These are super easy to make ghosts. Oreo cookies filled with dulce de leche and coated with white chocolate. Great for Halloween if you add candy eyes and the rest of the year if you leave them plain.
A unique treat
I used to make these white chocolate cones with a homemade shortbread base. I still do sometimes, but I wanted to share something simple for Halloween with you.
So I used Oreo cookies.
Our Halloween treats recipe archive is growing; this update was long overdue.
I use dulce de leche for the filling because I'm in Argentina, and we eat it like there's no tomorrow. But you can use buttercream, marshmallow, or peanut butter.
If you have leftover Oreos, you can also make Halloween spiders.
Ingredients
- Cookies: use store-bought or homemade Oreos. They need to be small. You can also use shortbread cookies, chocolate chips, or peanut butter. They all work. Make sure they're not large.
- White chocolate: the type used for candy is the best as it melts well, such as Merckens coating melting wafers. I also have great results with Callebaut white chocolate callets.
- Dulce de leche: it's a sweet milk jam, a caramel-type spread popular in Latin America and easily available online. I use Vacalin dulce de leche repostero, thicker and made especially for fillings. For options, read below.
- Candy eyes: they're edible and available online like Festival candy eyes treat toppers.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
The filling
We have a popular candy bar similar to these called dulce de leche cones. They're coated with dark chocolate and have a vanilla cookie on the bottom. They are the most amazing thing.
These ones today are made with Oreo cookies and white chocolate to resemble ghosts because, you know, Halloween.
Other options: use marshmallow fluff, peanut butter, or any type of buttercream you like with the cookie you choose.
How to make Halloween ghosts
I posted a short step-by-step reel making white chocolate oreo ghosts.
Pipe the filling of choice on the cookies, making a cone.
Dip it into the melted white chocolate, letting the excess drip before placing it on the wire rack to cool.
Kitchen Notes
Candy eyes: add them after the coating has cooled down but before it dries completely. They won't stick if the chocolate is too warm.
When to eat them: the coating has to be dry and solid before you can eat these Halloween ghosts. You can place them in the fridge to speed up the process.
Storage: keep them at room temperature if the room is cool and in the fridge if not. Don't stack them.
Related recipes you might like:
One last thing
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White Chocolate Dulce de Leche Cones
Ingredients
- 24 small Oreo cookies
- 2 cups dulce de leche, marshmallow fluff or buttercream.
- 6 ounces white chocolate, melted and warm, such as Merckens coating melting wafers. I also have great results with Callebaut white chocolate callets.
- 48 candy eyes, like Festival candy eyes treat toppers
Instructions
- Fill a piping bag with a wide plain tip with 2 cups dulce de leche or filling of your choice.
- Have ready a wire rack with 24 small Oreo cookies.
- Starting in the middle, squeeze the dulce de leche until it almost reaches the edges, and then keep squeezing as you lift the piping bag until you reach the desired height.
- Melt 6 ounces white chocolate in the microwave or over a pan of hot water.
- If the filling is soft, put the cones in the freezer or refrigerator until they are firm enough to turn upside down.
- Dip them upside down into the melted chocolate until completely coated.
- Let the excess drip and place them on the wire rack.
- Let cool until you can place 48 candy eyes without them falling because the chocolate is too warm.
- Let dry completely until the shell is firm before eating. You can put them in the refrigerator to speed up the process.
- Store at room temperature or in the fridge.
Alice @ Hip Foodie Mom says
ah, ok. . now I know how to thicken dulce de leche!! mine from today definitely was not thick but good for my cookie recipe and for topping on ice cream. Thank you, Paula!