Ingredients

The following ingredients have 6 Servings
  • 1 bag (12 ounces) white chocolate chips
  • 12 pieces mini semi-sweet chocolate chips (for the eyes)
  • 6 pieces standard size semi-sweet chocolate chips (for the mouth)

Instruction

  • Microwave the white chocolate on medium-low power until smooth and creamy. *Note-Check and stir the chocolate often so the chocolate doesn't scorch and seize.
  • Carefully pour the melted chocolate into a large zip-top bag and work the chocolate into the corner of the bag. Set aside.
  • Trace 6 ghost shapes onto copy paper (3" wide x 4" tall). Perfection isn't needed here.
  • Cut the ghosts shapes with a scissors and place them on a baking sheet.
  • Place a sheet of parchment paper on top of the ghosts on the baking sheet and add a sucker stick to each ghost (making sure you leave enough room for the stick to be flat and so that the ghosts don't touch each other)
  • **NOTE - TWO baking sheets and two pieces of parchment may be needed for making six ghosts.
  • Use the scissors to snip the corner of the zip top bag and outline and fill the ghosts (and over the stick) liberally with the melted chocolate.
  • Use an offset spatula or butter knife to spread the chocolate smoothly over each ghost.
  • Place 2 mini semi-sweet chocolate chips for the eyes, and 1 regular semi-sweet chocolate chip for each ghost's mouth.
  • Place the baking sheet and ghosts on a level surface in the freezer for 30 minutes.
  • Once frozen, carefully add the ghosts to the cellophane bags and tie with ribbon (optional)