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Ghost Crisped Rice Treats Recipe

Author Jenn Quillen


  • 2 12 oz packages of large or mini marshmallows
  • 1/2 C. butter 1 stick
  • 8 C. crisped rice cereal
  • Wilton Ghost cookie cutter
  • 3 tubes if Wilton sparkly white gel icing
  • 1 tube Wilton black sparkly gel icing
  • Toothpicks


  1. Spray a 9x13 baking with non-stick cooking spray.
  2. Cut the stick of butter into equal parts and place in a large saucepan allowing it to melt about 3/4 of the way on low heat.
  3. Add in the 2 packages of marshmallows and turn the heat up to medium.
  4. Stirring occasionally, allow the marshamallows to melt about 3/4 of the way - you don't want them to over cook.
  5. Once the marshmallows melt about 3/4 of the way, add in the rice cereal 2-3 cups at a time, mixing into the marshmallow mixture.
  6. #our the treats into a 9x13 baking dish and gently press down.
  7. Allow to cool a few hours prior to decorating.
  8. Cut the treats into ghost shapes using your ghost cookie cutter
  9. Use the Wilton white gel icing, outline your ghost (see photo) and then fill in with white icing - use a toothpick to fill in the gaps.
  10. Give the ghost 2 eyes.
  11. Repeat with all your ghosts.