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Ghostbusters Stay Puft Marshmallows

Ghostbusters Stay Puft Marshmallows: Fun No-Bake Halloween Treats

Create nostalgic Ghostbusters Stay Puft Marshmallows this Halloween, a delightful no-bake treat that brings joy to any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Setting Time 10 minutes
Total Time 40 minutes
Servings: 12 marshmallows
Course: Desserts
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marshmallow Base
  • 12 large Marshmallows Use mini marshmallows for bite-sized versions.
For the Coating
  • 1 cup White Chocolate Substitute with white chocolate chips if needed.
  • 1 tablespoon Vegetable Shortening Can substitute with coconut oil or butter.
For the Dusting & Decoration
  • 1 cup Powdered Sugar Light dusting for traditional look.
  • 1 Black Edible Marker Melted chocolate can replace if unavailable.
  • 12 pieces Candy Eyes Alternatives include fondant or chocolate chips.

Equipment

  • microwave-safe bowl
  • parchment paper
  • Spoon or spatula

Method
 

Step-by-Step Instructions
  1. Melt the chocolate by combining 1 cup of white chocolate and 1 tablespoon of vegetable shortening in a microwave-safe bowl and heating at 50% power for 30 seconds, then stir until smooth.
  2. Dip the bottom of a large marshmallow into the melted chocolate and press it onto a parchment-lined baking sheet to create the base.
  3. Stack two additional marshmallows on top of the base, dipping them in the melted chocolate to secure them in place.
  4. Dip the entire marshmallow figure in the remaining melted white chocolate ensuring an even coat, then let excess drip off.
  5. Place candy eyes on top of the marshmallow figure while the chocolate is still tacky.
  6. Dust with powdered sugar and use a black edible marker to draw a smile, then let rest for 10 minutes before serving.

Nutrition

Serving: 1marshmallowCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 10mgPotassium: 20mgSugar: 12gIron: 2mg

Notes

Store in an airtight container at room temperature for up to 5 days. Avoid refrigeration to prevent chocolate from blooming.

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