Ghost Marshmallow Brownies

Directions

1. Set your oven to 350°F. Grease a 9x9-inch baking pan with butter, then line it with parchment paper, leaving some overhang on two sides. Butter the parchment as well.
2. In a large heatproof bowl placed over a pot of simmering water, combine 1/2 cup butter cubes and 1 1/4 cups semisweet chocolate chips. Stir until melted and smooth. Remove from heat and whisk in 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Then whisk in 3 large eggs one at a time until fully incorporated.
3. Whisk in 1/4 cup unsweetened cocoa powder and 1/2 teaspoon kosher salt. Gently fold in 1 cup all-purpose flour, 5 chopped Reese's Peanut Butter Cups, 1/2 cup M&M's, and 1/2 cup candy corn. Pour the batter into the prepared pan.
4. Bake for 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely in the pan.
5. Use the parchment overhang to lift the brownies out of the pan. Cut into 16 squares. Arrange the squares on a parchment-lined rimmed baking sheet. Place one large marshmallow on top of each square.
6. In a medium heatproof bowl, microwave 1 1/2 cups white chocolate chips with 3 tablespoons coconut oil until melted. Stir until the mixture is smooth.
7. Drizzle the white chocolate mixture over each marshmallow-topped brownie. Refrigerate until set, about 10 minutes.
8. Use black decorating gel to draw eyes and a mouth on each marshmallow to create ghost faces.