Rice Krispie Ghost Mummies

Spooky and easy Rice Krispie Ghost Mummies made with gooey marshmallows, cut into ghost shapes and decorated with white chocolate mummy wrapping. The perfect Halloween treat!

Prep Time 40

Cook Time 5

Total Time 45

Servings ghosts

Calories 281kcal

Author Samantha Pickthall

Equipment

9 x 13 inch baking pan
Ghost cookie cutters, any size or design
Large pot
Silicone Spatula
Wooden Spoon
Heatproof bowl and saucepan for melting the chocolate
Zip-top bag for piping

Ingredients

4 tbsp unsalted or salted butter
6 cups (150g) Rice Krispies / Rice Bubble cereal
5 cups (283g) mini marshmallows
180 g white chocolate, broken into pieces
Candy eyeballs or mini chocolate chips, for decorating

US Customary - Metric

Instructions

Prepare the pan: Grease a 9 x 13 inch baking pan with a little butter, then line with parchment paper, leaving some overhang for easy removal. Foil can also be used.
Melt the butter: Add the butter to a large pot and melt over low heat.
Melt the marshmallows: Add the mini marshmallows and continue stirring continuously with a wooden spoon over low heat until completely melted and smooth.
Add the cereal: As soon as the marshmallows are melted and smooth, turn off the heat and immediately add the Rice Krispies/Rice Bubbles.
Mix quickly: Stir the cereal through the melted marshmallow mixture until evenly coated. Work quickly, as the mixture starts to cool and firm up quite fast.
Press into the pan: Transfer the mixture to the prepared pan.
Prevent sticking: Dip a paper towel into some soft spreadable butter and wipe it over the silicone spatula.
Firmly press: Use the buttered spatula to spread the mixture evenly, then use your hands/palm to press it down firmly.
Chill: Refrigerate for about 30 minutes to set.
Cut the ghosts: Lift the Rice Krispie slab from the pan and transfer it to a large lined tray, board or work surface. Cut out the ghosts using ghost cookie cutters. Any size or design will work. I used two different ghost cookie cutters.
Turn them over: Turn each ghost over so the flatter underside is facing up. This gives you a smoother surface for decorating.
Arrange: Place the ghosts on a lined baking tray with the flatter underside facing up.
Melt the chocolate: Place the white chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each interval until smooth.
Pipe the mummy wrapping: Transfer the melted chocolate to a zip-top bag and snip a small piece from one corner. Pipe the chocolate back and forth over each ghost in a criss-cross pattern to create the look of mummy wrapping. Leave a small gap where the eyes will go.
Add the eyes: Pipe a tiny amount of melted white chocolate onto the underside of each candy eye, then place them into the gaps in the mummy wrapping so they stick to the ghosts.
Set: Allow the chocolate to set before serving. Enjoy!

Notes

Store: Store the Rice Krispie Ghost Mummies in an airtight container at room temperature for up to 3 days.

Nutrition