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1
Scrunch up pieces of aluminum foil to make twelve 1/2-inch by about 1-inch cone-like molds for forming the ghosts.
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2
Set aside.
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3
Line a baking sheet with parchment paper.
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4
Mix the apple, nuts, 1/3 cup of the chocolate chips, and caramels together in a bowl.
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5
Preheat the oven to 400 degrees F.
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6
Remove phyllo from the package, unroll, and cover with a damp towel.
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7
(Take care to keep the phyllo covered while you form the ghosts.)
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8
Lay 1 sheet of phyllo on a clean work surface, brush lightly with the butter.
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9
Fold the sheet in half, brush the surface again with butter.
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10
Fold phyllo 1 more time to make a square.
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11
Place a heaping tablespoon of the apple filling in the center of the square.
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12
Gather the corners of the phyllo up around the filling, then pinch the dough around the filling.
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13
(It should look like a Halloween sheet ghost, with a small head and a drape of phyllo.)
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14
Place the foil cones inside the open part of the phyllo.
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15
Lay the ghost flat on the prepared pan, reshaping the phyllo if needed.
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16
Repeat with the remaining filling and phyllo.
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17
Bake until the phyllo is light brown and crisp, about 15 minutes.
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18
Cool.
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19
When ready to serve, melt the remaining 2 tablespoons chocolate chips in a small bowl in the microwave.
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20
Generously sift confectioners' sugar over the ghosts.
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21
To make the ghost eyes, lightly touch 2 spots on the head of each ghost with a moist finger to remove some of the sugar.
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22
Then dab or pipe the melted chocolate in the 2 spots to make eyes.
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23
Cool, remove the foil molds and serve standing on a platter.
