Halloween Ghost Smores Recipes

Steps:

• In food processor, place flour, brown sugar, cinnamon, baking soda and butter. Cover; process with on-and-off pulses until mixture looks like coarse meal. Add honey, milk and vanilla. Cover; process with on-and-off pulses just until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap 1 portion of dough on lightly floured surface; roll to 1/4-inch thickness. Cut with 3 1/2-inch ghost-shaped cookie cutter. Place on cookie sheet. Repeat with remaining dough.
• Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely.
• Set oven control to broil. Place 12 of the cookies, bottom sides up, on ungreased cookie sheet; top each with 2 marshmallows. Broil with tops 8 inches from heat 10 seconds or until toasted. Immediately top each with 1 chocolate bar piece and a second cookie, bottom side down; gently press together. Serve immediately.

Steps:

• Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don't stick.
• Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
• Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.
• Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you've made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.