You'll need some lolly sticks to finish off the Mallowe'en Ghosts, but if you can't find any, they look fine without.
100g dairy free spread or unsalted butter, plus a little extra for the tin
300g pink and white marshmallows
200g Rice Krispies or similar rice cereal. Tesco free from Rice Snaps offers a gluten-free version
300g white chocolate or white chocolate drops, melted, for coating
a little melted plain chocolate or black writing icing, to decorate
Butter and line a 30x20cm Swiss Roll tin with baking parchment.
Melt the butter or spread in a large non-stick saucepan over a low heat.
Tip in the marshmallows and melt gently stirring to make sure they don't stick.
When you have a smooth mixture ad the cereal and stir to coat all the grains. Spoon into the Swiss Roll tin and press down flat. Chill until set.
Turn out from the tin and cut into rectangles. With a sharp knife, shape zig zags at the bottom and round off the tops. Carefully push a lollipop stick into the bottom of each ghost. Pipe on eyes with the plain chocolate or black icing.