Oreo ghosts are the same as oreo balls, just shaped differently. I also consider them easier to make, too, because with oreo balls you roll them, then freeze them, then dip them. With the ghosts you shape them, then spoon the almond bark right over them!
With these, it's definitely a "slow and steady" scenario. If you quickly dump the almond bark on, it'll get lumpy and won't cover evenly. So instead, go slowly. Spoon a decent amount over with a plastic mixing spoon (it acted weird when mom and I tried to use a metal spoon) and then use the back of the spoon to guide the almond bark where you want it to go.
Be sure you add enough for them to have a cute little "skirt" at the base, to make sure they really look like ghosts!
Adding the eyes is the most fun part to me!
Let the almond bark completely harden before adding the eyes, or you risk the almond bark simply sinking back into itself, or cracking the soft shell. Take a toothpick, and push it through the almond bark. If you twist the toothpick once embedded, you can create a larger eye socket.
And be sure to experiment with different little shapes! My favorite is the ghost with his little ghost head cocked! It's love at first spook. ;)
Oreo Ghost Recipe
- One package Oreos
- One package full-fat cream cheese, softened
- One package white Almond Bark
- Finely crush the Oreos. (Mom and I used a food processor this time. Or, put them in a large bag, and smash up with a rolling pin.)
- In a large bowl, blend together with cream cheese until fully combined.
- Chill for 30-60 minutes, to make it easier to handle.
- On a sheet of wax paper, roll out oreos to 1-2" tall, with varying heights and widths.
- Chop up and melt Almond Bark, adding in vegetable oil if necessary to make it runny enough.
- Spoon A.B. over the oreo shapes, using the spoon to guide it along the ghosts to make sure they're fully covered. (Watch out for their butts! Mom and I miss those most often.)
- Let fully harden, then use a toothpick to form their eyes.