Rice Krispie Ghosts Recipes
RICE KRISPIE GHOSTS
Rice Krispie marshmallow ghosts - great fun for the kids to help with and really easy to make. Perfect for Halloween party treats but you can also make any character or shape that you want.
Provided by gazza_l
Time 20m
Yield Makes Cakes
Number Of Ingredients 5
Steps:
- Melt butter or margarine in a large saucepan over a low heat. Add marshmallows and stir until completely melted. Remove from heat
- Add Rice Krispies or Ricicles and stir until well coated
- While mixture is still warm, shape with wet or greased hands into any desired design and roll or press coconut onto surface
- Attach decorations of choice using a little melted chocolate or prepared icing. If cut, most dried fruit will stick without needing to do this
- To make flat ghost shapes, flatten mixture onto a greased 33 x 20cm swiss roll baking tray, lined with greaseproof paper, using a greased spatula. The quantity will fill half the tray
- Depending on required size, cut mixture into squares or rectangles prior to cutting out ghost shapes which can then be bent into required shapes
- To make 3D ghosts, cone shapes can be made by cutting out triangles and folding round
CRISPY RICE TREATS GHOSTS
For an easy Halloween treat, try these adorable ghosts made from crispy rice cereal. All you need is a handful of ingredients and a ghost-shaped cookie cutter. Stamping out and decorating the ghosts can be a fun activity with kids. The treats are dusted with white sanding sugar, which gives them a nice crunch and beautiful sparkle.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 15 ghosts
Number Of Ingredients 6
Steps:
- Line an 18-by-13-inch rimmed baking sheet with parchment paper.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring frequently, until melted and completely smooth, 3 to 4 minutes. Remove the pot from the heat and fold in the cereal until combined. Transfer the mixture to the prepared sheet pan. With wet hands, evenly press the mixture into the pan until packed in tight. Let cool to room temperature, about 30 minutes.
- Using a 3.5-inch ghost-shape cookie cutter, stamp out 15 ghosts and transfer to a wire rack set inside another rimmed baking sheet. Place any scraps in a microwave-safe bowl and microwave at low power until they are pliable again, about 15 seconds. With wet hands, press the scraps back into the parchment-lined baking sheet. Let cool to room temperature, about 30 minutes. Use the cookie cutter to stamp out as many more ghosts as possible. Repeat with any scraps, if desired.
- Meanwhile, add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted, about 1 minute 30 seconds.
- Spread some of the melted chocolate on top of each ghost then sprinkle with the white sanding sugar until covered. For each ghost, press in 2 chocolate chips for the eyes and 1 chocolate chip for the mouth. Let sit until the white chocolate hardens, about 10 minutes. Serve or store in an airtight container at room temperature for up to 5 days.
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