- Easy no-bake Halloween dessert.
- Requires only a few simple ingredients.
- Fun and festive ghost-shaped appearance.
- Perfect for making with kids.
- Great for Halloween parties and dessert platters.
- Easy to prepare ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Ghost Cookies
- 20 Nutter Butter cookies
- 12 ounces white chocolate melting wafers
- 1 teaspoon coconut oil, optional
- 40 mini chocolate chips, for eyes
- 20 regular chocolate chips, for mouths
Optional Decorations
- Black decorating icing
- Halloween sprinkles
- Melted dark chocolate
Directions
- Line a baking sheet with parchment paper.
- Melt the white chocolate wafers in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Stir in coconut oil if needed to thin the chocolate.
- Dip each Nutter Butter cookie into the melted white chocolate, coating it completely.
- Lift with a fork and gently tap off excess chocolate.
- Place the coated cookies on the prepared baking sheet.
- While the chocolate is still soft, add two mini chocolate chips for eyes and one chocolate chip for the mouth.
- Repeat with the remaining cookies.
- Refrigerate for 15–20 minutes until the chocolate coating sets.
- Arrange on a serving platter and enjoy.
Servings and timing
- Servings: 20 ghost cookies
- Prep time: 15 minutes
- Setting time: 15–20 minutes
- Total time: Approximately 35 minutes
Variations
- Dark Chocolate Ghosts: Use dark chocolate coating for a different appearance.
- Colorful Ghosts: Add pastel-colored candy melts for playful Halloween treats.
- Peanut Butter Drizzle: Drizzle melted peanut butter chips over the cookies.
- Spooky Faces: Use black decorating icing to create different facial expressions.
- Sprinkle Ghosts: Add Halloween-themed sprinkles before the chocolate sets.
- Mini Ghosts: Use smaller peanut butter sandwich cookies for bite-sized treats.
Storage/Reheating
Store Nutter Butter Ghosts in an airtight container at room temperature in a cool, dry place for up to 5 days.
For longer storage, refrigerate for up to 2 weeks. Place parchment paper between layers to prevent sticking.
Freezing is possible for up to 1 month, although condensation may affect the chocolate coating. Thaw in the refrigerator before serving. Reheating is not necessary.
FAQs
1. Can I make Nutter Butter Ghosts ahead of time?
Yes. Prepare them several days in advance and store them in an airtight container.
2. Can I use white chocolate chips instead of melting wafers?
Yes, but melting wafers generally create a smoother coating that sets more easily.
3. How do I keep the chocolate smooth?
Melt it slowly in short intervals and stir frequently to prevent overheating.
4. Can I use almond bark?
Yes. White almond bark works well for coating the cookies.
5. What can I use for ghost eyes?
Mini chocolate chips, black decorating icing, or small candy eyes are excellent options.
6. Why is my chocolate coating too thick?
Add a small amount of coconut oil or shortening to thin the melted chocolate.
7. Can kids help make these cookies?
Absolutely. Kids can help dip the cookies and decorate the ghost faces with supervision.
8. Do Nutter Butter Ghosts need refrigeration?
Not necessarily. They can be stored at room temperature if the environment is cool and dry.
9. Can I freeze Nutter Butter Ghosts?
Yes. Freeze them in an airtight container for up to 1 month.
10. Can I use other sandwich cookies?
Yes. Oval or peanut-shaped sandwich cookies work best for creating a ghost-like appearance.
Conclusion
Nutter Butter Ghosts are a fun, easy, and festive Halloween dessert featuring crunchy peanut butter cookies covered in creamy white chocolate. With their adorable ghost faces and simple preparation, these no-bake treats are perfect for parties, holiday celebrations, and family baking activities.
