Line a baking tray with grease proof paper.

Place the chocolate/candy melts into a heat proof bowl and place in the microwave, in 20 second increments, stirring in-between until all the chocolate is melted. Leave to cool for 2-3 minutes.

Place Twinkie halves onto your lined tray, leaving at least 2 inches between each one.

Spoon around 1tbsp of melted chocolate on the top of a Twinkie half and then using a small spoon, help the chocolate fall down and cover the Twinkie by spreading it slightly. It will fall down itself, but you may have gaps, so once the chocolate has pooled at the bottom, you can bring some back up to cover any holes.

Note* You can try and dip the Twinkies into the melted chocolate, but I found spooning it over the top much easier.

Smooth over the front and back of the Twinkie with the back of your spoon and spread any excess chocolate down to the bottom to create a little “puddle” around the Twinkie.

Repeat until all Twinkie halves are covered. Leave them to set for 5 minutes, before placing 2 sugar eyes on each Twinkie. Leave to set completely; at least an hour, before gently peeling the Ghost Twinkies from the grease proof paper.

I found it easiest to grab the Twinkie between my fingers and pull straight upwards. Trying to bend or pull at an angle could make the chocolate puddle at the bottom break.

Ghost Twinkies will keep in an airtight container, at room temperature for 3 days, or in the fridge for 4 days.