Halloween Ghosties

Name: Halloween Ghosties
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Global
Ingredients: 48 miniature chocolate chips; 24 peanut-shaped peanut butter sandwich cookies

Halloween Ghosties might be a good recipe to expand your hor d'oeuvre repertoire. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 66 calories. This recipe serves 24. It will be a hit at your Halloween event. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.

Ingredients you will need

Chocolate Chips

White Chocolate

Equipment you will use

Microwave

Bowl

Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper.

Ingredients you will need

White Chocolate

Dip

Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

Ingredients you will need

Mini Chocolate Chips

Equipment

Microwave

Bowl

Ingredients

Servings:

miniature chocolate chips 24

peanut-shaped peanut butter sandwich cookies

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Larmandier-Bernier Latitude Extra Brut. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 55 dollars per bottle.

Larmandier-Bernier Latitude Extra Brut

Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.