Yield: 6 ghosts
- 6 Twinkies
- 1/4 cup heavy cream
- 12-oz package white chocolate chips
- 16 Raisinettes or raisins
1. Cut off bottom quarter of each Twinkie and stand them up on a plate. Bring cream to a boil in a saucepan. Add chips, reduce heat to low, and stir until chips are melted and mixture is smooth.
2. Spoon the cream mixture over each Twinkie, covering the cake and letting some pool at the bottom to form a base. Keep the mixture warm and stir regularly as you go. Add Raisinettes or raisins for spooky eyes.