Spooky No-Bake Chocolate Peanut Butter Ghost Bars

These no-bake Halloween bars are the perfect spooky-sweet treat to whip up in a flash. With layers of crunchy cereal, gooey peanut butter, rich chocolate, and eerie white chocolate ghosts, they’re just the right mix of fun and delicious. And the best part? No oven required.

Why I Love This Recipe

I love how simple this recipe is — it takes minimal effort, uses pantry staples, and delivers maximum impact, especially for Halloween parties or trick-or-treat gatherings. The combination of peanut butter and chocolate is always a hit, and the ghost decorations add a playful twist. I also like how kid-friendly it is, both to make and eat. Whether I’m hosting or bringing a dessert to share, these bars are a crowd-pleaser every time.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup honey

• ¼ cup maple syrup

• 1¼ cups creamy peanut butter

• 3 cups corn flakes cereal

• 2 cups brown rice krispies

• 8–12 ounces semi-sweet or dark chocolate, melted

• 6 ounces white chocolate, melted

• candy eyes and black sprinkles, for decorating

Directions

1. I start by lining a 9×13 inch baking dish with parchment paper.

2. In a large bowl, I mix the corn flakes, brown rice krispies, and 1 cup of the peanut butter.

3. Then, I combine the honey and maple syrup in a pot, bringing it to a boil over medium heat. I let it cook for 2 minutes before pouring it into the cereal mixture and stirring well. I spread this into the prepared pan, pressing it in tightly, and pop it into the fridge for 15 minutes.

4. While that chills, I melt together the chocolate with the remaining ¼ cup peanut butter and spread the mixture over the cereal base.

5. Next, I melt the white chocolate and drop spoonfuls onto the chocolate layer — about 1 teaspoon for small ghosts or 1 tablespoon for larger ones. I use a skewer or the end of a spoon to drag the white chocolate into spooky ghost shapes.

6. I finish by adding candy eyes and black sprinkles for extra character. After returning it to the fridge to set for about 15 minutes, I cut the bars into fun, irregular ghost shapes. I keep them chilled until serving.

Servings and timing

• Servings: 24 bars

• Prep time: 20 minutes

• Cook time: 5 minutes

• Total time: 55 minutes (including chilling)

Variations

• I sometimes swap the peanut butter for almond or sunflower seed butter to accommodate allergies.

• For an extra crunch, I toss in some chopped roasted peanuts or pretzels.

• I’ve also added a few drops of natural food coloring to the white chocolate to make colorful “monster” versions.

• For a darker, richer taste, I like using dark chocolate instead of semi-sweet.

Storage/Reheating

I keep these bars stored in the fridge, where they stay fresh for 3–4 days. If I’m making them ahead, I freeze them in an airtight container. When ready to serve, I just let them thaw in the fridge for about an hour — no reheating necessary.

FAQs

How do I keep the bars from falling apart?

I make sure to press the mixture firmly into the pan and chill it thoroughly before cutting. This helps everything hold together nicely.

Can I make this nut-free?

Yes, I’ve made it with sunflower seed butter and it works well as a nut-free option. Just be sure to check your chocolate and candy decorations for allergens.

Can I use a different cereal?

Definitely. I’ve used crushed Cheerios or puffed rice as alternatives, though the texture may vary slightly. Corn flakes give a nice crunch.

How far in advance can I make these?

I usually make them 1–2 days ahead if I’m planning for a party. They keep well in the fridge and taste just as great the next day.

Do I have to use candy eyes?

Nope! If I don’t have them on hand, I use mini chocolate chips or even small dots of dark chocolate piped onto the ghosts.

Conclusion

These spooky no-bake chocolate peanut butter ghost bars have become one of my go-to Halloween treats. They’re easy, festive, and full of irresistible flavor and crunch. I love that they don’t require baking, which makes them perfect for busy fall days. Whether I’m sharing them with friends or serving them at a Halloween party, they always disappear fast — ghosts and all.