Lollipop Ghosts Food

LOLLIPOP GHOSTS

Steps:

• In a microwave, melt white chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. , Remove lollipops from molds. Use melted milk chocolate chips to add faces to ghosts. Refrigerate until serving.

HALLOWEEN LOLLIPOP GHOSTS FOR KIDS

Steps:

• To make a ghost head: Drape the napkin over the top of the lollipop; tie the yarn/ribbon around the napkin at the base of the lollipop where it meets the stick.
• You'll end up with a ghost head and flowing white ghost body.
• Draw eyes and mouth on the head with a black pen; markers may run/bleed.
• Boo!

GHOST LOLLIPOP INVITATIONS

Steps:

• Drape 2 paper towel squares over the top of a lollipop to create the ghost's head. Tie a piece of black ribbon at the neck and draw on a spooky face. Write all the party details on the inside of the paper towel, including the date, time, and place. Hand-deliver.
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GHOST LOLLIPOP INVITATIONS

Steps:

• Drape 2 paper towel squares over the top of a lollipop to create the ghost's head. Tie a piece of black ribbon at the neck and draw on a scary face. Write all the party details on the inside of the paper towel, including the date, time, and place. Hand-deliver.

HALLOWEEN CHOCOLATE LOLLIPOPS

Steps:

• In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. , Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside. , Melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip. , Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside. , Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving.