White Chocolate Strawberry Ghosts

Ingredients:

• 1 pint Strawberries
• 8 oz Ginger Evans White Baking Chips
• 2 oz Ginger Evans Semi-Sweet Chocolate Chips
• as needed, Coburn Farms Milk
• as needed, Triumph Parchment Paper
• as needed, Medeiros Cooking Spray

Directions:

1. Line a baking sheet with parchment paper and spray with cooking spray.
2. Turn burner on low heat, place 1/4 cup of white chocolate chips into a small saucepot, and stir constantly with a rubber spatula.
3. Gradually keep adding in chips until all of the white chocolate is melted about 5-7 minutes.
4. Hold pot at an angle and dip strawberries into pot by grabbing the stems.
5. Place strawberries on parchment, slightly dragging bottom of strawberries so that you create a ghost tail. Continue for all strawberries.
6. Let chocolate cool and set, then repeat step 2 using semi-sweet chocolate chips.
7. Once the chips are melted, place in a Ziploc bag with a small cut in the corner. Pipe on eyes and mouth and let set. Place in fridge to set quicker.
8. Use your leftover melted semi-sweet chocolate to pipe cob webs on another sheet of parchment paper.
9. Place ghosts on the set cob webs and enjoy!

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