Hosts of Ghosts Recipe
Hosts of Ghosts Recipe photo by Taste of Home

Hosts of Ghosts Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour
MAKES:26 servings
TOTAL TIME: Prep: 1 hour
MAKES: 26 servings


  • 20 Oreo cookies
  • 1 package (3 ounces) cream cheese, softened
  • 6 ounces white candy coating, chopped
  • 1 teaspoon shortening


  1. 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.
  2. Using 2 teaspoons of dough for each, form 26 ghost shapes. Place on a waxed paper-covered baking sheet.
  3. 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 2008, p29

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Reviewed Oct. 14, 2013

Delicious,fun &easy just how the kids &i like it.

Reviewed Nov. 2, 2012

I have made these for my annual halloween party twice now. They always get rave reviews and add so much to my buffet. I also doubled the recipe and only got around 34 ghosts out of a double batch. I even measured the dough with a measuring spoon this time to be sure I was only using 2 teas. Still great recipe and always a hit

Reviewed Oct. 14, 2011

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 Oct. 29, 2010

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 Oct. 28, 2010

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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