INGREDIENTS
1. 12 ounces white chocolate chips
2. 1 1/2 tablespoons vegetable oil
3. Lollipop sticks
4. Mini chocolate chips
1. Line a baking sheet with waxed paper; set aside.
2. 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.
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