GHOST CRACKERS RECIPES

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GHOST CRACKERS - CAKEWHIZ



Ghost Crackers - CakeWhiz image

These ghost crackers are the perfect sweet and salty snack for Halloween parties. Easy enough for kids to make with store bought ingredients.

Provided by CakeWhiz

Categories     Dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 5

10 Saltine crackers
1 cup Chocolate (Melted )
½ cup Confetti sprinkles
10 Ghost candies
35 Marshmallows (Mini )

Steps:

  • Melt chocolate in the microwave in 15 second increments.
  • Pour a teaspoon of melted chocolate on each cracker.
  • Toss a few marshmallows on top of each cracker.
  • Stick the ghost candy in the center.
  • Finally, toss some confetti sprinkles. Enjoy!

Nutrition Facts : Calories 179 kcal, CarbohydrateContent 32 g, ProteinContent 1 g, FatContent 6 g, SaturatedFatContent 3 g, SodiumContent 53 mg, FiberContent 1 g, SugarContent 23 g, ServingSize 1 serving

MERINGUE GHOST TARTLETS RECIPE - COUNTRY LIVING



Meringue Ghost Tartlets Recipe - Country Living image

A meringue-topped chocolate ganache tartlet is the perfect sweet and spooky Halloween dessert.

Provided by Liza Jernow

Categories     feed a crowd    Halloween    dessert

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

8

large graham cracker planks (1 packet)

1/3 c.

sugar

6 tbsp.

melted butter

1/2 c.

heavy cream

4 oz.

bittersweet chocolate, finely chopped

1 1/2 c.

sugar

6

large egg whites

1 tsp.

cocoa powder

Steps:

  • Heat oven to 350°F. To make Graham Cracker Crust: Crush graham crackers into pieces. Transfer to the bowl of a food processor; add sugar. Process until crackers form a very fine crumb. Add butter, and pulse to combine. Pack graham cracker mixture into 8 (2 1/2-inch) mini tart pans; transfer to a baking sheet, and bake 20 minutes or until the edges of the tartlets darken slightly. Let cool. To make Chocolate Ganache: Heat cream in a small saucepan over low heat until barely simmering. Remove from heat, add chocolate, and whisk well until very smooth. Spoon into graham crusts. To make Meringue Ghosts: Heat 3 inches of water in a saucepan over medium-high heat. Bring to a boil, and reduce heat to low. Place sugar and egg whites in a heat-proof bowl. Place bowl over the water and whisk to combine the sugar and egg whites. Stir constantly until sugar is dissolved and mixture is hot to the touch. (Rub a bit between your fingers. If it feels gritty, the sugar has not dissolved.) Remove bowl from the stove and beat egg white mixture with the whisk attachment of an electric mixer until shiny stiff peaks form. Transfer meringue to a plastic pastry bag, snip the end to about 1 1/2 inches wide, and pipe 4-inch-tall ghost shapes onto the ganache. Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve immediately.

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