If you’re looking for a fun, spooky twist on a classic campfire treat, you’re going to adore this Ghost S’mores Dip Recipe. It’s gooey, chocolatey, and just the right dose of adorable Halloween vibes. I absolutely love how this turns out—it’s super easy to throw together, plus it’s a total crowd-pleaser, whether you’re serving kids or adults. Stick around, and I’ll spill all my tips to help you nail it perfectly every single time.
Why You’ll Love This Recipe
- Effortless Fun: You don’t need a campfire to enjoy classic s’mores flavors with a spooky twist right from your oven.
- Instant Crowd-Pleaser: My family goes crazy for this, especially when the little ghosts melt to golden perfection.
- Perfect for Halloween: It’s a festive treat that’s both adorable and delicious, perfect for fall gatherings or parties.
- Super Quick to Make: Ready in just about 15 minutes, so you can whip it up even when short on time.
Ingredients You’ll Need
These ingredients come together beautifully to give you that classic s’mores flavor, with a fun ghostly makeover. When shopping, look for fresh ghost-shaped marshmallows or Peeps, and quality semi-sweet chocolate chips for that rich chocolate punch.
- Ghost Marshmallows: These are the stars of the show, adding spooky charm and that perfect gooey texture when melted.
- Semi-Sweet Chocolate Chips: Choose good-quality chips that melt smoothly without being too sweet—balance is key!
- Heavy Cream: Warmed cream helps melt the chocolate into a silky, dippable sauce.
- Graham Crackers: Classic for s’mores dipping—look for sturdy crackers that won’t break easily.
- Mini Chocolate Chips: These little guys create the ghost eyes and mouths—such a cute detail!
Variations
I love encouraging you to make this recipe your own! Whether you want to switch up the chocolates or cater to dietary needs, here are some variations I’ve tried and loved.
- Dairy-Free Variation: Use dairy-free chocolate chips and canned coconut cream instead of heavy cream—I’ve done this for vegan friends, and everyone loved it.
- Spicy Kick: Add a pinch of cinnamon or cayenne to the chocolate before baking for a subtle surprise—trust me, it wakes up the flavors beautifully.
- Different Marshmallows: If you can’t find ghost marshmallows, regular large marshmallows work fine; just add mini chocolate chips on top to create ghost faces yourself.
- Peanut Butter Swirl: Dollop peanut butter into the melted chocolate after baking and swirl it around with a toothpick—for a nutty spin my family can’t resist.
How to Make Ghost S’mores Dip Recipe
Step 1: Prep Your Chocolate Base
Start by preheating your oven to 450°F. Grab a 9-inch oven-proof skillet or pie dish, and spread out your semi-sweet chocolate chips evenly in the bottom. Pour the warmed heavy cream right on top—it helps the chocolate melt into an ultra-smooth, luscious dip. Take your time warming the cream; it doesn’t have to boil, just very warm to the touch so the chocolate starts melting faster.
Step 2: Add Your Ghost Marshmallows
Next, place a single layer of ghost marshmallows on top, covering all the chocolate. If you’re using ghost Peeps, arrange them carefully so they sit snugly. Then, lightly press mini chocolate chips over the marshmallows where you want the eyes and mouth to be. Heads up—the marshmallow faces will fade a bit after baking, so the chips bring the spooky expression back perfectly.
Step 3: Bake Until Gooey & Golden
Pop your skillet into the oven for 8 to 10 minutes. You’ll notice the chocolate melting and the marshmallows puffing up and turning a gorgeous golden color. Keep a close eye, though—ovens vary, and you want the ghosts to be soft but not burnt. The smell alone is reason enough to get excited!
Step 4: Serve Warm with Graham Crackers
Once out of the oven, serve this warm with graham crackers ready for dunking. The contrast of crunchy cracker against the melty chocolate and toasted marshmallow is what makes this Ghost S’mores Dip Recipe so addicting. Trust me, once you try it, you’ll be coming back for seconds (and thirds!).
Pro Tips for Making Ghost S’mores Dip Recipe
- Warm Your Cream: I always heat the cream just until warm, not boiling, to prevent separating and to get a luxuriously smooth dip every time.
- Use Oven-Proof Skillet: Cast iron is my go-to; it heats evenly which helps the chocolate melt consistently and the marshmallows brown nicely.
- Watch the Timing: Mine always takes about 9 minutes—any longer, and the marshmallows can get too browned or even burnt, which I try to avoid.
- Add Eyes Last Minute: I sometimes add mini chips after baking for sharper ghost faces, especially if the marshmallow tops have browned too much.
How to Serve Ghost S’mores Dip Recipe
Garnishes
I like to keep it simple here with just the mini chocolate chips for eyes and mouths. But if you want to get creative, you could sprinkle a little crushed graham cracker on top after baking for some added texture, or even a dash of cinnamon to warm things up. My kids also love when I add a quick drizzle of caramel or marshmallow fluff for extra sweetness.
Side Dishes
Since this is such a rich, indulgent treat, I usually pair it with something light and crunchy like fresh apple slices or celery sticks. It’s a fun way to balance out all that melted chocolate and marshmallow without overdoing it.
Creative Ways to Present
For Halloween parties, I’ve served this dip inside mini pumpkin bowls instead of the usual skillet for a festive touch. Another fun trick is to place the dip on a platter surrounded by a ring of graham crackers, mini marshmallows, and small candy pumpkins, making a spooky s’mores board that’s as much fun to look at as it is to eat!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which doesn’t always happen around here!), cover the skillet tightly with plastic wrap and store in the fridge for up to 2 days. The chocolate might firm up, but it still tastes great when reheated.
Freezing
I haven’t had much luck freezing this dip because the marshmallows change texture after thawing. I’d recommend making it fresh each time to enjoy that perfect gooey gooeyness.
Reheating
When reheating, pop the dip in a low oven (around 300°F) for 5-7 minutes or microwave in short bursts, stirring between, until it’s warm and melty again. Just be careful not to overheat, or the marshmallows can get rubbery.
FAQs
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Can I use regular marshmallows instead of ghost-shaped ones in the Ghost S’mores Dip Recipe?
Absolutely! Regular marshmallows work just fine if you can’t find ghost-shaped marshmallows. You can even add mini chocolate chips or edible markers to give them a ghostly face before baking for that fun Halloween vibe.
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What can I use if I don’t have heavy cream for the dip?
If you don’t have heavy cream, you can use half-and-half or full-fat coconut milk as a dairy-free option. Just warm it gently before pouring over the chocolate to help it melt smoothly.
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Can I make the Ghost S’mores Dip Recipe in advance?
I recommend making it fresh for the best gooey texture and appearance, but you can prep the chocolate and cream mixture ahead, then add marshmallows just before baking for convenience.
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How do I prevent marshmallows from burning in the oven?
Keep a close eye during baking and aim for the 8-10 minute range. If your oven runs hot, check earlier. Using an oven-proof skillet that distributes heat evenly (like cast iron) also helps prevent burning.
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What’s the best way to serve the Ghost S’mores Dip?
Serve it warm with sturdy graham crackers for dipping. You can also offer sliced apples or pretzels for variety and added crunch, making it a fun and interactive dessert for everyone.
Final Thoughts
This Ghost S’mores Dip Recipe holds a special place in my heart because it combines nostalgic flavors with a playful Halloween twist that never fails to delight my family and friends. Whether you’re making it for a spooky party or just a cozy night in, it brings smiles and warm, gooey goodness every time. Give it a try—you’ll be amazed how easy and fun it is to make, and trust me, everyone will ask for your recipe!
Print
Ghost S’mores Dip Recipe
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 8 – 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This spooky Ghost S’mores Dip is a fun and festive twist on the classic campfire treat. Featuring melted semi-sweet chocolate topped with ghost-shaped marshmallows that turn golden in the oven, it’s perfect for Halloween parties or cozy gatherings. Serve warm with graham crackers for dipping and enjoy a gooey, sweet treat that’s both playful and delicious.
Ingredients
Ingredients
- 1 bag ghost marshmallows (or 4 packages ghost Peeps)
- 2 cups semi-sweet chocolate chips
- 1/4 cup heavy cream, warmed
- Graham crackers, for serving
- Mini chocolate chips, for ghost eyes
Instructions
- Preheat and assemble: Preheat your oven to 450°F (232°C). In the bottom of a 9-inch oven-proof skillet, baking dish, or pie dish, spread out the chocolate chips evenly and pour the warmed heavy cream over them to soften the chocolate.
- Add marshmallows and decorate: Arrange a single layer of ghost marshmallows (or ghost Peeps) completely covering the chocolate layer. Place mini chocolate chips on the marshmallows where the eyes and mouth would be to form ghost faces, as the originally printed faces will fade in the oven.
- Bake the dip: Place the skillet or dish in the preheated oven and bake for 8 to 10 minutes, or until the chocolate has melted thoroughly and the ghosts have turned golden brown on top.
- Serve warm: Remove the dip from the oven and serve immediately while warm, pairing with graham crackers for dipping into the gooey chocolate and marshmallow mixture.
Notes
- Use an oven-proof skillet or baking dish to safely bake the dip.
- Warming the heavy cream before adding it helps melt the chocolate evenly.
- Keep an eye on the dip while baking to avoid burning the marshmallows.
- You can substitute regular marshmallows if ghost-shaped marshmallows are unavailable.
- Serve immediately for best gooey texture, as the dip will firm up upon cooling.
Nutrition
- Serving Size: 1/8 of the dip
- Calories: 230
- Sugar: 22g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
