Ghost Goo Dip Recipes

Steps:

• Beat cream cheese and marshmallow creme with whisk until well blended.
• Refrigerate 2 hours or until thickened. Mound into ghost shape on serving plate. Add cinnamon candies for the "ghost's eyes."
• Serve as a dip with assorted fruit, such as strawberries, sliced apples or banana chunks.

Steps:

• Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
• Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
• Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
• Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.

Steps:

• Melt Chocolate Chips In A Pan With Eagle Brand Milk.
• While This Is Heating,Mix Marshmallows And Peanuts In A Large Bowl.
• Pour Melted Mixture Over Nuts And Marshmallows.
• Mix together.
• Pour In A Buttered Pan.Chill 2 Hours And Cut Into Squares.

Steps:

• Beat cream cheese and marshmallow creme with whisk until blended.
• Cover.
• Refrigerate 2 hours or until thickened.
• Mound into ghost shape (or desired shape) on serving plate.
• Add cinnamon candies for the"ghost's eyes".
• Yields (12) 2 Tbsp servings.
• For a variation prepare as directed, stirring in 2 squares melted and cooled unsweetened baking chocolate.