If you like Reese’s ghosts you’ll love our peanut butter ghosts! Covered in white chocolate these little ghosts are easy to make and fun for Halloween!

You might like our homemade butterfingers, our 3-ingredient Twix bites, or our Halloween brownie pops!

Watch our step by step video!

White Chocolate Peanut Butter Ghosts

These little ghosts are as cute as they are delicious. They taste just like Reese’s white ghosts and are fun to make. I use the same peanut butter filling for the ghosts as my peanut butter eggs (Reese’s copycat). You can also make these in pumpkin shapes by forming them with your hands, or rolling the peanut butter filling out with a rolling pin and cutting out the shapes with a small pumpkin cookie cutter!

Peanut Butter Ghosts Ingredients

The ingredients are super simple, and you probably have most of them on hand already.

Butter: just a small amount to make the filling smooth and easy to handle. I use salted butter exclusively for all of my baking and cooking, but you can use unsalted.
Peanut butter: obviously. I prefer creamy peanut butter to closely resemble Reese’s peanut butter filling.
Vanilla: just a splash for flavor. Have you tried making your own vanilla extract?
Powdered sugar: for texture. The powdered sugar gives the dough stability and makes it easy to form into shapes.
Milk: This helps thin the dough a bit. You can use more or less than what I used to achieve the perfect consistency.
White chocolate: you can use almond bark, chocolate chips, or melting wafers. I used melting wafers this time.
Sprinkles: I used these sprinkles for the eyes. You can also use black sugar balls or mini chocolate chips.

3 More Chocolate-Covered Treats To Make!

One batch will make 20 ghosts. You can store the ghosts in an airtight container in the refrigerator for up to 2 weeks. They taste delicious frozen, too!

How To Make Peanut Butter Ghosts

Make the peanut butter dough: Combine softened butter, powdered sugar, vanilla, peanut butter and milk in a mixing bowl. You can use a Danish dough whisk or electric mixer. Mix until a soft dough forms. If your dough feels a little dry you can add an additional teaspoon of milk.

The dough will be soft and easy to form.

Shape the ghosts: Pinch off the dough (or use a small cookie scoop), 1 Tablespoon at a time, and roll into balls. Flatten slightly and make an oval shape, tapering at the top and wider at the bottom. The warmth from your hands will keep the dough soft and easy to work with.

Freeze: Place the ghosts onto a parchment or wax paper lined baking sheet. Freeze for 30 minutes, or until hard. The colder the ghosts, the easier they are to dip.

Melt chocolate: Melt the white chocolate according to the package instructions, or in a double boiler.

Note: I microwaved mine at 50% power in 30-second increments. I find that this is the best method for working with candy melts. When I use chocolate chips I microwave a full power in 20-30 second increments. If you find that your chocolate isn’t as thin as you’d like for dipping you can add a teaspoon of solid vegetable shortening or coconut oil to thin it (shortening is preferred).

Dip ghosts: Dip frozen peanut butter ghosts into the white chocolate using a fork. Tap the fork against the side of the bowl to allow excess to drip off. Drag the fork against the side of the bowl to remove even more chocolate then slide the ghost onto the parchment or wax paper-lined baking sheet.

Working quickly, add the candy eyes before the chocolate hardens.

Continue until all ghosts have been dipped in chocolate. The peanut butter filling may start to soften by the time you get to the last few ghosts. No worries, just pop them back into the freezer for a few minutes. You can also keep half of the un-dipped ghosts in the freezer while you dip the first half and then pull them out later.

I hope you love these little ghosts as much as we do!

Peanut Butter Ghosts Recipe (Printable Version)