It turns out that a tulip cookie cuter works pretty great for tulips AND ghosts! I actually prefer the upside-down-tulip shape over other ghost cutters out there. And in the spring I can make tulip shaped treats so it’s a win-win! The only thing I did was cut the little stem off of each of the ghosts. Let’s be honest, I cut them off and ate them.
You’re going to love how easy these are to make! They’re perfect for a classroom Halloween party.
Ghost Krispy Treats
- 1/4 c. butter plus 1 Tbsp to grease pan
- 1 1/2 10oz bags mini marshmallows
- 6 c. rice krispies cereal
- 1 lb almond bark (vanilla candy coating)
- 1 package mini candy eyeballs
- Use a paper towel and 1 Tbsp butter to grease a cookie sheet; set aside. Cover another cookie sheet with wax paper; set aside. Melt 1/4 c. butter in a small microwave safe bowl. Pour into a large mixing bowl and place marshmallows right over top.
- Place bowl in microwave and heat for 30 seconds; remove from microwave and stir. Heat for 30 more seconds and stir again until marshmallows are melted.
- Pour cereal into melted marshmallows mixture. Stir until cereal is coated. Press treat mixture into greased cookie sheet, getting your hand wet first to avoid get the mixture stuck on your hand. Cover with aluminum foil and place in the fridge for at least one hour.
- Use the tulip cookie cutter to cut out 20-24 ghosts. Place upside down on the cookie sheet covered in wax paper, cover with foil, and refrigerate again for at least one hour.
- Heat almond bark according to package directions. Dip the bottom (stickier side) of each ghost in the melted almond bark. Place back on wax paper and immediately add eyeballs. Serve when the coating has completely cooled. Enjoy!
Kitchen tools and gadgets needed for this recipe:
I hope you enjoy these little ghosts! If you like this recipe, chances are you will like these as well…
This recipe is part of “30 Days of Halloween” 2017 here at Cupcake Diaries. Come back tomorrow for a whole new Halloween recipe. You don’t want to miss it!
Take a look below at the other fun and festive recipes featured in this year’s series!
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