Halva and white chocolate Rice Krispies ghosts
I used a ghost-shaped cutter, but use any you have to hand, or none at all. The ghosts will keep in an airtight container in the fridge for up to three days.
Grease and line the base and sides of a 24cm x 34cm swiss roll tin.
Put the butter in a large saucepan on a medium-high heat and leave to bubble away until it smells nutty and has turned an amber colour – about seven minutes. Turn off the heat and immediately add the marshmallows, vanilla extract, sesame oil and salt, and stir continuously for about a minute, until completely melted and smooth. Stir in the Rice Krispies, sesame seeds and halva until everything is combined and all the cereal is coated in marshmallow.
Spread out in the prepared tin and, using a spatula, press the mixture down and into the corners, then smooth the top. Leave to cool until set, about an hour, before stamping out into shapes with a cutter.
To decorate the ghosts, put the white chocolate in a small, heatproof bowl set over a pan of gently simmering water and stir occasionally until almost completely melted but with some visible chunks (these will melt in the residual heat). Take the bowl off the pan and let the chocolate cool, stirring occasionally. Pour the melted chocolate into a small piping bag or sandwich bag. Repeat with the dark chocolate, so you end up with two chocolate-filled bags.
Snip a tiny hole at the end of the white chocolate bag, and pipe zigzag lines across the ghosts, to look like bandages. Snip a tiny hole in the dark chocolate bag and pipe two small dots on each ghost face, for eyes. Leave to set at room temperature for about an hour, or for 10 minutes in the fridge.