Chocolate Covered Marshmallow Ghosts

• Large marshmallows
• Candies, raisins or dried cranberries
• Baker’s chocolate (dark, semi-sweet or white)
• Popsicle sticks (or wooden skewers)
• Wax paper

Stick 2 marshmallows, one on top of the other, onto a popsicle stick or skewer.

Set in freezer for about an hour to chill.

Melt Baker’s chocolate in microwave or on a low heat on the stove.

Dip chilled marshmallow pops into melted chocolate until marshmallows are completely coated.

Allow excess chocolate to drip off.

Lay marshmallow pops lengthwise on wax paper and press candies, raisins or dried cranberries into the chocolate to make the ghost’s eyes and mouth.

Repeat to make as many as needed.

Chill in freezer until chocolate sets and store in fridge until ready to eat.

By Rochelle Strauss