Halloween Ghost Smores Recipes

HALLOWEEN GHOST S'MORES

Halloween Ghost S'mores image

Add some delicious fright to your Halloween dessert table with this ghost shaped S'mores recipe - marshmallow and chocolate candy sandwiched cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 10

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup butter, cut into small pieces
2 tablespoons honey
1/4 cup milk
1 teaspoon vanilla
24 stackable marshmallows
3 bars (1.55 oz each) milk chocolate candy, unwrapped, each separated into 4 sections

Steps:

In food processor, place flour, brown sugar, cinnamon, baking soda and butter. Cover; process with on-and-off pulses until mixture looks like coarse meal. Add honey, milk and vanilla. Cover; process with on-and-off pulses just until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap 1 portion of dough on lightly floured surface; roll to 1/4-inch thickness. Cut with 3 1/2-inch ghost-shaped cookie cutter. Place on cookie sheet. Repeat with remaining dough.
Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely.
Set oven control to broil. Place 12 of the cookies, bottom sides up, on ungreased cookie sheet; top each with 2 marshmallows. Broil with tops 8 inches from heat 10 seconds or until toasted. Immediately top each with 1 chocolate bar piece and a second cookie, bottom side down; gently press together. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 47 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg

HALLOWEEN GHOST COOKIES

Halloween Ghost Cookies image

All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.

Provided by barbara

Categories Desserts Cookies Cut-Out Cookie Recipes

Time 3h6m

Yield 90

Number Of Ingredients 13

Ingredients

1 cup butter
1 ½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup confectioners' sugar
2 teaspoons milk, plus more if needed
2 teaspoons light corn syrup, or more as needed
¼ teaspoon vanilla extract
1 (12 ounce) package miniature semisweet chocolate chips

Steps:

Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.6 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 36.4 mg, Sugar 5.4 g

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