White Chocolate Bark Ghosts

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White Chocolate Bark Ghosts
Perfect for a Halloween from home, these white chocolate granola bark ghosts are the ideal sweet treat. Made with Lizi’s Original Granola, this seasonal recipe is a must make for families, and you can even personalise yours by adding some of your own favourites when decorating like raisins or nuts.
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Servings
ghosts
Servings
ghosts
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Instructions
  1. Draw wobbly ghost shapes on the back of your non-stick baking paper
  2. Break the chocolate into a heatproof bowl and put over a pan of simmering water. Make sure the water doesn’t boil and watch carefully. Do not stir too much. As soon as the chocolate starts to melt, lift it off the heat and stir gently, it should all melt and combine quite easily
  3. Once the chocolate has melted, lift the bowl onto a heatproof surface and let the chocolate cool a little at room temperature. It is much easier to work with when it isn’t so hot and so runny
  4. Lay the baking paper, with the ghosts underneath on a large flat baking tray
  5. Use a teaspoon to spoon roughly 2 teaspoons of the chocolate into the middle of one of the ghost shapes, use another clean teaspoon to nudge the chocolate to fill the ghost outline. Don’t worry if the chocolate overflows the lines a little, they will still look great. Repeat until all of the ghosts are filled with the chocolate
  6. Return to the first ghost and add another layer of chocolate in the same way so the ghosts are a bit thicker and sturdier to handle
  7. Put the granola into a jam jar and with another spoon, start at the first ghost (the chocolate should be starting to set by now) and sprinkle some granola across the bottom of the chocolate ghost. Continue until all of the ghosts have a covering of granola
  8. Press two sugar eyes and a raisin mouth into the chocolate to give the ghosts spooky faces
  9. Carefully put the whole tray of ghosts into the fridge to set. It is best to leave them overnight
  10. The chocolate ghosts are great for Halloween treats or as toppings for ice cream or cakes. They will soften quite quickly once outside the fridge. If you want them to last longer or to be able to give them as gifts, you will need to temper the chocolate first
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