These Rice Krispie Ghosts Treats are the ultimate Halloween dessert for kids and adults alike. Soft, chewy chocolate Rice Krispie treats are decorated with spooky marshmallow webs, candy eyeballs, and festive sprinkles to create an easy no-bake treat that's perfect for Halloween parties, classroom celebrations, and movie nights.
Rice Krispie Ghosts Treats Recipe Essentials
- 🍽️ Course: Dessert, No-Bake Dessert
- ⏱️ Prep Time: 20 minutes
- 🔥 Cook Time: 3-4 minutes
- ⏲️ Total Time: About 55 minutes (including cooling)
- 🍴 Servings: 9-18
- 👻 Flavor Profile: Rich chocolate, chewy, crispy, and marshmallowy with a fun Halloween twist
- 🥛 Best Served With: Cold milk, hot chocolate, coffee, our ghost cupcakes or your favorite Halloween treats
- 🧊 Make Ahead?: Yes! Make them up to 2 days ahead and decorate just before serving.
Summarize and Save This Content On
One of my favorite things about these Rice Krispie Ghosts Treats is how simple they are to make. Everything comes together in one saucepan with just a handful of pantry staples, making them a fun recipe to decorate with the whole family.
These Rice Krispie Ghosts Treats pair perfectly with your favorite Halloween desserts like donut hole cake pops, chocolate sandwich cookies, and festive party drinks like our Halloween Jello Shots.
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Why You Will Love This Recipe
- Perfect Halloween dessert: These Rice Krispie Ghosts Treats are spooky, festive, and guaranteed to be the star of any Halloween party. Just like our mummy dogs.
- Easy no-bake recipe: Made with simple ingredients in one saucepan with very little effort.
- Fun to decorate: Customize your Rice Krispie Ghosts Treats with marshmallow webs, candy eyeballs, sprinkles, or your favorite Halloween candies.
Ingredients
You only need a few simple pantry staples to make these spooky Rice Krispie Ghosts Treats. Chocolate, marshmallows, and crispy rice cereal create the classic chewy texture, while the Halloween decorations bring these treats to life.
- Butter, Chocolate & Marshmallows: Melt together to create the rich, gooey base that holds the Rice Krispie Ghosts Treats together.
- Black Cocoa & Rice Krispies: Black cocoa creates the dramatic Halloween color while the cereal gives every bite its signature crispy texture.
- Marshmallow Webs & Decorations: Melted marshmallows, candy eyeballs, and Halloween sprinkles transform simple treats into spooky ghost-inspired desserts.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the Chocolate: Make Rice Krispie Ghosts Treats with milk, dark, semi-sweet, or white chocolate, or use regular cocoa with black food coloring if you can't find black cocoa powder.
- Mix In Halloween Candy: Stir in mini chocolate chips, crushed Oreos, candy corn, mini M&M's, chopped peanut butter cups, or toffee bits before pressing the mixture into the pan.
- Decorate Your Ghosts: Finish your Rice Krispie Ghosts Treats with marshmallow webs, candy eyeballs, Halloween sprinkles, gummy worms, candy pumpkins, or a drizzle of white or orange candy melts.
- Create Different Shapes: Cut into squares, rectangles, circles, or use Halloween cookie cutters to make ghosts, bats, pumpkins, or other spooky shapes.
How to Make Rice Krispie Ghosts Treats
Lightly spray a 9x13-inch baking pan with nonstick cooking spray and set it aside.
Step 1: Melt the Chocolate Mixture. In a large saucepan over low heat, melt the butter and chocolate chips, stirring often.
Step 2: Add Cocoa Powder and Melt Marshmallows.
Add the black cocoa powder and mini marshmallows, then continue stirring until the marshmallows are completely melted and smooth.
Step 3: Add the Cereal. Remove the saucepan from the heat and stir in the Rice Krispie cereal until every piece is evenly coated with the chocolate marshmallow mixture.
Step 4: Press and Cool. Transfer the mixture to the prepared pan and gently press it into an even layer. Let it cool for about 30 minutes until set.
Step 5: Decorate the Treats. If making the spiderweb topping, microwave the mini marshmallows for about 30 seconds until melted. Let them cool slightly, then stretch the marshmallow over the bars to create webs. Immediately add Halloween sprinkles and candy eyeballs while the marshmallow is still sticky.
Step 6: Slice and Serve. Allow the marshmallow web to set for a few minutes before cutting the treats into squares or rectangles. Serve with our pumpkin dip with cream cheese.
Expert Tips
- Melt Everything Gently: Keep the heat low and stir constantly while melting the butter, chocolate, black cocoa, and marshmallows. Black cocoa scorches easily, so low heat is essential for a smooth, glossy mixture.
- Work Quickly: Once you stir in the cereal, immediately press the mixture into the pan before it begins to firm up. Press gently instead of packing it tightly to keep your Rice Krispie Ghosts Treats soft and chewy.
- Know Your Black Cocoa: Black cocoa powder can often be found at bulk food stores. It may look dark brown while mixing, but don't worry-it deepens to a rich jet-black color as the treats cool.
- Decorate While Sticky: Stretch the marshmallow web over the treats once it's cool enough to handle, then immediately add the candy eyeballs and Halloween sprinkles while the marshmallow is still tacky so they stick.
- Easy Substitutions & Handling: If you can't find black cocoa, use regular cocoa powder with black food coloring. A lightly greased spatula or lightly greased fingers make pressing the sticky mixture into the pan much easier.
If you love recipes like this, you may also enjoy easy vampire donuts and Halloween bat cookies.
Storage Directions
Room Temperature: Store Rice Krispie Ghosts Treats in an airtight container for up to 4 days, separating layers with parchment or wax paper if stacking.
Refrigerator: Refrigerate for up to 1 week. Let the treats come to room temperature before serving for the softest texture.
Freezer: Freeze individually wrapped treats or the entire batch in an airtight container for up to 2 months. Thaw at room temperature before serving.
Make Ahead: Prepare the treats up to 2 days ahead and add the marshmallow webs and decorations shortly before serving for the freshest appearance.
Serving Suggestions
- Halloween Party Favorite: Serve Rice Krispie Ghosts Treats on Halloween dessert tables with candy, cream cheese Halloween brownies, Halloween candy corn fudge, cookies, and cupcakes.
- Fun Pairings: Enjoy with cold milk, hot chocolate, coffee, apple cider, or a Halloween-themed punch.
- Dress Them Up: Add extra marshmallow webs, candy eyeballs, festive sprinkles, or a drizzle of melted white chocolate before serving.
- Perfect for Sharing: Package individual treats in clear treat bags for classroom parties, trick-or-treat favors, bake sales, or Halloween gift baskets.
Rice Krispie Ghosts Treats Recipe FAQs
Overheating the marshmallows or pressing the mixture too firmly into the pan can make them dense instead of soft and chewy.
Use regular unsweetened cocoa powder and add a little black powdered or gel food coloring for a similar look
Absolutely! Stir mini chocolate chips into the mixture after it cools slightly or drizzle melted chocolate over the finished treats.
Yes. They'll simply need a little longer to melt completely.
More Rice Krispie Ghosts Treats and Halloween Recipes
If you love fun Halloween desserts like these Rice Krispie Ghosts Treats, be sure to check out more easy no-bake treats that are perfect for parties, classroom celebrations, trick-or-treat nights, and spooky dessert tables.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Rice Krispie Ghosts Treats
Equipment
Ingredients
For the Rice Krispie Treats
- ⅓ cup unsalted butter 2.6oz, 75g
- ⅓ cup chocolate chips
- ⅓ cup black cocoa powder 1.4 oz, 40 g
- 1 bag (14 oz) mini marshmallows 400g
- 6 cups Rice Krispies cereal 5.3oz, 150g
For the Web and Topping
- ½ cup mini marshmallows 1oz, 28g
- black and white Jimmies sprinkles
- candy eyeballs
Instructions
- Let's start with prepping the pan so that it is ready when we need it. Give a 9x13 pan a light mist with non-stick cooking spray.
- Warm the butter and chocolate chips in a large saucepan over low heat until melted. You'll want to stir often to keep the chocolate from burning.
- Once both have melted, add in the black cocoa powder and mini marshmallows. Stir continuously over low heat until the marshmallows have melted.
- Remove the saucepan from heat and stir in the rice krispie cereal until it is thoroughly coated.
- Spoon the mixture into your prepared pan and lightly press the cereal evenly. Let it sit and cool for 30 minutes.
- Remove from pan to a cutting board. If you want to add in the spiderwebs, melt about ½ cup of mini marshmallows in the microwave for 30 seconds. Cool the melted marshmallows for a few minutes or until it is safe to touch with your fingertips without burning. Stretch a bit of the cooled marshmallow over the top of the rice krispie treats in a random pattern as desired.
- Add sprinkles and candy eyeballs for an added treat.
- Let the bars sit for a five minutes to allow the marshmallow to set before slicing and serving.
Notes
- Melt Everything Gently: Keep the heat low and stir constantly while melting the butter, chocolate, black cocoa, and marshmallows. Black cocoa scorches easily, so low heat is essential for a smooth, glossy mixture.
- Work Quickly: Once you stir in the cereal, immediately press the mixture into the pan before it begins to firm up. Press gently instead of packing it tightly to keep your Rice Krispie Ghosts Treats soft and chewy.
- Know Your Black Cocoa: Black cocoa powder can often be found at bulk food stores. It may look dark brown while mixing, but don't worry-it deepens to a rich jet-black color as the treats cool.
- Decorate While Sticky: Stretch the marshmallow web over the treats once it's cool enough to handle, then immediately add the candy eyeballs and Halloween sprinkles while the marshmallow is still tacky so they stick.
- Easy Substitutions & Handling: If you can't find black cocoa, use regular cocoa powder with black food coloring. Use a lightly greased spatula, lightly dampen your hands with water or coat them with nonstick cooking spray before handling the marshmallow. A or lightly greased fingers make pressing the sticky mixture into the pan much easier.
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