Description
These cute little ghosts are perfect for Halloween! Serve them at your Halloween party, or individually wrap them up for a classroom treat!
Ingredients
Scale
- 4 tablespoons salted Challenge Butter
- 6 cups Crispy Rice Cereal
- 10 ounces mini marshmallows
- 10 ounces white chocolate or white candy melting discs
- 2 tablespoons mini chocolate chips
Instructions
- Spray a 9×13 baking dish lightly with nonstick spray. Set aside.
- In a large sauce pot over low heat melt the butter. Once it’s melted add in the marshmallows, stirring continuously until they are melted. Immediately remove the pot from the heat.
- Pour in the cereal and stir until coated evenly with the marshmallow mixture.
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Spread the mixture into the prepared pan and press in evenly. Allow this to cool completely, at least 30 minutes.
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Using a ghost cookie cutter, cut the krispie treats into shapes, careful to use as much of the krispie treat as possible, to minimize scraps. You should get 10 ghosts, if using a large cookie cutter.
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Place these on a parchment lined baking sheet.
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In a medium bowl melt your white chocolate in the microwave for 30 seconds and then removing to stir. Continue this process until the white chocolate is melted.
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Dip one side of the krispie treat into the white chocolate. If you are having trouble doing this, you can spread the white chocolate on top with an off-set spatula.
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Immediately press 3 mini chips into the ghost to make the eyes and the mouth. Place the treats back on the lined baking sheet so the white chocolate can set.
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Serve immediately or store airtight for up to 3 days.
Notes
Store airtight at room temperature for up to 3 days.
