Looking for quick, easy to make and delicious no-bake Halloween treats? You’re in the right place! From Rice Krispie monsters to marshmallows ghosts, these spooky treats take no time to make and you’ll have lots of fun in the process.
3 Halloween treats to choose from
This blog post will show you how to make three different Halloween treats. Choose one from the list below or make them all! Each recipe is quick, easy and no-bake – meaning you can keep the oven off. The treats are delicious on their own or you could use them to decorate and spookify your bakes.
- Rice Krispie monsters – use to decorate cupcakes or as a hot chocolate topping like in the picture below.
- Marshmallow ghosts – perfect for adding on top of cakes, cupcakes or brownies.
- White chocolate brushstroke ghosts – stick these into cupcakes and muffins, or lay them on top of a cheesecake.
How to make Rice Krispie monsters
If you’ve had Rice Krispie treats before then you will know how delicious they are. Melted marshmallows, butter and Rice Krispies are mixed together and pressed into a baking tin. I also like to add a pinch of salt to the mixture to balance the sweetness. Here’s a quick overview of how to make them:
- Mix melted butter, melted mini marshmallows, Rice Krispies and salt together.
- Press into a baking tin and leave to set for 1 hour. Then slice into small rectangles.
- Using icing sugar, food colouring and water, make up three bowls of different coloured icing.
- Coat the Rice Krispie treats with icing and decorate with edible eyes.
How to make marshmallow ghosts
These spooky cute marshmallow ghosts are the easiest Halloween treat ever. You only need 3 ingredients to make them: white marshmallows (either normal-size or you could use giant ones), white chocolate and a chocolate icing pen/tube (I’d highly recommend Cake Decor’s Choco Writer). Here’s a quick overview of how to make them:
- Melt white chocolate and use a spoon to pour over a white marshmallow.
- Leave the chocolate to set for 20 minutes or so.
- Use a chocolate icing pen to draw on two dots for the eyes and an oval for the mouth.
How to make white chocolate brushstroke ghosts
How fa-boo-lous are these white chocolate ghosts? They’re also frightfully easy to make. Melted white chocolate is smeared down to create a ghost-like shape and the cocktail sticks are added so you can stick the ghosts into your bakes. Here’s a quick overview of how to make them:
- Melt white chocolate and drop small spoonfuls onto a lined baking tray.
- Use a pastry brush or the back of a spoon to brush the chocolate down.
- Place the cocktail sticks in the bottom half of the chocolate ghosts.
- Leave to set for 20 minutes, then draw on the ghost eyes and mouth.
- Pop in the fridge to harden for 20 minutes. Then carefully peel off the ghosts.
Equipment used to make no-bake halloween treats
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No-bake Halloween Treats
Ingredients
For the Rice Krispie monsters
- 100 g Unsalted butter
- 250 g Mini marshmallows
- 150 g Rice Krispies
- ¼ tsp Salt
- 100 g Icing sugar
- Blue, green and pink food colouring
- Edible eyes
For the marshmallow ghosts
- 10 White marshmallows
- 50 g White chocolate
- Chocolate writing pen
For the white chocolate ghosts
- 100 g White chocolate
- Chocolate writing pen
- Cocktail sticks
Instructions
How to make the Rice Krispie monsters
- Line a large rectangular baking tin with greaseproof paper.
- Melt the butter and mini marshmallows together in a large bowl set over a pan of simmering water.
- Remove from the heat, then stir in the Rice Krispies and salt, coating them in the mixture.
- Spoon into the baking tin and firmly press out into an even layer.
- Set aside and leave to set for 1 hour, then lift out of the baking tin and slice into small rectangles.
- Divide the icing sugar between three small bowls. Add a few drops of water to each bowl and stir together to make a thick icing.
- Add a drop of food colouring to dye each bowl of icing a different colour.
- Spoon the icing over the top of each Rice Krispie rectangle and decorate with edible eyes. Leave to set.
How to make the marshmallow ghosts
- Line a baking tray with greaseproof paper and place the marshmallows on top.
- Chop up the white chocolate into small chunks and place in a microwave-safe bowl. Microwave in 20-second blasts (stirring after each) until melted and smooth.
- Use a teaspoon to pour the melted white chocolate over the marshmallows, letting it drip down the sides. Leave to set for 20 minutes.
- Using a chocolate writing pen, draw two dots for the eyes and an oval for the mouth.
How to make the white chocolate brushstroke ghosts
- Chop up the white chocolate into small chunks and place in a microwave-safe bowl. Microwave in 20-second blasts (stirring after each) until melted and smooth.
- Drop teaspoons of melted white chocolate onto the baking tray, and use a pastry brush or the back of a spoon to smear the white chocolate downwards. This will create a ghost shape.
- Place a cocktail stick into the bottom half of each ghost, and roll it in the white chocolate to conceal the stick.
- Leave to dry for 20 minutes, then draw on two dots for the eyes and an oval for the ghost mouth using the chocolate writing icing.
- Place in the fridge for 20-30 minutes until the chocolate is hard and set.
- Carefully peel the ghosts of the baking paper and use them to decorate your spooky bakes.
More halloween recipes to try
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