This no-bake peanut butter ghost bark is so gooey and delicious. Layers of peanut butter and cornflakes topped with a layer of chocolate and white chocolate ghosts.
This post is sponsored by Philadelphia Cream Cheese. As always, all opinions are my own.
Who’s ready for some PB ghost bark?
Here we go. Mix together some maple syrup, peanut butter and cream cheese.
Add some cornflakes.
Press into a well greased pan and top with melted chocolate.
Add a few dollops of white chocolate.
Using a toothpick, drag out the bottom of your ghosts and add some black sprinkles for eyes and a mouth.
Refrigerate an hour or overnight until firm and ready to cut into irregular shapes.
If you give this recipe a try be sure to tag me on Instagram @kuuipovea and be sure to save the recipe to your Halloween PINTEREST board.
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Ingredients
- 1/2 cup honey
- 1/2 cup real maple syrup*
- 1 cup creamy peanut butter
- 4 oz Philadelphia Cream Cheese room temperature
- 6 cups corn flakes
- 12 oz semi-sweet chocolate melted
- 4 oz white chocolate melted
- Black sprinkles for decorating (optional)
Ingredients
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Instructions
- Prepare a 9x13 inch baking pan with parchment paper or non-stick cooking spray.
- In a large bowl with a hand mixer or stand mixer with paddle attachment; mix together honey, maple syrup, peanut butter, and cream cheese until creamy. Stir in corn flakes, mixing well until combined. Spread into prepared pan, packing it in tightly by pressing down mixture with your hands.
- Melt chocolate chips. Pour melted chocolate over the bars and spread evenly. Melt the white chocolate and to make the ghosts, spoon a small dollop (1 teaspoon for small ghosts and 1 tablespoon for larger ghosts) of white chocolate onto the semi-sweet chocolate about 1 inch apart. Using a toothpick or skewer, drag the white chocolate into a ghost shape. Insert sprinkles for eyes and mouth.
- Transfer the bark to the fridge and chill 1 hour or until set. Use a sharp knife to cut irregular shapes. Keep refrigerated until ready to serve.
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