Ghost Rice Krispie Pops Kids Will Actually Eat

If you’re hunting for a Halloween treat that’s cute-not-creepy and guaranteed to disappear from the dessert table, Ghost Rice Krispie Pops are the winner. These no-bake, kid-approved pops turn classic Rice Krispie treats into little white-chocolate ghosts on sticks easy to hold, fun to decorate, and impossible to resist. The best part? You can make them in under an hour with pantry staples (and yes, we’ll share allergy-friendly swaps, too).

At a Glance

• Servings: 16 pops
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Chill/Set Time: 20 minutes
• Total Time: 55 minutes
• Difficulty: Easy
• Estimated Cost: $10–$12 (varies by candy melt brand and decorations)

Ingredients of Ghost Rice Krispie Pops

For the Rice Krispie Treat Base

• 4 Tbsp (56 g) unsalted butter (see dairy-free swap)
• 10 oz (283 g) mini marshmallows, fresh and soft (see gelatin-free/halal/kosher swap)
• 1 tsp pure vanilla extract (optional but tasty)
• 1/4 tsp fine sea salt
• 6 cups (about 160 g) crisp rice cereal

For Assembling & Decorating

• 12 oz (340 g) white candy melts or white chocolate wafers (see dairy-free swap)
• 1–2 tsp (5–10 ml) neutral oil or refined coconut oil (only if needed to thin coating)
• 32 candy eyeballs (2 per ghost) or mini chocolate chips as a backup
• Black decorating gel or a little melted dark chocolate for mouths (about 1–2 Tbsp)
• 16 lollipop sticks or popsicle sticks
• Nonstick spray or a little extra butter for greasing hands/tools
• Parchment paper

Swaps & Notes

• Gelatin-free / Pork-free: Many conventional marshmallows contain pork gelatin. Choose halal, kosher, or vegan marshmallows (these set slightly softer, so chill formed pops an extra 10 minutes before dipping).
• Dairy-free: Use plant-based butter and dairy-free white baking chips (some “white” chips contain milk; check labels). Thin the melted coating with a little coconut oil if needed.
• Gluten-free: Some crisp rice cereals contain barley malt. Choose a certified gluten-free crisp rice cereal.
• No candy eyes? Use mini chocolate chips (flat-side forward) or pipe eyes with melted dark chocolate.

Step-by-Step Instructions to prepare Ghost Rice Krispie Pops

• Prep the pan and tools. Line a 9×13-inch baking pan with parchment paper, leaving overhang for lifting. Lightly spray parchment and a rubber spatula with nonstick spray. Set a sheet of parchment on a baking sheet for decorated pops later.
• Melt the butter and marshmallows (stovetop method). In a large pot over low heat, melt the butter. Add mini marshmallows, stirring constantly until just melted and smooth. Remove from heat and stir in vanilla and salt.
  Microwave method: In a large microwave-safe bowl, microwave butter and marshmallows in 30-second bursts, stirring between each, until melted and smooth (about 1½–2 minutes total).

• Fold in the cereal. Add crisp rice cereal and gently fold until evenly coated. Don’t overmix (that crushes the cereal and makes dense treats).
• Press to an even slab. Transfer mixture to the lined pan. With lightly greased hands or a greased spatula, press into an even ¾–1-inch layer. Don’t pack too firmly light pressure keeps them soft and chewy.

• Cool just until shapeable. Let the slab cool 10–15 minutes at room temp warm but not hot is ideal for cutting/forming without crumbling.
• Cut or shape the ghosts. Lift the slab from the pan. Use a ghost-shaped cookie cutter, or cut rectangles and pinch the tops to create a head and wavy “sheet” bottom. You’re aiming for 16 ghosts. Grease your cutter lightly to prevent sticking.

• Insert sticks for pops. Gently insert a lollipop stick about 1½ inches into the base of each ghost. If the treat wants to crack, pinch the cereal around the stick to secure it.
• Chill to firm. Place the pops on a parchment-lined sheet and refrigerate for 10–15 minutes. This step helps them withstand dipping.
• Melt the white coating. In a microwave-safe bowl, melt white candy melts in 20–30 second bursts, stirring well between each. If too thick, stir in ½–1 tsp oil at a time until it flows like warm yogurt.

• Coat the ghosts. Holding a pop by the stick, dip or spoon coating over the ghost to cover. Let excess drip off; gently tap the stick against the bowl to smooth. Place on parchment.
• Add faces. Press two candy eyes onto each ghost while the coating is still tacky. Pipe a little “O” mouth with black gel or dot on melted dark chocolate. (For chocolate mouths, wait 3–5 minutes for the white coating to set slightly, so it doesn’t bleed.)
• Let set. Allow pops to set at room temp (about 15–20 minutes) or pop in the fridge for 5–10 minutes until the coating is firm to the touch.
• Clean edges & serve. If a few drips pooled at the base, trim with a paring knife. Arrange on a platter, stand them in a foam block, or wrap individually for party favors.

Pro Tips & Variations

• Soft & chewy every time: Melt marshmallows over low heat and avoid pressing the cereal too hard into the pan gentle pressure = tender bites.
• Fresh marshmallows matter: Stale marshmallows melt unevenly and make dense treats. If they’re stuck together or dry, skip them.
• Stick security trick: Dip the tip of each stick in a little melted white coating, then insert into the ghost before chilling. It “glues” the stick in place.
• No cutter? No problem: Cut ovals and pinch a little “head”; use a butter knife to create two or three wavy bottom ruffles for a ghostly silhouette.
• Flavor twist: Add ½–1 tsp pumpkin pie spice, or swap vanilla for almond extract (if nut-safe for your crowd).
• Decorate with flair: Dust with a pinch of edible glitter, add tiny star sprinkles, or give a few ghosts cute bow ties with orange jimmies.
• Micro-batch option: Halve the recipe and press into an 8×8-inch pan for 8 pops.
• Health-ish swap: Use brown rice crisp cereal and a touch of sea salt flakes on top for a sweet-salty vibe.

Serving Suggestions

• Party-perfect display: Stand pops upright in a foam block wrapped with black tissue paper, or fill a vase with dried beans and “plant” the pops.
• Favor-ready: Slip each ghost into a small treat bag, tie with orange or black ribbon, and add name tags for place settings.
• Snack board star: Pair with clementines (draw jack-o’-lantern faces on the peels), apple slices, and pretzel bats for a kid-friendly Halloween platter.
• Classroom safe: If bringing to school, skip nut extracts and double-check candy melt labels. Add an ingredient card for allergy transparency.

Storage & Reheating

• Room temperature: Store in an airtight container at cool room temp for 3–4 days. Keep layers separated with parchment to protect faces.
• Chilling: The fridge can firm them up too much; if your kitchen is warm, refrigerate briefly to set the coating, then return to room temp before serving.
• Freezing: Freeze undipped base ghosts (with or without sticks) for up to 6 weeks. Wrap individually, then place in a freezer bag. Thaw at room temp in their wrapping, then dip and decorate.
• Revive the chew: If a base ghost feels a bit firm before decorating, microwave it for 5–8 seconds (no stick), then insert stick and proceed.

Troubleshooting

• Treats are hard or dry: You likely heated marshmallows too hot or pressed the mixture too firmly. Next time, keep the heat low and use light pressure. For a quick fix, microwave a cut ghost for a few seconds to soften before dipping.
• Coating too thick: Stir in ½–1 tsp neutral oil until smooth and glossy. Avoid adding water it will seize the chocolate.
• Coating cracks or sweats: Rapid temperature changes cause issues. Let pops set at room temp when possible, and avoid moving from fridge to warm room repeatedly.
• Eyes sliding off: Add eyes when the coating is tacky, not fluid-hot. If they won’t stick, dab a dot of melted coating as “glue.”
• Sticks wobble: Insert sticks while the slab is still slightly warm, then chill 10–15 minutes to firm before dipping. The “dip-stick-in-chocolate-first” trick also helps.