Rice Crispy Ghost Bars Recipe

If you’re on the hunt for a fun, festive treat that’s as adorable as it is delicious, you’re going to love this Rice Crispy Ghost Bars Recipe. These ghostly goodies are super simple to whip up, perfect for Halloween parties or just when you want to surprise your family with a cute, sweet snack. Trust me, once you try this recipe, it’ll become a go-to for spooky season and beyond!

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Ingredients & Why They Work

This Rice Crispy Ghost Bars Recipe comes together with just a few key ingredients that complement each other perfectly—melty marshmallows, crispy cereal, and creamy chocolate. Plus, I find that grabbing good-quality chocolate chips really makes the coating smooth and shiny.

• Butter: Melted to help the marshmallows bind the cereal and add richness.
• Dandies Marshmallows: These vegan marshmallows melt beautifully and give a perfect fluffy texture.
• Gluten-Free Rice Crisp Cereal: The crisp texture balances the chewiness and keeps the bars light.
• White Chocolate Chips: Used for dipping to create the ghost’s signature white look.
• Dark Chocolate Chips: These make the cute “eye” details—simple but effective.

Tweak to Your Taste

I love how versatile this Rice Crispy Ghost Bars Recipe is—you can get creative with the chocolate coating or even add in fun mix-ins. Personally, I sometimes sprinkle in a handful of mini candy pumpkins or switch out dark chocolate for milk chocolate eyes when I want it sweeter.

• Variation: Try adding a drop of orange food coloring to the white chocolate before dipping to give your ghosts a fun twist that’s perfect for Halloween parties.
• Dietary Modification: Using vegan marshmallows like Dandies keeps this treat dairy-free-friendly if you swap out the butter for a plant-based option.
• Seasonal Change: For Christmas, you can switch the ghost eyes to red and green colored sprinkles instead of chocolate chips for a festive look.

Step-by-Step: How I Make Rice Crispy Ghost Bars Recipe

Step 1: Melt Butter and Marshmallows to Perfection

Start by microwaving your melted butter with the marshmallows in a large bowl for about 1 minute and 30 seconds. I like to stop halfway and give it a good stir to make sure everything melts smoothly without burning. It should be glossy and lump-free—this ensures easy mixing in the cereal.

Step 2: Mix in Rice Crisp Cereal

Next, add the crispy rice cereal into the marshmallow mixture. Stir it gently but thoroughly until every bit of cereal is coated. The texture here is key—you want all cereal lightly covered so the bars hold together but still stay crisp.

Step 3: Press Into Pan and Chill

Line a 9×13-inch pan with parchment paper, then press the mixture evenly into it. Don’t forget to pack it down firmly—it helps create those sturdy bars that slice nicely. Pop it in the fridge for at least 30 minutes so the bars can fully set and become easy to cut.

Step 4: Melt White Chocolate for Dipping

While your bars chill, melt the white chocolate chips in a microwave-safe bowl, heating for 1 minute and stirring at the 30-second mark. I like to keep a close eye here—overheating white chocolate can make it grainy, so stirring midway keeps the melt silky smooth.

Step 5: Cut Bars and Dip Them in Chocolate

Once chilled, cut the rectangle slab into 12 bars. Place a parchment-lined sheet pan next to your chocolate bowl. Dip each bar halfway into the white chocolate, letting the excess drip off before placing it down. This partial dip leaves the bottom crisp and lets the chocolate coat show off the ghost shape beautifully.

Step 6: Add Dark Chocolate “Eyes” and Let Set

While the chocolate is still soft, press two dark chocolate chips onto each bar for eyes. This little detail brings the ghost to life! Then, let the bars set for at least 10 minutes—if you’re impatient like me, a quick chill in the fridge speeds up this process.

How to Serve Rice Crispy Ghost Bars Recipe

Garnishes

I keep it simple by adding dark chocolate chip eyes to create the ghostly face. If you want to jazz it up, sprinkle a tiny pinch of edible glitter or a few mini black sprinkles for a spooky sparkle—my niece loves that extra bit of magic!

Side Dishes

Pair these sweet ghost bars with a cold glass of milk or your favorite pumpkin spice latte. They also work great alongside a savory snack board with cheese, crackers, and some fresh fruit to balance the sweetness.

Creative Ways to Present

For Halloween parties, I like to serve these bars standing upright on a platter, nestled in a bed of shredded coconut “spider webs.” You can also wrap them in clear cellophane tied with fun themed ribbon for gifting—or even place them on sticks like cake pops for an easy party treat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bars in an airtight container at room temperature for up to 3 days. This keeps the cereal crisp and the chocolate coating firm without getting sticky. Just make sure they’re in a cool spot away from direct sunlight!

Freezing

Freezing works surprisingly well! I wrap each bar individually in plastic wrap then pop them into a freezer bag. When I’m ready to enjoy, I thaw them at room temperature for about 30 minutes—chocolate stays smooth and the bars stay chewy-crisp once thawed.

Reheating

Since these bars don’t really require reheating, I recommend enjoying them chilled or at room temp. If the chocolate feels too firm from the fridge, just let them sit out for 5-10 minutes to soften slightly before serving.

FAQs

Final Thoughts

This Rice Crispy Ghost Bars Recipe is one of those simple, joyful desserts that brings back memories of childhood treats but with a fun, festive twist. I love how it’s quick to make yet feels special—perfect for sharing with friends or bringing a little spooky cheer to your kitchen. Give it a try—you’ll be surprised how quickly these disappear (not to mention the smiles they bring!).

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