White Chocolate Ghosts
Spooky meets sweet with these white chocolate ghosts made from Twinkies. Dipped in creamy white chocolate and decorated with piped chocolate faces, these upright ghost treats are easy to make, fun for kids to decorate, and perfect for Halloween parties, school snacks, or festive dessert tables.
Servings 20 ghosts
Calories 1kcal
Instructions
- Line baking sheet with parchment paper and freeze Twinkies for 15 minutes. Slice in half and stand up cut side down onto the baking sheet.10 Twinkies
- Melt white chocolate in microwave in 30-second increments. Stir well after each time using a silicone spatula.Wilton White Chocolate Melts
- Once the mixture is smooth and creamy, use the spatula to spoon chocolate over the top of each cake. Be sure to use enough that the chocolate pools at the bottom to create the flowy part of each ghost.
- Refrigerate for 20 minutes or until the chocolate has hardened.
- Using the icing without a tip, pipe eyes and a mouth onto each cake.Wilton Black Sparkle Gel Frosting
- Store in the refrigerator until ready to eat. Consume within 72 hours.
Notes
- May be frozen up to 3-months. To freeze, make as directed and allow to fully harden. Carefully wrap each white chocolate ghost in plastic wrap twice. Freeze in freezer bags or laid down in an airtight container carefully. Do not stack too high as it may cause the chocolate to crack.
Nutrition
Serving: 2Twinkie Ghosts | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg