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 cooled.

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand. Pour the mixture into your prepared baking pan and press it down firmly into an even layer using the bottom of a measuring cup or your fingers.

Place the crust in the oven and bake for 8 to 10 minutes, or until the edges are lightly golden brown. This helps set the crust so it doesn’t crumble when you cut the bars later.

Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot crust. Let them sit for 2 to 3 minutes until they start to soften, then use a spatula to spread the melted chocolate into a smooth, even layer.

Place the Ghost Peeps on top of the melted chocolate layer. You can arrange them in rows or scatter them for a more chaotic “haunted” look. Press them down slightly so they stick to the chocolate.

Return the pan to the oven for 3 to 5 minutes. Watch them closely! You want the Peeps to puff up and get slightly soft. If you prefer a toasted look, you can turn on the broiler for 30 to 60 seconds at the very end, but be extremely careful as they can burn very quickly.

Allow the bars to cool completely in the pan at room temperature. This helps the chocolate and marshmallow set. Once cool, use the parchment paper to lift the block out of the pan and slice into 12 bars using a sharp, greased knife.