Ghost Marshmallow Brownies halloween treats | Spooky Treats

I still remember the first time I coaxed those pillowy marshmallows into a glossy white coat—gentle sizzling as the chocolate hit and a nutty toasted scent wafting up. These Ghost Marshmallow Brownies halloween treats made their debut at my October bake-off after three rounds of tinkering. I learned to slice those ghosts just so, discovering that a 50% power microwave melt keeps the white chocolate silky smooth. From fudgy crumbs peeking at the edges to the crackling snap when you bite through, each test revealed a new trick to nail that cheeky spectral look.

Why You’ll Love Ghost Marshmallow Brownies halloween treats

• Fun festive shapes that delight kids and adults alike, blending spooky with sweet.
• Box-mix shortcut plus whimsical marshmallow ghosts—minimal hands-on time.
• Soft-chewy brownie base with a glossy coating that crackles as it cools.
• Marshmallows have been a Halloween staple since the early 1900s—cultural nod you’ll enjoy.

A Little Background

On a rainy October afternoon, I tried the original Delish method and noticed the ghosts sliding off. After extending the chill time and swapping a foil-lined pan, I saw the chocolate set with a glossy surface and the marshmallows stand tall. Halloween is all about playful treats—so I leaned into the fun of marshmallow ghosts perching on fudgy brownies.

Key Ingredients for Ghost Marshmallow Brownies halloween treats

• Brownie Mix (18.3-oz.): Shortcut base—swap in homemade brownie batter if you prefer.
• Large Marshmallows (12): Slice in half crosswise for ghost shapes; use extra-fluffy brand.
• White Chocolate Chips (1 cup): Melts into a silky coating; higher-cocoa-butter content is ideal.
• Coconut Oil (1 tsp): Adds gloss and thins the chocolate; refined stays neutral.
• Black Decorating Gel: For drawing eyes and mouths; try gel or piping icing.

How to Make Ghost Marshmallow Brownies halloween treats

1. Preheat oven to 350°F. Coat an 8-inch square pan with cooking spray and line bottom with foil.
2. In a large bowl, whisk together 1 box (18.3-oz.) brownie mix, the eggs, ½ cup vegetable oil, and ¼ cup water until the batter is smooth—no dry streaks.
3. Pour batter into prepared pan and bake until a toothpick inserted 4 inches from the edge comes out with moist crumbs, about 25–30 minutes.
4. Let brownies cool completely in pan on a wire rack, about 30 minutes. Testing note: After one batch, I chilled the pan 10 extra minutes to make cutting neater.
5. Transfer brownies to a cutting board and slice into 12 equal squares. Slice each marshmallow in half crosswise and press two halves into each brownie square, flat side first so they look like ghosts.
6. In a large microwave-safe bowl, combine 1 cup white chocolate chips and 1 tsp coconut oil. Microwave at 50% power in 30-second bursts, stirring until smooth.
7. Use a spoon to coat each marshmallow ghost in melted chocolate, letting excess drip off onto waxed paper. Place coated ghosts on waxed paper and refrigerate 10 minutes to set.
8. Finish by piping eyes and mouths with black decorating gel. Serve once the faces are firm to the touch.

Pro Tips & Troubleshooting

• Use 50% microwave power to melt the white chocolate evenly without scorching.
• If ghosts slump, refrigerate pan with brownies before cutting to firm up edges.
• Mix in a drop of orange food coloring for a spooky tinted coating.
• To halve the recipe, bake in a 7-inch pan for 20–25 minutes; double in a 9×13 pan for 30–35 minutes.

Storage & Make-Ahead Guide

Store brownies in an airtight container at room temperature for up to 2 days, then refrigerate for up to 4 days. For longer storage, freeze flat in a single layer for up to 1 month; thaw in fridge overnight. Reheat gently at room temperature to restore chewiness. Always wash hands before handling and keep away from direct sunlight to prevent melting.

Serving Suggestions

Arrange on a platter with candy corn and mini pumpkins for an extra Halloween vibe. Pair a brownie ghost with a scoop of vanilla ice cream for contrasting temperatures. Drizzle leftover white chocolate over hot cocoa for a marshmallow-topped mug that echoes these festive treats.

Frequently Asked Questions

• How long can I keep Ghost Marshmallow Brownies? You can store them at room temperature for 2 days or in the fridge for up to 4 days in an airtight container.
• Can I make Ghost Marshmallow Brownies ahead? Yes—bake and assemble ghosts a day ahead, then store covered and finish with gel just before serving.
• What’s the best way to melt white chocolate chips? Microwave at 50% power in 30-second intervals, stirring between, to avoid seizing.
• How do I prevent marshmallow ghosts from slipping? Chill the cooled brownies for 10 minutes before pressing in marshmallow halves to give them extra grip.
• Can I use homemade brownies instead of box mix? Absolutely—just ensure they’re fully cooled and firm enough to hold the marshmallows.
• How do I freeze Ghost Marshmallow Brownies? Lay them on a baking sheet until firm, then stack between parchment in an airtight container for up to 1 month.

Final Thoughts

These Ghost Marshmallow Brownies halloween treats always bring out smiles at parties with their glossy-coated marshmallow ghosts and fudgy bases. My favorite way? A slightly warm brownie ghost paired with a cold glass of milk. Give them a whirl, and share your spookiest decorating ideas—I can’t wait to see your beaming ghouls!

More Recipes You’ll Love

• Black Poison Swirl Candy Apples – brings another spooky twist with a glossy candy coating
• Pumpkin Snickerdoodle Cookies – cinnamon-spiced bites perfect alongside ghostly brownies
• Churro Cheesecake Donut Cookies – combines crunchy churro coating with creamy cheesecake filling
• Pumpkin Pie Tacos – playful handheld dessert that echoes fall flavors