Hosts of Ghosts Recipe

Hosts of Ghosts RecipePhoto by: Taste of Home Hosts of Ghosts Recipe Rating 4

This is a simple four-ingredient recipe that can create a wide variety of ghosts, each with a different personality! The filling is very easy to work with, too.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Hosts of Ghosts Recipe
  • Prep: 1 hour
  • Yield: 26 Servings
60 60

Ingredients

  • 10 chocolate cream-filled chocolate sandwich cookies
  • 1 package (3 ounces) cream cheese, softened
  • 6 ounces white candy coating, chopped
  • 1 teaspoon shortening

Directions

  • In a food processor, cover and process cookies until mixture resembles coarse crumbs. Cut cream cheese into three pieces; add to food processor. Cover and process until mixture forms a soft dough.
  • Using 2 teaspoons of dough for each, form 26 ghost shapes. Place on a waxed paper-covered baking sheet.
  • In a microwave, melt candy coating and shortening; stir until smooth. Slowly spoon over each ghost shape to cover. Use a toothpick to create eyes. Store in the refrigerator. Yield: 26 servings.

Originally published as Hosts of Ghosts in Halloween Party Favorites , p29

Tip

Halloween Punch

Hosting a Halloween party? You can make a tasty black punch by mixing grape and orange Kool-Aid. I like to use the unsweetened kind. —Merrill Powers, Spearville, Kansas

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Reviews for Hosts of Ghosts (3)

Hosts of Ghosts Recipe

Hosts of Ghosts

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Reviewed on Oct. 14, 2011 by amyjheflin

Just made my fist batch and I have some very helpful tips:

After you have made the dough, which will be sticky, (I added a few more cookies shells, not the cream) place it in the fridge or freezer for a few minutes so as not to be too sticky to shape. Then take out and shape. It helps if you take out only a bit at a time.

Second, this makes it a whole lot easier, after you have shaped all the ghosts place them in the freezer to harden, (30 minutes or so). When they are ready remove only a few at a time to coat with white chocolate. I use a wooden skewer with a sharp point on one end. I insert the point into the bottom of the chocolate ghost, dip it into the chocolate, remove and hold it for a minute. Because the ghost has been frozen the white chocolate will harden quickly, which will make it easier to remove from the skewer w/o messing up the white chocolate. You can either remove with your clean fingers or use a small tool that has a circle on one end that is used for dipping things into chocolate. You run it up under the skewer and remove ghost to waxed paper or sprayed foil.

Third, I use the point on the skewer to make the eyes and mouths, if wanted.

Fourth, I then wipe clean with a stiff brush or basting brush.


Reviewed on Oct. 29, 2010 by twylight

I didn't get the right number of ghosts either, so I made a double batch. Be sure to use a fairly low power on the microwave when melting the white chocolate, or it will scorch.


Reviewed on Oct. 28, 2010 by Jewels1976

I just made these with my son. We did not get 26 ghosts out of the recipe - it was more like 16. Not sure what happened.

 
 
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