Ingredients
12 ounces white chocolate chips
1 1/2 tablespoons vegetable oil
Lollipop sticks
Mini chocolate chips
Preparation
Line a baking sheet with waxed paper; set aside.
Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.
