Ingredients:

  • 1 sleeve (about 9 full sheets) Graham Crackers
  • 1/4 cup Peanut Butter (smooth or crunchy)
  • 1 bag (10 oz) Mini Marshmallows
  • 2 tablespoons Unsalted Butter
  • 1/4 cup Milk
  • 1 teaspoon Vanilla Extract
  • Pinch of fine Sea Salt
  • 1 oz Dark Chocolate or Semi-Sweet Chocolate Chips
  • 1 teaspoon Coconut Oil (optional)

Instructions:

  1. Line a baking sheet with parchment paper. Set aside.
  2. Create the filling: In a bowl, combine the broken graham cracker halves with the peanut butter. Mix well until the crumbs are evenly moistened and hold together when pressed.
  3. Form the Ghosts: Take approximately 1 tablespoon of the graham mixture and gently shape it into an elongated, slightly uneven oval or tear-drop shape. Place shaped ghosts onto the prepared baking sheet.
  4. Make the Ethereal Coating: Combine marshmallows, butter, and milk in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring well between each interval, until smooth and glossy (usually 60-90 seconds total). Stir in the vanilla and salt.
  5. Dip the Ghosts: Working quickly, use a fork to fully submerge the top two-thirds of each graham cracker ghost into the warm marshmallow mixture. Lift, allowing excess to drip back into the bowl.
  6. Set the Coating: Return the dipped ghosts to the parchment-lined sheet. Place immediately into the refrigerator to chill and set for at least 30 minutes.
  7. Create the Faces: Once the coating is firm, melt the dark chocolate (with coconut oil, if using) in 15-second bursts, stirring until smooth. Transfer the melted chocolate to a piping bag or the corner of a zip-top bag with a tiny corner snipped off.
  8. Decorate: Pipe two small dots for eyes and a slightly crooked oval for the mouth onto each chilled ghost.
  9. Final Chill: Return the decorated ghosts to the fridge for 10 minutes to set the chocolate before serving.