About this recipe:If you need a quick and easy Halloween recipe for a classroom party or to hand out to your friends or kids, mix up some of these. Using a standard recipe for Rice Krispie® treats, just dip in white chocolate and attach some mini-chocolate chip eyes. And it's on a stick!
mini chocolate chips or other small chocolates, to decorate
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Method Prep:25min › Extra time:2hr setting › Ready in:2hr25min
Line a Swiss roll tin with baking parchment.
Melt the marshmallows and butter in the microwave using a low heat, in 30 second bursts, stirring between each burst. The mixture should appear smooth and creamy. (The butter may appear separated from the marshmallows, but will combine again once added to the rice cereal).
Place the rice cereal into a large bowl and pour the mix over, mixing well until evenly coated. Transfer to the prepared tin and press down with the back of a metal spoon to make a flat surface. Cool for 30 minutes until partially set, but still able to cut and mark into ghost shapes by hand.
Lift out of tray using the baking parchment to help you then cut into approximately 24 bars or smaller – these should be rectangle shaped. Round the corners on one end of the rectangle and place lollipop or cake pop sticks in other end. Place onto baking parchment and set aside for 30 more minutes until fully set.
Melt the white chocolate and dip the ghost shapes to half way down the ghost form. Put two mini-chocolate chips for eyes. Let the chocolate harden before wrapping up or serving.