Best White Chocolate Marshmallow Ghosts Recipes
WHITE CHOCOLATE GHOSTS
This project is perfect for a child that loves to help you cook, and just the thing for a Halloween party snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 15
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper; set aside.
- Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.
MARSHMALLOW GHOSTS
Kids of all ages can help prepare these easy-to-make treats. With just three ingredients that I often keep on hand, they can be put together at a moment's notice.-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 15 servings.
Number Of Ingredients 3
Steps:
- In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes. , Decorate with gel or candies for eyes. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE MARSHMALLOW-GHOST CAKE AND MINI CUPCAKES
Don't be afraid of these friendly ghosts-they're easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially with help from junior chefs. White frosting makes them look right at home.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes three 6-inch layers or about 6 dozen mini cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
- Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack.
- To frost the ghost cake, cover each of two layers with 2/3 cup Vanilla Cream Cheese Frosting, and stack the layers; spread remaining frosting over top and sides of assembled cake. To frost the mini cupcakes, use the Chocolate Cream-Cheese Frosting.
- To make the ghosts, you will need a miniature marshmallow, 2 regular marshmallows, and 2 chocolate sprinkles. Twist top of miniature marshmallow into a point by rolling it between your thumb and index finger. Trim all 3 marshmallows, and stick together. Twist top 2 slightly to shape. With a toothpick, poke holes, and insert sprinkle eyes.
WHITE CHOCOLATE-MARSHMALLOW GHOSTS
Even marshmallows like to dress up on Halloween! This year, they're taking a dip in white chocolate to masquerade as ghosts.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Insert 2 marshmallows onto one end of each of 12 small wooden skewers.
- Dip in chocolate, turning to completely coat marshmallows. Shake gently to remove excess chocolate. Place in single layer on waxed paper-covered baking sheet.
- Add candies for the eyes and mouths. Refrigerate 1 hour or until chocolate is firm.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 21 g, Protein 1 g
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