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Ghost S’mores Dip
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Ingredients:
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12 Ghost Shaped Marshmallows + Add to Shopping List 2 Cups Semi-Sweet Chocolate Chips + Add to Shopping List 1/4 Cup Heavy Cream+ Add to Shopping List Mini Chocolate Chips, for the ghost eyes + Add to Shopping List Graham Crackers, for serving + Add to Shopping List
Directions: Preheat the oven to 450 degrees F. Pour the semi-sweet chocolate chips in the bottom of a 9-inch pie pan. Spread into an even layer. Pour the heavy cream over the top of the chocolate chips. Arrange the ghost marshmallows in a single layer over the top of the chocolate chips. You want to cover most of the surface. Bake for 7-8 minutes or until the chocolate has melted and the marshmallows are starting to turn golden brown. Remove from the oven. Add the mini chocolate chips to each ghost marshmallow to create eyes and a nose (the originally eyes and nose will fade while baking). Serve warm with graham crackers for dipping. Enjoy!
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Ghost S’mores Dip
Ingredients:
12 Ghost Shaped Marshmallows 2 Cups Semi-Sweet Chocolate Chips 1/4 Cup Heavy Cream Mini Chocolate Chips, for the ghost eyes Graham Crackers, for serving
Directions: Preheat the oven to 450 degrees F. Pour the semi-sweet chocolate chips in the bottom of a 9-inch pie pan. Spread into an even layer. Pour the heavy cream over the top of the chocolate chips. Arrange the ghost marshmallows in a single layer over the top of the chocolate chips. You want to cover most of the surface. Bake for 7-8 minutes or until the chocolate has melted and the marshmallows are starting to turn golden brown. Remove from the oven. Add the mini chocolate chips to each ghost marshmallow to create eyes and a nose (the originally eyes and nose will fade while baking). Serve warm with graham crackers for dipping. Enjoy!
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