Malloween ghosts

Malloween ghosts

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(3 ratings)

Prep: 40 mins Cook: 10 mins Plus cooling

More effort

Makes 18
Made with melted marshmallows, these spooky little Halloween cakes are both chewy and crisp

Nutrition and extra info

Nutrition: per serving

  • kcal233
  • fat10g
  • saturates6g
  • carbs35g
  • sugars22g
  • fibre0g
  • protein3g
  • salt0.24g
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  • 100g unsalted butter, plus a little extra for the tin
  • 300g pink and white marshmallows
  • 200g rice cereal (try Rice Krispies)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 300g white chocolate, melted, for coating
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • a little melted plain chocolate or black writing icing, to decorate
  • wooden lolly sticks or coffee stirrers (stirrers are a little more bendy)


  1. Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don’t stick.

  2. Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.

  3. Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.

  4. Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you’ve made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.

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Comments, questions and tips

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21st Mar, 2013
Made these at halloween and they tasted great and the kids loved them. I didn't find them hard to make but I agree that they were very sticky!
31st Oct, 2012
Tasted lovely but what a sticky fiddly waste of time! Our trick or treaters humoured me but I would say more car crash than ghost! Advice: Try something else!
1st Nov, 2010
I used 2/3 of the recipe which filled my slice pan nicely. It made 8 large ghosts but there were quite a lot of small off cuts from cutting out the design. I dipped my wooden spoon in hot water to help smooth of the crispy mixture when filling the tin and stop it from sticking. Not too bad to make but very sickly! If I make again I would cut them smaller into squares then triangles and call them witches hats and just ice a few stars etc on them. Would mean no lolly sticks are necessary and not so much waste! Might also be less rich with milk or plain chocolate mixture.
30th Oct, 2010
I found freezing them helped to keep them together when I was preparing the chocolate, and dipping them in on the bumpy side and brushing it on on the smooth side. [IMG][/IMG]
28th Oct, 2010
one word ...... DISASTER!
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