Martha Stewart. It's simple and the perfect activity for Halloween. Great to do with children, too!
WHITE CHOCOLATE GHOST POPS
Makes about 15
12 ounces white chocolate chips (I use Ghirardelli or Guittard white baking bars)
1 1/2 tablespoons vegetable oil
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.