Halloween Krispie Treats

Directions

1. Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
2. In a large saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir constantly until fully melted. Remove the pan from the heat immediately.
3. Pour the crispy rice cereal into the pot and stir until the cereal is evenly coated with the marshmallow mixture.
4. Transfer the mixture to the prepared pan and press it into an even layer. Let it cool completely, at least 30 minutes.
5. Use a ghost-shaped cookie cutter to cut out shapes from the cooled treats, cutting as close together as possible to minimize waste. You should get about 10 ghosts if using a large cutter.
6. Place the cut-out ghosts on a baking sheet lined with parchment paper.
7. In a medium microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until smooth.
8. Dip one side of each ghost into the melted white chocolate. If dipping is tricky, you can spread the chocolate on top with an offset spatula.
9. Immediately press three mini chocolate chips onto each ghost to form eyes and a mouth. Return the treats to the lined baking sheet to let the chocolate set.
10. Serve right away or store in an airtight container for up to 3 days.