Ingredients
Scale
- 2 cups of mini marshmallows
- 1 cup of semi-sweet chocolate chips
- 1 cup of crushed graham crackers
- 8 ounces of cream cheese, softened
- 1/2 cup of heavy cream
- White frosting or melted white chocolate for ghosts
- Optional: chocolate cookies or cookies for dipping
Instructions
- Preheat oven to 375°F (190°C). Spread crushed graham crackers evenly in a baking dish and bake for 8 minutes until toasted. Remove and set aside.
- In a mixing bowl, beat softened cream cheese with heavy cream until smooth and creamy.
- Spread the cream cheese mixture over the graham cracker crust. Top with mini marshmallows and chocolate chips.
- Bake in the oven for about 10 minutes until marshmallows are golden and melted.
- Let the dip cool slightly, then pipe ghost shapes on top using white frosting or melted white chocolate. Add chocolate eyes for extra spookiness.
- Serve hot with cookies, graham crackers, or your preferred dips. Enjoy this gooey, festive Halloween dessert!
Notes
- Use a piping bag for neat ghost shapes for a professional look.
- You can substitute dairy-free ingredients for a vegan version.
- For added flavor, incorporate mini candy eyes or colorful food coloring in the frosting.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of dip
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg