Introduction
Did you know that online searches for holiday themed appetizers spike by more than four hundred percent every October according to Google Trends, yet most party hosts still spend far too long assembling complicated snacks that vanish in minutes. If you want a warm shareable treat that looks festive and delivers crowd pleasing flavor without fuss, this Ghost S mores Dip is your shortcut to party hero. The skillet goes from oven to table in under fifteen minutes, it is budget friendly, and it delights both kids and adults with gooey chocolate and toasty marshmallow ghosts you can scoop with graham crackers or fruit.
I created this recipe after a busy weekday when soccer practice ran late and we needed something fun and fast for a family movie night. The result is a creamy chocolate base topped with adorable marshmallow ghosts that puff in the oven and get golden tips. It is perfect for a pumpkin carving hangout or a class party spread, and it pairs beautifully with other themed ideas like Halloween Food Recipes and Spooky Snacks.
You can tailor the sweetness, use dairy free chocolate, and even add candy eyes to the ghosts for extra personality. The entire pan disappears fast, so consider making two if your guest list is large. Whether you are hosting a neighborhood bash or planning a quiet night in, Ghost S mores Dip gives you the magic of a campfire treat with an adorable seasonal twist.
Why You’ll Love This Ghost S mores Dip
- Ready fast. Ten minutes of prep and five to eight minutes in the oven is all you need.
- Kid friendly and party perfect. The ghost faces are a built in conversation starter and a great job for little helpers.
- Customizable sweetness. Choose dark or milk chocolate and add mix ins like peanut butter or caramel.
- Minimal cleanup. One oven safe skillet or baking dish and a few bowls.
- Scales easily. Double the ingredients for a crowd or bake in two smaller dishes to spread around the table.
- On theme. Plays perfectly with other Halloween Themed Food and cozy Fall Snacks.
Ingredients for Ghost S mores Dip
- Two cups chocolate chips or chopped bars, any combo of milk, semisweet, or dark
- One third cup heavy cream or coconut cream for dairy free
- One teaspoon vanilla extract
- Pinch of fine salt to balance sweetness
- Twenty to twenty four large marshmallows for the ghosts
- Candy eyes optional
- Graham crackers for dipping
- Assorted dippers sliced apples, strawberries, banana, pretzels, cookies
Substitutions
- Dairy free Use vegan chocolate and coconut cream
- Gluten free Serve with gluten free graham crackers or rice cakes
- No cream Use two tablespoons butter plus two tablespoons milk
- Add peanut butter Swirl three tablespoons into the melted chocolate
How to Make Ghost S mores Dip
Step by Step Instructions
- Preheat the oven to four hundred degrees Fahrenheit. Place an oven rack in the center position. Lightly grease an eight inch oven safe skillet or baking dish.
- Make the chocolate base. Add chocolate chips, heavy cream, vanilla, and salt to the skillet. Place the skillet over low heat on the stovetop. Stir slowly until the chocolate just melts and turns glossy and smooth. Remove from heat. If you prefer not to use the stovetop, combine these ingredients in a microwave safe bowl and heat in twenty second bursts, stirring between rounds, then pour into the skillet.
- Arrange the ghosts. Stand large marshmallows upright on the chocolate, packing them snugly to cover the surface. Leave small gaps so heat can circulate and the tops toast evenly.
- Add faces. Gently press two candy eyes into the upper third of each marshmallow. If you do not have candy eyes, dot small chocolate chips point side in or draw eyes after baking with a melted chocolate drizzle.
- Bake. Transfer the skillet to the oven and bake five to eight minutes until the marshmallows are puffed with lightly golden tips and the chocolate bubbles at the edges. Watch closely near the end since marshmallows toast quickly.
- Finish and serve. Let the pan rest two to three minutes so the chocolate sets slightly yet stays scoopable. Serve warm with graham crackers, pretzels, and fruit slices. Remind guests the skillet will be hot and place it on a trivet.
- Refill trick. If guests eat the top but chocolate remains, add a few more marshmallows and return to the oven for two to three minutes to create a fresh ghost layer.
Pro Tips & Variations
Tips
- Use mixed chocolates. Blend dark and milk chocolate for depth without overwhelming sweetness.
- Salt matters. A pinch of salt sharpens chocolate flavor and balances the marshmallows.
- Watch the broil. If you broil to toast faster, keep the door cracked and watch constantly to avoid burning.
- Warm dippers. Lightly warm pretzels or graham crackers for an extra cozy contrast with the cool fruit.
Variations
- Vegan Use dairy free chocolate, coconut cream, and vegan marshmallows. Skip candy eyes or make eyes with mini chocolate chips.
- Gluten free Pair with gluten free crackers and fresh fruit. The dip itself is naturally gluten free if using certified chocolate and marshmallows.
- Savory sweet swirl Add two tablespoons tahini or peanut butter to the chocolate for nutty depth.
- Caramel ghost dip Drizzle two tablespoons warm caramel over the melted chocolate before adding marshmallows.
- Extra spooky Serve alongside party favorites such as Halloween Food Ideas For Parties and Halloween Dinner Ideas.
Serving Suggestions
- Dippers Graham crackers, chocolate chip cookies, vanilla wafers, pretzel twists, rice crisps, apple and strawberry slices, and banana rounds.
- Savory balance Pair with a simple veggie tray or the skull platter vibe at Easy Halloween Food to offset the sweetness.
- Party board Create a dessert board with this skillet in the center plus mini treats like Halloween Candy.
- Finger friendly mains Serve next to bite size options such as Halloween Finger Foods so guests can snack and mingle.
- Themed dinner Pair with a dramatic entree like Spooky Dinner and a fizzy punch for a full themed night.
Storage & Reheating
- Fridge Cool completely, then cover the skillet or transfer to an airtight container. Refrigerate up to three days.
- Reheat Oven method is best. Warm at three hundred degrees Fahrenheit for eight to ten minutes until the chocolate softens and marshmallows puff again. Add a few fresh marshmallows to refresh the look.
- Microwave Heat individual portions in a microwave safe bowl in fifteen second bursts until gooey.
- Freezer Not recommended. Marshmallows change texture in the freezer and can weep when thawed.
FAQ about Ghost S mores Dip
Can I make Ghost S mores Dip ahead of time
Assemble the chocolate layer a day ahead and refrigerate. Add marshmallows and bake just before serving for the best puff and toast.
What skillet or dish works best
An eight inch cast iron skillet heats evenly and keeps the dip warm. A ceramic baking dish works well too. Avoid glass under the broiler.
How do I keep it warm on a buffet
Place the hot skillet on a warming tray or set the oven to two hundred degrees Fahrenheit and refresh guests plates as needed.
Can I reduce the sweetness
Use mostly dark chocolate, add a bit more salt, and serve with salty dippers like pretzels. Pair with lighter sides from Halloween Food Recipes to balance the menu.
How do I make faces without candy eyes
Press mini chocolate chips into the marshmallows before baking or dot on melted chocolate after baking using a toothpick.
Final Thoughts on Ghost S mores Dip
This Ghost S mores Dip is the cozy shareable dessert that checks every box for October gatherings. It is fast, festive, and flexible for many diets. The chocolate base is rich, the marshmallow ghosts are adorable, and the whole skillet invites people to gather and dip together. For a full themed spread, mix it with playful bites like Easy Halloween Food and kid loved Spooky Snacks.
If you make this recipe, save it to Pinterest so you can find it for your next party, leave a rating and a comment with your favorite dippers, and subscribe for more easy holiday recipes. I love seeing your ghost faces and creative spins. Tag a friend who always volunteers to bring dessert and share the S mores joy.
Ghost S’mores Dip
Equipment
- 8-inch oven safe skillet or baking dish
- oven
- Stovetop or microwave
Ingredients
Chocolate Base
- 2 cups chocolate chips or chopped bars any combo of milk, semisweet, or dark
- 1/3 cup heavy cream or coconut cream use coconut cream for dairy free
- 1 teaspoon vanilla extract
- pinch fine salt to balance sweetness
Ghosts and dippers
- 20-24 large marshmallows for the ghosts
- Candy eyes optional
- Graham crackers for dipping
- Assorted dippers sliced apples, strawberries, banana, pretzels, cookies
Instructions
- Preheat the oven to 400°F (200°C) and place an oven rack in the center. Lightly grease an 8-inch oven safe skillet or baking dish.
- Make the chocolate base by adding chocolate chips, heavy cream, vanilla extract, and salt to the skillet. Heat over low heat on the stovetop, stirring slowly until the chocolate melts and becomes glossy and smooth. Remove from heat. Alternatively, heat in a microwave safe bowl in 20-second bursts, stirring in between, then pour into the skillet.
- Arrange the marshmallows upright on the chocolate, packing them snugly but leaving small gaps for heat circulation.
- Press two candy eyes into each marshmallow’s upper third. If candy eyes are unavailable, use small chocolate chips or draw faces after baking with melted chocolate.
- Bake the skillet for 5-8 minutes until marshmallows puff and have lightly golden tips and chocolate bubbles at the edges. Watch closely to prevent burning.
- Let the pan rest 2-3 minutes to slightly set but remain scoopable. Serve warm with graham crackers, pretzels, and fruit slices. Warn guests the skillet will be hot and place it on a trivet.
- If guests eat the top but chocolate remains, add a few more marshmallows and bake for 2-3 minutes to create a fresh ghost layer.
