1. Line a large baking sheet with parchment paper or a silicone mat.

2. In a medium saucepan, combine sugar and corn syrup. Heat over medium, stirring constantly until it just begins to bubble (do not boil). Remove from heat.

3. Stir in peanut butter, vanilla extract, and salt until smooth.

4. Pour the hot peanut butter mixture over cornflakes in a large bowl and gently mix until evenly coated.

5. Using a spoon or scoop, drop mounds of the mixture onto the prepared tray. Shape into ghost-like forms — tall with a rounded head and wavy bottom. Let cool 15–20 minutes until set.

6. Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.

7. Spoon or drizzle melted white chocolate over each cookie, covering completely.

8. While still soft, add mini chocolate chips or pipe black icing to create ghost eyes and mouths.

9. Let harden at room temperature or in the fridge for 15 minutes before serving.