Reeces Peanut Butter Ghosts
candiquik or chocolate almond bark
white quinn sprinkles for eyes, if desired
1In a large bowl, combine the peanut butter, butter and powdered sugar. Mixture will be stiff.
2On a slightly floured surface, roll out dough to about 1/4 inch thickness.
3Using a ghost cookie cutter, cut out ghosts and place on a foil lined baking sheet. Reroll and cut scraps.
4Freeze the ghosts about 1 hour until solid. Prepare your candy bark according to package directions until melted.
5Using a fork, dip the ghosts in the chocolate and allow excess to drip off. Return to the foil lined sheet to set.
6If you like, gently press two white quinns as eyeballs while the chocolate is still damp.
7Once the ghosts are set, they're ready to eat.