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Ghost S’mores Dip
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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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