Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups semi-sweet chocolate chips
- 1 package (9-12 count) Ghost Peeps marshmallows
- 1/4 cup mini marshmallows (optional, for filling gaps)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray the parchment lightly with non-stick cooking spray to ensure the marshmallow ghosts don’t stick to the edges.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking pan using the bottom of a measuring cup or your fingers to create an even layer.
- Place the pan in the oven and bake the crust for 8 to 10 minutes, or until it just begins to turn golden brown and smells fragrant. This step ensures the crust stays crunchy and doesn’t get soggy once you add the toppings.
- Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot crust. Let them sit for 2 to 3 minutes until they soften, then use a spatula to spread the chocolate into a smooth, even layer. If the chips aren’t melting enough, pop the pan back in the oven for 1 minute.
- Place the Ghost Peeps on top of the melted chocolate layer. You can line them up in neat rows or scatter them for a more chaotic “haunted” look. Fill any large gaps between the ghosts with mini marshmallows to ensure every bite has plenty of gooey goodness.
- Return the pan to the oven for 5 to 7 minutes. Watch closely! You want the Peeps to puff up and become slightly golden, but not melt into unrecognizable puddles. For a more “toasted marshmallow” look, turn on the broiler for the last 30 to 60 seconds, but keep a very close eye on them as they burn quickly.
- Allow the bars to cool completely in the pan for at least 1 hour. This helps the chocolate set so you get clean slices. Use the parchment paper handles to lift the entire block out of the pan. Slice into 12 bars using a sharp, wet knife to prevent the marshmallow from sticking.
- Cook Time: 35 minutes