Happy Halloween everyone! I’ve got a delicious, easy, no bake treat for you today. These ghosteroos are a delicious scotcheroo made with rice krispies, chocolate, butterscotch and peanut butter, but top them with little ghosts! So adorable and simple!
Scotcheroos are one of my favourite treats and one I first discovered while going to school in the States. They’re so moorish with all the peanut butter and butterscotch deliciousness but also an easy no bake treat! They only require six ingredients, plus an additional two ingredients to create the little ghosts.
This year, these fun little ghosteroos really came in handy as our oven is broken and these little guys luckily don’t need an oven at all!
I’ve been making my scotcheroos for about 10 years but the last couple of years, I decided to put ghosts or monsters on top for a Halloween night treat. We always go to the grandparents house for Halloween and then head out with cousins for trick or treating. These ghosteroos are the perfect treat to bring as the adults all get to enjoy them rather than steal the kids candy and the kids love them as well, especially the fun little ghosts on top!
If you’d like a different Halloween treat, try my mummy brownies. Also very simple to decorate and you can you use homemade or box mix brownies!
Ghosteroos or Monsteroos?
When decorating these, you can create any shape you like. I like to create ghosts or monsters. Both require the same steps and ingredients but when making ghosts you’ll give them a little tail. If you want to make monsters, use the toothpick to create like arms and create different shaped heads. You can also do one-eyed, two-eyed or three-eyed monsters!
Truthfully, the monsters I made last year by accident when trying to give my ghosts arms. They straight up looked like monsters so I went with it and absolutely loved them!
Servings
I made these with 15 servings, but they are quite big servings this way. You can try making more ghosts that are smaller but it will be a bit tricky if you don’t want the ghosts to run into each other. You could also just pipe them the same way I did and cut through the ghosts. Or, just do the ghosts in random spots and then you can cut it more like a bark, at angles, to get more servings but still have a ghost on each piece.
Chill Time & Storage
Getting the chocolate to fully set on top can take a couple of hours so I usually pop these in the fridge for 30 minutes to speed up the process. Once you’ve cut them, store them in an airtight container at room temperature.
Can You Make Gluten Free Ghosteroos?
Yes! Just ensure the rice krispies are gluten free as well as the candy eyes! If you can’t find gluten free candy eyes, just use some of the chocolate butterscotch mixture to pipe eyes!
Baking Tips
- Make sure you gently press down when putting the rice krispie mixture into your pan. The harder you press down, the tougher they’ll become.
- The easiest way to pipe the ghosts or monsters is by putting the melted white chocolate in a little piping bag or resealable bag. Cut the end off and pipe!
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Today’s song is one of the most classic Halloween songs that I listen to all year but especially love during this time. Here’s Thriller by Michael Jackson. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Ghosteroos
Ingredients
- 6 cups (205g) Rice Krispies (or any puffed rice cereal)
- 3/4 cup (150g) granulated sugar
- 1 cup (340g) corn syrup
- 1 1/3 cup (300g) peanut butter
- 1 1/4 cup (200g) semi sweet chocolate chips
- 1 1/4 cup (200g) butterscotch chips
Decoration
- 1/2 cup (80g) white chocolate chips
- 30 candy eyes
Instructions
- Line or spray a 9×13 baking pan. Set aside. Pour the rice krispies into a large heat proof bowl, set aside.
- In a large pot, add the sugar, corn syrup and peanut butter. Heat over a medium low heat while stirring every 30 seconds or so. Heat until the mixture comes to a gentle boil. Remove from heat and pour over rice krispies.
- Using a spatula or wooden spoon, stir the peanut butter mixture gently into the rice krispies until combined. Then pour the rice krispies into the 9×13 pan.
- Press the mixture down gently so it's flat and even in the pan. DON'T press down too hard or you'll make the ghosteroos tough and hard to bite.
- In a heatproof bowl, add the chocolate chips and butterscotch chips. Heat in the microwave in 30 second increments, stirring in between, until melted. Pour over the rice krispies and use a spoon or spatula to spread evenly around.
- In a different small heatproof bowl, melt your white chocolate chips in the microwave in 20 second increments, stirring in between. Add them to a piping bag or disposable bag and pipe little blobs on top of the chocolate before it sets.
- Take a toothpick and pull gently down on the bottom of each blob to make a little tail. (*See notes for monsters) Then add 2 eyes to each ghost and allow everything to fully cool for a few hours or pop them in the fridge for 30 minutes. Cut into squares and enjoy!
