Spray a 9 x 13 pan with nonstick cooking spray.

Melt butter on low heat in a large saucepan.

Add mini marshmallows and once marshmallows begin to soften and melt, add peanut butter and constantly stir the mixture so the peanut butter does not burn.

Once, mixture is combined and melted, turn off heat and remove pan from stove.

Add rice krispie cereal to sauce pan and stir until evenly coated with mixture. (Make sure not to add more rice krispie cereal than the recipe calls for or they won’t be soft and chewy)

Pour mixture into 9 x13 pan, and pat down mixture with parchment paper, pressing it on top of the mixture and patting down or spray your hand with some nonstick cooking spray and pat down the mixture until firmly compacted. Allow 30-45 minutes for treat

Using cookie ghost cutter, cut out the ghosts and set aside. (Or you can cut into squares and mold them into ghosts)

Place Ghirardelli Chocolate in microwave-safe container. Microwave up to 2 minutes, and within the 2 minutes, microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.

Dip ghosts into chocolate and then decorate as you wish.