Reese's Ghost Pop Tarts

Reese’s Ghost Pop Tarts- Ghost shaped pie dough is filled with Reese’s spread for a fast, fun, and festive treat!

October 8, 2024 by Nicole Collins

Today, we’re making Reese’s Ghost Pop Tarts!

Somehow, it’s almost Halloween; but here I am still hanging on to summer for dear life. The weather has been unseasonably warm for this time of year, and my brain just cannot seem to process that we’re in October. That we’re in the last quarter of the year. That we’re ONE WEEK away from my 40th birthday!

But yet, here we are! So, today we’re making the simplest, spookiest treat perfect for October 31!

Let’s start with the Reese’s filling. It’s just as simple as tossing some Reese’s peanut butter cups in a food processor and hitting the button until the mixture resembles the texture of peanut butter. That’s Reese’s spread! Once upon a time, we used to be able to buy a jar of Reese’s spread at the grocery store, and I was crushed when I found out they discontinued it. But, that’s no longer a problem because ground Reese’s cups are an identical replacement.

The fun of these spooky little treats is the decorating. We’ll start with some store bought pie crust to make this super duper simple. Then, we’ll take a couple ghost shaped cookie cutters to cut out the shapes. A 3 inch cookie cutter is the perfect size. To give our ghosts little faces, I like to take the end of a straw, poke once for each eye, and poke twice on top of each other to make the mouth. It really takes no skill or talent at all.

Then, we’ll dollop little drops of our Reese’s spread in the center of the ghost shapes without faces, spread it out a little bit so it’s flattened out, and seal the ghost faces to the bottom with the tines of a fork. You want to make sure it’s pressed together tightly so the pop tarts don’t burst open in the oven. Then to help the ghosts turn nice and golden, we’ll brush them with a little egg wash, and to the oven they go!

Once the ghosts have baked, we’ll let them cool for just a few minutes before topping them with a quick and easy glaze. For the glaze, we’ll take some powdered sugar and some milk, and give it a good mix until it’s nice and smooth. Then, we’ll pour it all over the surface of the ghost. Now, the glaze will likely fall into the holes we made for the eyes and mouth, but that’s ok. I find that if I pick up the pop tarts and hold them upside down while the glaze is freshly wet, enough of the glaze will come out of the eye pockets that you can still see the shape of the face.

From here, it’s time to enjoy! This is definitely a rich treat. It’s warm and comforting. They actually don’t get too ooey gooey on the inside, so they’re not a total mess. But, the thick layer of chocolate peanut butter inside tastes so decadent when paired with that buttery, flaky pie crust.

And, can you guys even stand how freaking cute these are??

Ok, everyone! I’m kinda wanting to go straight from zero to Christmas. Even though I haven’t accepted that it’s not summer anymore, I’m totally in holiday mode!

I hope you guys enjoy! And, let’s eat!

Reese’s Ghost Pop Tarts

Serves: 8 Print

Ingredients:

6 snack sized Reese peanut butter cups
1 box (2 pack) refrigerated pie crust
1 egg + 1 tsp water, well beaten
¾ cup powdered sugar
1 tbsp milk (I used 2%)

Directions:

To the bowl of a food processor, add Reese’s cups. Process on high until the mixture resembles a thick spread the consistency of peanut butter.
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
Make the Pop Tarts: Thaw pie crusts according to package directions. Unroll pie crusts onto a clean surface. Use a 3 inch ghost shaped cookie cutter to cut pie crust into 16 ghosts. Using the end of a straw, poke two holes for eyes and two holes on top of each other for the mouth on half of the ghosts.
Arrange the remaining pie shapes (without faces) on prepared baking sheet. Dollop about 2 tsp of Reese’s spread in the center of each ghost. Flatten the spread slightly with the back of a spoon, making sure to leave at least a ¼ inch border around the edges.
Place the ghost face pieces directly over top of the Reese’s filled pieces, and use your fingers to gently pinch the edges together to seal the pop tarts. Using the tines of a fork, go around the edges of each pop tart again making sure to secure the seam and close the pocket of each pop tart. Brush the tops of each pop tart with egg wash. Bake for 10-12 minutes until the pop tarts are golden. Allow pop tarts to cool for 15 mins.
Decorate the pop tarts: In a small mixing bowl, combine powdered sugar and milk. Stir until completely smooth. Drizzle the glaze over the top of each pop tart, tilting the pop tart to allow any excess glaze to drip off so the glaze doesn’t fill the eye/mouth holes completely. Allow icing to set for about 15 minutes before eating. Enjoy!

Recipe notes:

*This 3 inch ghost cutter set that I used.

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