Strawberry Ghost Pops

Directions

1. Chill the strawberries in the refrigerator for about two hours before you begin. This makes them cold, which helps the chocolate coating firm up faster.
2. Prepare a baking sheet or plate by covering it with parchment or wax paper. Make sure it can fit inside your refrigerator.
3. Chop the white chocolate into small pieces and put them into a microwave-safe bowl.
4. Microwave the chocolate in 30-second intervals, stirring well after each session, until it is fully melted and smooth. Avoid overheating; stop as soon as it's liquid and glossy.
5. Remove the green tops from the strawberries, then set them cut-side down on a paper towel to absorb moisture. Too much liquid can prevent the chocolate from setting properly.
6. Dip one end of a cake pop stick into the melted chocolate, then gently insert it into the pointed tip of a strawberry. Repeat for all strawberries.
7. Hold the first strawberry by its stick and submerge it into the chocolate, turning to coat completely. Use a spoon to drizzle chocolate over any bare spots.
8. Immediately set the coated strawberry flat side down on the prepared tray. Press two edible candy eyes onto the top to create a ghost face. If the chocolate has hardened, dip the back of each eye into the melted chocolate to help them stick.
9. Continue with the rest of the strawberries, then transfer the tray to the refrigerator so the chocolate can fully set.
10. Once firm, you can store the ghost pops in a cool, dry spot until serving. For best results, make them on the day you plan to serve so the strawberries stay fresh.