Banana Ghosts with Peanut Butter Dip
Recipe courtesy of Amy Stevenson for Food Network Kitchen

Banana Ghosts with Peanut Butter Dip

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  • Level: Easy
  • Total: 2 hr 30 min (includes freezing times)
  • Active: 15 min
  • Yield: 4 to 6 servings
These frozen banana ghosts are a fun Halloween snack that’s also super easy. They’re great with the sweet and creamy peanut butter dip made extra spooky with a spider web piped from melted chocolate. Feel free to add apple and pear slices as well as graham crackers to round out the platter with more dipping options. The ghosts and dip can be made ahead but the dip will firm up when chilled, so be sure remove it from the fridge about 30 minutes before serving.





Special equipment:
8 lollipop or ice pop sticks, a toothpick
  1. Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
  2. Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
  3. Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
  4. Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.