The technique to get the ghost shapes is surprisingly easy. When you get to the chocolate layer in the recipe, reserve a tablespoon of dark chocolate in a piping bag to pipe on the ghost eyes and mouth. For the ghost bodies , pipe a circle of white chocolate on the still melted dark chocolate, then drag a skewer from the centre of the circle to create a tail. Wipe the skewer between ghosts for the best effect, then pipe on some eyes and a mouth.
250g shortbread biscuits
55g melted butter
150g dark brown soft sugar
400g can condensed milk
pinch of salt
200g dark chocolate
100g white chocolate
Square brownie tin approx 20cm
Put the biscuits in a bag and crush with a rolling pin until like large breadcrumbs. Line the tin with baking parchment. Mix the crushed biscuits with the melted butter, then press it firmly into your lined tin and chill in the fridge for 30 minutes.
Heat the sugar,salt and remaining butter in a non-stick pan, stirring until melted. Add the condensed milk and bring to a boil, stirring continuously. Cook for a couple of minutes or until the filling has thickened. Pour the caramel over the base. Cool on a work surface for 15 minutes and then chill in the fridge until set.
Melt the chocolate in separate bowls over pans of simmering water. Pour the dark chocolate over the caramel and then reserve a tablespoon of dark chocolate in a piping bag. For the ghost bodies, pipe a circle of white chocolate on the melted dark chocolate, drag a skewer from the centre of the circle to create a tail. Wipe the skewer between ghosts for the best effect then pipe on some eyes and a mouth.
Chill in the fridge until set. Remove from the tin and cut into squares, dip your knife in hot water between cuts to help cutting through the chocolate.