No-bake Halloween Treats
Looking for quick, easy and delicious no-bake Halloween treats? You're in the right place! From Rice Krispie monsters to marshmallows ghosts, these spooky sweets take no time to make and you'll have lots of fun in the process.
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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.