Ghost S’mores Dip

This Ghost S’mores Dip is a fun and festive twist on the classic campfire treat, perfect for Halloween or any cozy gathering. I layer melted chocolate and gooey marshmallows, then shape the marshmallows into ghostly little figures that look adorable and spooky at the same time. It’s simple to make, yet always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it brings together the nostalgic flavors of s’mores in a creative way. Instead of roasting marshmallows one by one, I bake everything in a single dish, making it easier and faster to serve a group. The ghost-shaped marshmallows give it a festive flair, so it doubles as both dessert and decoration. I also like that it requires just a few pantry staples and minimal prep time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet chocolate chips
• Large marshmallows
• Mini marshmallows (optional for filling gaps)
• Graham crackers (for dipping)
• Candy eyes (or melted chocolate for drawing eyes)

Directions

1. I preheat my oven to 350°F (175°C).
2. I spread an even layer of chocolate chips in the bottom of a cast-iron skillet or oven-safe dish.
3. I place large marshmallows upright on top of the chocolate, leaving a bit of space between them so they puff up without sticking together.
4. I bake for 8–10 minutes until the chocolate melts and the marshmallows are golden and puffy.
5. I remove the dish from the oven and let it cool slightly.
6. I press candy eyes into each marshmallow to create little ghost faces. If I don’t have candy eyes, I use a toothpick dipped in melted chocolate to draw them on.
7. I serve warm with graham crackers for dipping.

Servings and timing

This Ghost S’mores Dip serves about 6 people. It takes me around 5 minutes to prepare and 10 minutes to bake, so I can have it ready in just 15 minutes.

Variations

I sometimes use white chocolate or peanut butter chips instead of semi-sweet chocolate for a fun flavor change. I’ve also added crushed cookies or caramel drizzle on top before serving to make it extra decadent. If I don’t have candy eyes, I get creative with chocolate chips or icing for the ghost faces.

storage/reheating

I store any leftovers covered in the refrigerator for up to 2 days. To reheat, I place the dish back in the oven at 300°F (150°C) for 5–7 minutes until the chocolate softens and the marshmallows puff back up. I avoid microwaving because the marshmallows can become tough.

FAQs

Can I make this dip ahead of time?

I don’t recommend making it fully ahead of time since the marshmallows can deflate, but I can prep the chocolate base and marshmallows in the dish, then bake right before serving.

What type of chocolate works best?

I prefer semi-sweet chocolate chips because they balance the sweetness of the marshmallows, but milk or dark chocolate works well too.

Can I make this without an oven?

Yes, I can make it in a microwave-safe dish by heating in short bursts until the chocolate melts and the marshmallows puff. However, the ghosts won’t brown like they do in the oven.

How do I keep the marshmallows from sticking together?

I leave a little space between each marshmallow when arranging them so they can puff up individually without merging.

What can I use instead of candy eyes?

If I don’t have candy eyes, I make ghost faces using melted chocolate, mini chocolate chips, or even a dot of black icing.

Conclusion

This Ghost S’mores Dip is one of my favorite Halloween treats to make because it’s quick, festive, and absolutely delicious. I love how the gooey chocolate and marshmallows pair perfectly with crunchy graham crackers, and the ghost faces always make people smile. Whether I’m hosting a party or just want a seasonal dessert, this dip never disappoints.

Ghost S’mores Dip

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Ghost S’mores Dip is a spooky, fun, and gooey Halloween dessert that transforms classic s’mores into an oven-baked treat. With melty chocolate, toasted marshmallows shaped like adorable ghosts, and crunchy graham crackers for dipping, this festive dip is quick to make and perfect for parties, kids, or cozy fall nights.

• Author: Mayaa
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Semi-sweet chocolate chips
• Large marshmallows
• Mini marshmallows (optional, for filling gaps)
• Graham crackers (for dipping)
• Candy eyes (or melted chocolate/icing for drawing eyes)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Spread an even layer of semi-sweet chocolate chips in a cast-iron skillet or oven-safe dish.
3. Arrange large marshmallows upright on top of the chocolate, leaving space between them.
4. Bake for 8–10 minutes until the chocolate is melted and the marshmallows are puffed and golden.
5. Remove from oven and let cool slightly.
6. Press candy eyes into each marshmallow to create ghost faces. Use melted chocolate or icing if candy eyes aren’t available.
7. Serve warm with graham crackers for dipping.

Notes

• Use white chocolate or peanut butter chips for a fun twist.
• Add crushed cookies or caramel drizzle for extra decadence.
• If candy eyes are unavailable, substitute with chocolate chips or black icing.
• Best served fresh; reheating may deflate the marshmallows.
• Don’t overcrowd the marshmallows – spacing helps them puff individually.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 290
• Sugar: 26g
• Sodium: 80mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 5mg