Ghost Peeps S’mores stand out in a sea of candy corn and gummy worms. They’re playful. They’re nostalgic. And they always get a reaction. Whether you call them Halloween Smores, Ghost Peep Smores, or Halloween S’more Peep Treats, they capture everything that makes this holiday fun. And they come together in minutes.
You’ll learn exactly how to make these gooey marshmallow Halloween goodies, how to shape the ghost marshmallows yourself, and how to give them just the right amount of toast. These aren’t just Halloween Smores Treat Bags for show. They melt, puff, and pull apart just like a campfire classic.
Most people slap a Peep on a cracker and call it a day. But in my Pin Notebook, I keep a few tricks that make the marshmallow ghosts even better. One of them changes the texture entirely.
But we’ll get to that. The secret shows up after the s’mores finish toasting.
Ingredients to Make Ghost Peeps S’mores Kits or Bars
Use graham crackers with some crunch left in them. A soft or stale base will disappear under the chocolate. You’ll want clean edges so the finished s’mores look neat, whether you’re placing them on a serving tray or sliding them into Halloween Smores Treat Bags.
Milk chocolate squares work best here. They melt quickly and match the gentle sweetness of ghost Peeps. Dark chocolate can overpower the marshmallow. I’ve tested it. If you’re making Halloween Ghost S’mores Bars, a thinner chocolate layer bakes more evenly across the pan.
For the ghost marshmallows, slice the flat edge with a steady hand. Two regular marshmallows pressed together will puff up more naturally than a store-bought Peep. That shape is key if you want your s’mores to keep that ghostly silhouette once they hit the broiler.
How to Shape and Toast Your Halloween Peeps
Line a baking sheet with parchment or foil. Preheat your oven to a low broil setting. A toaster oven works just as well. You want a gentle top-down heat. Anything stronger will burn the marshmallows before the chocolate softens.
Build each base with one square of graham cracker and one piece of chocolate. Then place your ghost marshmallow on top. I always press the sticky cut sides together so they hold while baking. They rise evenly that way, without tilting or sliding.
Add the eyes next. Melt a few chocolate chips and dot them on with a toothpick. Let them sit while you prepare the rest. If you’re using edible markers instead, wait until the marshmallows cool.
Broil for 30 to 60 seconds. Don’t walk away. You’ll know they’re ready when the tops start to turn golden. Remove the tray and let the s’mores rest for a couple of minutes. The chocolate should soften but not run.
Transfer to a plate or board. Serve warm. Or cool and wrap for Halloween Smores Treat Bags. I’ve done both, and the texture holds up either way.
If you’re making a themed spread, add Ghost Meringues beside them. Their crispness contrasts beautifully with the gooey s’mores.
A Note on Chocolate Choices
In my Pin Notebook, I’ve compared chocolate chips and bar squares for this recipe more than once. Chocolate chips resist melting. They’re made to hold shape. Bar chocolate, on the other hand, melts fast and evenly.
For a stretchy, oozy center, go with bar chocolate. It gives you that pull-apart texture you expect in s’mores. For party trays or Halloween Peeps ideas that need to sit longer, use baking chocolate squares instead. They firm up better at room temp.
That decision changes the whole experience. Think about how you want to serve them before you reach for the chocolate.
If you want to go even more playful, line them up beside Frankenstein Rice Krispie Treats. Kids notice the color contrast right away.
The Real Trick: What Makes These Stand Out
Here’s where the surprise ingredient steps in. Most people stop at marshmallow, chocolate, and cracker. But a quick swipe of butter on the baking sheet can change everything.
It crisps the base just enough. And the smell as it toasts reminds me of graham cracker crust from a cheesecake. You don’t need much. Just a light coat under the parchment if you want that hint of richness.
I only started doing this after a batch I made for a bake sale. I had run out of nonstick spray and grabbed butter instead. It made the bottom layer firm, golden, and unexpectedly fragrant. Since then, I haven’t made these without it.
If you love creative Halloween baking, you might also enjoy my Spider Web Cheesecake. It brings the same melt-and-chill balance, but with a creamy twist.
Make-Ahead Tips for Halloween Parties
Shape your marshmallow ghosts ahead of time if you’re serving a crowd. You can store them in an airtight container and decorate the eyes the day of. That way, the eyes stay sharp and don’t run.
Let the s’mores cool slightly before packing into Halloween Oreos treat bags or s’mores kits. Once cool, they hold their shape without smudging the wrappers.
For trays, let them cool just enough to handle, then slide them onto your board. Serve within 30 minutes so the texture still feels soft and melty.
Save and Share This Halloween S’mores Idea
Pin these Ghost Peeps S’mores to your Halloween board so you’ll always have them handy for October treat tables. Whether you’re hosting a party or building s’mores kits for friends, this simple recipe adds fun without extra work.
Tell me in the comments how yours turned out. Did you try the butter trick? Did you pack them in bags or serve them warm?
And if you have another DIY ghost-themed treat you swear by, share it. I’d love to add more to my Pin Notebook.
Peep Ghost S’mores
Ghost Peeps S’mores are a fun twist on classic s’mores, made spooky for Halloween with marshmallow ghost Peeps. I layer graham crackers, chocolate, and Ghost Peeps, then melt them into gooey Halloween s’mores that everyone loves. Some call them ghost peep s’mores, others Halloween s’more peep treats, but no matter the name they’re one of the easiest Halloween goodies to share. I’ve packaged them as Halloween s’mores treat bags, set them out as part of s’mores kits, and even baked them into Halloween ghost s’mores bars. Among Halloween Peeps ideas and DIY ghost-themed treats, this recipe is quick, festive, and perfect for parties.
Ingredients
- Graham crackers, broken into squares
- Milk chocolate bars, broken into squares (1 square per s’more)
- Large marshmallows
- Chocolate chips or candy melts (for ghost eyes)
- Optional: Edible food marker
- Optional: Butter or non-stick spray (for baking sheet)
Instructions
- PREHEAT THE OVEN: Line a baking sheet with parchment paper or foil and preheat your oven to low broil. For a toaster oven, set it to toast or broil on a low setting to prevent marshmallows from burning.
- ASSEMBLE THE BASE: Arrange graham cracker squares on the prepared baking sheet and place one square of milk chocolate on top of each cracker.
- SHAPE THE GHOST MARSHMALLOWS: Slice a small piece off one side of two large marshmallows to create flat surfaces. Press the flat sides together to form a wider ghost shape. Repeat this for each s’more and place each ghost marshmallow on top of the chocolate.
- ADD THE EYES: For melted chocolate eyes, microwave a small amount of chocolate chips in 20-second intervals until melted. Use a toothpick to dot two small eyes on each marshmallow ghost and let them set for a few minutes. If using edible markers, wait until after toasting to draw the eyes on cooled marshmallows.
- TOAST THE MARSHMALLOWS: Place the tray under the broiler for 30 to 60 seconds, watching closely. Remove them once the marshmallows are puffed and lightly golden on top.
- COOL SLIGHTLY AND SERVE: Let the tray rest for 1 to 2 minutes so the chocolate softens but doesn’t run. Use a spatula to transfer each s’more to a plate or serving board. Serve warm or within 30 minutes.
Notes
For best results, assemble the ghost marshmallows ahead of time if making a large batch. Use caution with the broiler to avoid burning the marshmallows. Edible markers work best once the marshmallows have cooled slightly.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 66mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
