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Coconut Ghosts

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Method

  1.  First melt the butter in a large saucepan over a low heat, and add the marshmallows. Stir until the mixture's completely melted and remove from the heat.
  2.  Add the Rice Krispies and stir until well coated.
  3.  Using a large buttered spoon, divide the mixture into portions while it's still warm and mould each portion into a ghost shape. Allow to cool.
  4.  Finally the best bit – decorate with coconut, icing and whatever you fancy – sweets, fruit or nuts.

Icing directions

To make the icing: Beat the butter in a large bowl until it's soft. Then add half the icing sugar and continue beating until smooth. At that point, add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Don't forget, you can add extra icing sugar to thicken the mixture, or make it less stiff with a little extra milk if necessary.

Microwave directions

Heat the butter in a microwave-safe bowl on MEDIUM for 2 minutes. Then simply follow steps 2-4 above. Microwave cooking times may vary.

What you need...

  • 45g butter or margarine
  • 300g (about 40) regular marshmallows
  • 180g Kellogg's Rice Krispies
  • Desiccated coconut
  • Assorted sweets/raisins/nuts
  • Icing:
  • 140g butter, softened
  • 280g icing sugar
  • 1-2 tbsp milk
  • A few drops of food colouring

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