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)