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Home » Recipes » Recipes

Graveyard Dessert

Published: Oct 31, 2020 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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The Ghosts in the Graveyard Dessert is made with fudge brownies, eggs, rice krispies, marshmallows, and butter. 

The Ghosts in the Graveyard Dessert is made with fudge brownies, eggs, rice krispies, marshmallows, and butter.

This is the first time I am not dressing up for Halloween or going to a Halloween party. Quarantine life has been so different and has changed the life of many people. Doesn’t mean I can’t be festive?

I call this the Ghosts in the Graveyard dessert. You can get as creative as you want with this! You can just make Rice Krispies and/or brownies. As long as you make ghosts out of the marshmallows.

This is kid friendly, but let's be honest, adult friendly too!

What you will need

Box of fudge brownies: I used Betty Crocker since its usually so easy to make. You make the brownies according to package instructions.

Eggs: I used organic, cage free eggs for best quality.

Rice Krispies: These are essential for the Rice Krispie treats, although you can buy the Rice Krispie treats already made. Skip the marshmallows if you choose this option.

Marshmallows: You will need the big puffy marshmallows for the ghosts. For the Rice Krispie treats, you can use any size since you will be melting them.

How to make this Halloween Graveyard Dessert

Bake the brownies according to package instructions.

Make Rice Krispies according the instructions on the cereal box. This is what I did: In a large saucepan, I melted the butter and marshmallows on low heat. Mix in a bowl with the Rice Krispies and let them cool in a large baking pan. Use parchment paper to press the Rice Krispies down on the pan.

Cut the brownies and the Rice Krispies into equal squares. Place a jumbo marshmallow on each square. The chocolate chips will be the eyes and the mouth of the marshmallow ghost. Use icing to get them to stick on the marshmallow.

Decorate the brownies with the white icing. Melt chocolate chips to decorate the rice krispies as well.

Other dishes to make

  • APPLE COBBLER CRISP
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Graveyard Dessert


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  • Author: Maxine Dubois
  • Total Time: 1 hour
  • Yield: 4 servings 1x
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Description

The Graveyard Dessert is made with fudge brownies, eggs, rice krispies, marshmallows, and butter. 


Ingredients

Scale

Brownies

  • 1 box of fudge brownies
  • 2 eggs
  • Vegetable oil

Rice Krispies

  • 1 (12 oz) bag marshmallows
  • 6 cups of Rice Krispies
  • Half stick of butter

 

  • 10-15 jumbo marshmallows
  • 1 bag chocolate chips
  • 1 tube white decorative icing
  • Bag of candy corn

Instructions

  1. Bake the brownies according to package instructions.
  2. Make Rice Krispies according the instructions on the cereal box. This is what I did: In a large saucepan, I melted the butter and marshmallows on low heat. Mix in a bowl with the Rice Krispies and let them cool in a large baking pan. Use parchment paper to press the Rice Krispies down on the pan.
  3. Cut the brownies and the Rice Krispies into equal squares. Place a jumbo marshmallow on each square. The chocolate chips will be the eyes and the mouth of the marshmallow ghost. Use icing to get them to stick on the marshmallow.
  4. Decorate the brownies with the white icing. Melt chocolate chips to decorate the rice krispies as well.

Notes

  • If the icing is too thick, mix with half and half or milk to create a melting look. 
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Square
  • Calories: 211.8
  • Sodium: 82.3 mg
  • Fat: 7.0 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 12.0 g
  • Fiber: 0.0 g
  • Protein: 1.5 g
  • Cholesterol: 17.5 mg

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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