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Ghost Krispy Treats

Ghost Krispy Treats

Ghost Krispy Treats are the perfect dessert for a kids' Halloween party! They're so easy to make and a lot of fun. 
Course Dessert
Cuisine American
Servings 20 ghosts


  • 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! 


I made 20 ghosts from this recipe, but if I had smashed the uncut treats together I could have cut out probably four more. You can also use a 9x13 pan for thicker ghosts.