If you’re on the lookout for a fun, spooky treat that’s both easy to make and absolutely delicious, I’ve got just the thing for you. My Rice Crispy Ghost Bars Recipe is perfect for Halloween parties, kid-friendly get-togethers, or just because you want something sweet and whimsical. These ghostly bars take the classic crispy rice treat up a notch with a white chocolate coating and cute little dark chocolate chip eyes – trust me, they’re as fun to make as they are to eat!

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Why This Recipe Works

Simple Ingredients: You only need a few pantry staples like marshmallows, butter, and cereal to whip these up – no complicated shopping required.
Perfect Texture: The combination of gooey marshmallow and crunchy rice cereal offers that classic crispy rice bar crunch we all love.
Adorable Presentation: The white chocolate dip and little dark chocolate ‘eyes’ give these bars a cute ghostly look that’s sure to delight kids and adults alike.
Quick & Fun to Make: Whether you’re baking solo or with kids, this recipe is straightforward, no-bake, and perfect for creating memories.

Nine rectangular rice crispy treats are arranged in three rows on a white marbled surface. Each treat has two layers: the bottom layer is made of crisped rice cereal in a light tan color with a rough texture, and the top layer is coated with smooth white chocolate that partially covers the cereal, creating an uneven line where the two layers meet. On the white chocolate section of each treat, there are two dark chocolate chips placed to resemble eyes, giving the treats a cute ghost-like appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic behind this Rice Crispy Ghost Bars Recipe lies in the balance of gooey marshmallow, crispy cereal, and smooth white chocolate. Each ingredient plays a key role in achieving the right texture and flavor, and I always suggest buying gluten-free rice crispy cereal if you want it to be allergy-friendly. Let’s dive into why each ingredient matters!

Butter: Melted butter helps bind the marshmallows and adds a rich flavor that prevents the bars from sticking too much.
Dandies Marshmallows: These vegan marshmallows melt smoothly and offer that classic sticky sweetness perfect for crispy treats.
Gluten-Free Rice Crisp Cereal: Provides that crunch and classic crispy rice texture, plus gluten-free keeps it inclusive for guests with sensitivities.
White Chocolate Chips: Melts into a smooth coating that’s mild and creamy, giving the ghosts their signature ghostly white look.
Dark Chocolate Chips: I use these as the ghost’s eyes—they provide a fun little contrast and a hint of richer chocolate flavor to balance the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how easy it is to put a personal spin on this Rice Crispy Ghost Bars Recipe. Whether you want to make it a little healthier, add some fun flavors, or even change up the look, there’s plenty of room for customization.

Use Peanut Butter: Swirl in a couple of tablespoons of peanut butter with the marshmallows for a nutty twist – I tried this once for a kids’ party and it was a huge hit.
Colorful Eyes: Instead of dark chocolate chips, try mini candy eyes or use edible markers for a more playful ghost expression.
Seasonal Flavors: Add a teaspoon of pumpkin pie spice or cinnamon to the marshmallow mix for a fun fall flavor.
Diet-Friendly Options: Swap white chocolate chips for dairy-free alternatives, and you’ve got a vegan-friendly ghostly treat.

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

Step 1: Melt Butter and Marshmallows

Start by microwaving the butter and marshmallows together in a large bowl for about one minute and thirty seconds. I usually stop at the 30-second mark to give it a quick stir — this helps the marshmallows melt evenly and prevents burning. Look for a smooth, sticky mixture that’s perfect for holding the cereal together.

Step 2: Mix in the Rice Cereal

Once your marshmallow mixture is silky smooth, add in the rice crisp cereal and fold gently but thoroughly until every bit is coated. If you don’t mix well, you might end up with dry patches, which nobody wants!

Step 3: Press into Pan and Chill

I line a 9×13 inch pan with parchment paper for easy removal, then press the sticky mixture firmly and evenly into the pan. Don’t skimp on pressing—it really helps the bars hold their shape. Pop it in the fridge for at least 30 minutes to set properly while you prep your white chocolate coating.

Step 4: Melt the White Chocolate

Put the white chocolate chips in a medium bowl and microwave for about one minute, stirring halfway through. Using a gentle heat prevents the white chocolate from seizing up—if you see it getting clumpy, just keep stirring and add a tiny splash of vegetable oil if needed.

Step 5: Cut Bars and Dip Into White Chocolate

Once your crispy rice bars have chilled, cut them into 12 equal rectangles. Set up a parchment-lined sheet pan nearby. Then, dip each bar halfway into the melted white chocolate, letting the excess drip off before placing them on your parchment. This coating is what gives the bars their ghostly look!

Step 6: Add the Eyes and Let Set

As soon as each bar is dipped, press two dark chocolate chips onto the white chocolate half to create adorable ghost eyes. Then let the bars set at room temperature or in the fridge for about 10 minutes until the chocolate hardens. And voilà – your Rice Crispy Ghost Bars are ready to haunt your taste buds!

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Pro Tips for Making Rice Crispy Ghost Bars Recipe

Don’t Overheat Marshmallows: Overheating can scorch the marshmallows and ruin the texture; stir halfway through heating for even melting.
Press Bars Firmly: Using a spatula or wax paper to press down helps the bars hold their shape and makes cutting easier.
Work Quickly When Dipping: White chocolate sets fast; have your bars and parchment ready to avoid melted chocolate drips.
Keep Chocolate Chips Close: Adding eyes immediately after dipping prevents the chips from sliding off as the chocolate sets.

How to Serve Rice Crispy Ghost Bars Recipe

The image shows five rice cereal treats standing upright in a white bowl lined with black cloth. Each treat has two layers: the bottom layer is a light beige, crispy puffed rice texture. The top layer is coated with smooth white chocolate, with two round, dark chocolate pieces placed like eyes near the top center, giving the treats a ghost-like face. The edges of the white chocolate layer have slight drips over the rice layer, adding texture. The bowl sits on a white marbled surface with a soft, blurred dark blue background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with these bars—just the dark chocolate “eyes” for that cute ghost effect. Sometimes, I dust a little powdered sugar or add orange sprinkles around the edges for a Halloween party vibe. If you’re serving them for kids, colorful candy eyes can really up the fun factor.

Side Dishes

These bars pair wonderfully with a cold glass of milk or hot chocolate for dipping. At parties, I’ve served them alongside pumpkin-shaped sugar cookies and mini caramel apples for a totally festive spread that’s always a crowd-pleaser.

Creative Ways to Present

For a Halloween bash, I like lining these ghost bars up on a black or orange platter with edible spider web candy around the edges. Another time, I wrapped each bar individually in clear cellophane tied with a fun Halloween ribbon—perfect party favors! You could also try skewering them with a stick for ghostly “pops.”

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container at room temperature for up to three days. Keeping them out of direct sunlight ensures the white chocolate doesn’t get oily or stick together. If your kitchen is warm, pop them in the fridge instead.

Freezing

I’ve frozen these bars a couple of times—and they freeze beautifully! Wrap each bar individually in plastic wrap, then store in a freezer-safe container or bag for up to one month. Thaw at room temperature before serving so the white chocolate doesn’t crack.

Reheating

Since these are no-bake treats, reheating isn’t necessary. If you want to refresh the texture after freezing, just let them sit at room temp for 30 minutes. Avoid microwaving—it can melt the white chocolate and change the texture.

FAQs

Can I use regular marshmallows in the Rice Crispy Ghost Bars Recipe?

Absolutely! While I prefer Dandies for their vegan, allergy-friendly qualities, regular marshmallows work just fine too. Just be sure to melt them carefully to avoid scorching and the bars will turn out just as delicious.
What’s the best way to prevent the white chocolate from seizing?

White chocolate is very sensitive to heat and moisture, so microwave in short bursts and stir often. If it starts to look grainy, adding a little vegetable oil or shortening can help smooth it out. Avoid using water or steam near the chocolate.
Can I make these gluten-free?

Definitely! Using gluten-free rice crisp cereal makes the entire recipe safe for gluten-free diets. Just double check all labels, especially the chocolate chips and marshmallows, to ensure they’re free from gluten-containing ingredients.
How long do Rice Crispy Ghost Bars last?

Stored properly in an airtight container at room temperature, they typically last about 3 days. Beyond that, they might start losing crispness or the white chocolate coating could dull.

Final Thoughts

This Rice Crispy Ghost Bars Recipe holds a special place in my heart because it combines childhood nostalgia with festive fun. Every time I make it, whether with my kids or for friends, it sparks joy and a little bit of kitchen magic. I hope you enjoy making and sharing these ghostly delights as much as I do—happy haunting in the kitchen!

Rice Crispy Ghost Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Author: Julia
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Delight in these spooky and delicious Rice Crispy Ghost Bars, perfect for Halloween or any fun occasion. Made with gluten-free rice crisp cereal and vegan marshmallows, these bars are coated with creamy white chocolate and decorated with dark chocolate eyes to resemble adorable ghosts.

Ingredients

Rice Crispy Bars

3 tablespoons butter melted
10 ounces Dandies marshmallows
6 cups gluten-free rice crisp cereal

White Chocolate Coating

12 ounces white chocolate chips
24 dark chocolate chips (about 1/4 cup)

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Instructions

Melt Butter and Marshmallows: Microwave the butter and marshmallows in a large bowl for one minute and 30 seconds, stirring until fully melted and smooth.
Combine with Cereal: Add the gluten-free rice crisp cereal to the melted mixture and stir until the cereal is completely coated and combined.
Press and Chill: Press the mixture evenly into a parchment paper-lined 9×13 inch pan. Refrigerate for at least 30 minutes to allow the bars to fully set.
Melt White Chocolate: In a medium-sized bowl, melt the white chocolate chips in the microwave for one minute, stirring at the 30-second mark until smooth.
Cut Bars: Remove the set rice crispy mixture from the fridge and cut into 12 rectangles.
Dip Bars: Dip each bar halfway into the melted white chocolate, allowing excess chocolate to drip off. Place the dipped bars on a parchment-lined sheet pan.
Add Eyes: Quickly press two dark chocolate chips onto each bar to create ghost eyes while the chocolate is still wet.
Set and Serve: Let the chocolate coating set for at least 10 minutes at room temperature or in the refrigerator before serving.

Notes

Use gluten-free rice crisp cereal to keep the recipe gluten-free.
Dandies marshmallows are vegan, making the bars suitable for vegan diets.
Ensure white chocolate is melted gently to avoid burning—stir frequently.
Press bars firmly into the pan to ensure they hold their shape well after cutting.
For easier handling, chill bars before dipping in chocolate.
Store leftover bars in an airtight container at room temperature or in the fridge.