Ghost Peep S’mores Bars Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Not Specified
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups milk chocolate chips (or 4 standard-sized Hershey bars)
- 1 package (9-12 count) Ghost Peeps marshmallows
- Optional: 1/4 cup mini semi-sweet chocolate chips for extra decoration
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang on the sides. This will make it much easier to lift the bars out of the pan once they are finished.
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir the ingredients together until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared baking pan using the back of a spoon or a flat measuring cup.
- Place the crust in the oven and bake for about 8 to 10 minutes, or until it is lightly golden brown and set. This step ensures the crust stays crunchy and doesn’t get soggy from the toppings.
- Remove the pan from the oven and immediately sprinkle the milk chocolate chips (or lay the chocolate bars) evenly over the hot crust. Let it sit for 2-3 minutes until the chocolate begins to soften. You can gently spread the chocolate with a spatula if you want a completely smooth layer.
- Place the Ghost Peeps on top of the chocolate layer in rows. You can fit them snugly so every bar gets a ghost, or space them out depending on how many bars you plan to cut. If you want extra chocolate, sprinkle a few mini chocolate chips in the gaps between the ghosts.
- Return the pan to the oven for another 5 to 7 minutes. Watch closely! You want the marshmallows to puff up and become slightly golden, but you don’t want the ghosts to melt away completely. For a more “toasted campfire” look, you can turn on the broiler for the last 30 seconds, but stay right there to prevent burning.
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the entire block out. Use a sharp, greased knife to cut the bars into squares.