Ingredients
Scale
- 2 cups high-quality milk chocolate chips or semi-sweet chocolate chips
- 1 bag (10 oz) large white marshmallows
- 1/4 cup black decorating icing or melted dark chocolate (for the face)
- 1 teaspoon coconut oil (if melting chocolate for the face)
- Graham crackers, pretzel rods, or sliced apples for dipping
- Optional: Edible silver stars or red gel icing for “blood” splatters
Instructions
- Preheat your oven to 450°F (230°C). Take an 8-inch or 9-inch cast-iron skillet or a round oven-safe baking dish. Pour the chocolate chips into the bottom of the skillet, spreading them into an even layer. Ensure the bottom is completely covered so every dip gets a perfect ratio of chocolate to marshmallow.
- Place the large marshmallows on top of the chocolate chips. Start from the outer edge and work your way inward in concentric circles. Pack them tightly together so that when they melt, they form a solid white “canvas” for your Ghostface design. Leave one large marshmallow or a slightly elevated cluster in the center to serve as the main face area.
- Use your black decorating icing or melted dark chocolate mixed with coconut oil to draw the iconic Ghostface features. On the central marshmallows, pipe two large, elongated ovals for the eyes. Below the eyes, pipe a long, drooping oval for the mouth. If you want a more “slasher” look, use red gel icing to create small drips of “blood” around the edges of the skillet.
- Place the skillet in the preheated oven for 5 to 7 minutes. Watch the oven closely! You want the marshmallows to become soft and slightly puffed, but not overly browned, as you want the white color to remain bright for the Ghostface effect. Once the chocolate underneath is melted and the marshmallows are gooey, remove the skillet from the oven. Let it sit for 2 minutes before serving with graham crackers.
- Cook Time: 20 minutes