With only two ingredients and a handful of basic supplies, you can make these deliciously easy White Chocolate Ghost Pops in only a matter of minutes. Let me show you how…
These White Chocolate Ghost Pops are so scary easy to make that even the kids can get into the act and make them for their friends.
I almost hesitate to call it a recipe because with only two ingredients, in all actuality, it’s more of a “method” than anything else. So here then is the “method to my madness.”
…”insert evil laughter here…” 😉
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making White Chocolate Ghost Pops is available at the end of this post.Jump to Recipe
The ingredients needed for making White Chocolate Ghost Pops;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links for your consideration and shopping convenience.
- White Chocolate Chips
- Semi-Sweet Chocolate Chips (minis and regular size)
Kitchen equipment and wrapping items needed;
- Microwave-safe Bowls
- Spoons and/or Spatulas
- Small Offset Spatula or Butter Knife
- Baking Sheets
- Parchment Paper
- Zip-Top Bag or Piping Bag
- Sucker Sticks or Craft Sticks
- Cello Bags
The cellophane bags (listed above and shown in the video) work great for packaging larger decorated sugar cookies too, so think ahead because as we all know Christmas is right around the corner.
How’s THAT for scary news?!!
For additional fun (and sometimes spooky) Halloween recipes, please click on the following titles for;
*Gory Brain Food Jello (pictured below) from (yours truly) Kudos Kitchen
*Spooky Spider Chocolate Cheese Ball from The Two Bite Club
*Boo Berry Pie (pictured below) from (yours truly) Kudos Kitchen
*Goosebumps Halloween Punch from Sugar and Soul
*Rat Loaf Meatloaf (pictured below) from (yours truly) Kudos Kitchen
*Vampire Blood Strawberry Floats from Daily Dish Recipes
*Frankenstein Rice Cereal Treat (pictured below) from (yours truly) Kudos Kitchen
*Devilish Halloween Deviled Eggs from Jenni Field’s Pastry Chef Online
*Spooky Swiss Meringue Skull (pictured below) from (yours truly) Kudos Kitchen
*White Chocolate Ghost Pops (pictured below and found right here) from (yours truly) Kudos Kitchen
Below is the printable recipe card and instructions for making for today’s White Chocolate Ghost Pops.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post.
These scary easy white chocolate ghost pops require only two ingredients and a few easy kitchen tools. Get the kids busy helping. They're going to love making these fun pops.
- 1 bag white chocolate chips
- 12 pieces mini semi-sweet chocolate chips for the eyes
- 6 pieces standard size chocolate chips for the mouth
Microwave the white chocolate on medium-low power until smooth and creamy. NOT HOT!
*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 of this size 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)
Tools and equipment:
baking sheets, parchment paper, plain paper, pen or pencil, scissors, 2 medium microwave safe bowls, offset spatula or butter knife, spoon or spatula, sucker sticks or popsicle sticks, cellophane bags (optional), ribbon (optional)
I sincerely hope you’ve enjoyed today’s easy recipe/method for making White Chocolate Ghost Pops as much as I’ve enjoyed bringing it to you!
Wait, before you go I’d like to take a moment to coordinate this post with this fun and whimsical Nightmare Before Christmas wine glass set that I’d painted for a customer several years ago.
To this day, they’re still some of my favorites! I only wish I had painted myself a set…and who knows? Maybe someday I still will.
**Note – The post above includes affiliate links. As always, I truly thank you for your support!