Even the most challenged cook can whip up the hocus pocus needed to make this delicious dip. Chocolate chips, ghost marshmallows, and whiskey cream combined in your cauldron creates the ideal simply sweet last course. Guests will attest the level of scrumptiousness is complete sorcery, leaving ghouls and goblins all shrieking for s’more!
Ingredients:
2 Cups Semi-Sweet Chocolate Chips
¼ Cup Jackson Morgan Southern Cream, brown sugar and cinnamon
1 Bag Ghost Marshmallows
Mini Chocolate Chips for Ghost “Eyes”
Graham Crackers, for serving
Directions:
Preheat the oven to 425 degrees. Oil the bottom of a 9 inch cast iron pan with a high heat oil such as avocado oil. Then add chocolate chips and pour Jackson Morgan Southern Cream over the chocolate chips and stir. Top with ghost marshmallows, completely covering the chocolate chips. Place mini chocolate chips over the ghost eyes.
Bake for 10-12 minutes. If marshmallows are not golden enough, you can use a kitchen torch to brown them. Serve with the graham crackers. Cheers!
