Ghost Sticks

3 lb. almond bark or white chocolate
aluminum foil
oil for greasing foil
15 to 20 wooden ice cream or candy sticks
42 chocolate chip pieces or raisins

Melt white chocolate or almond bark until smooth in top of double boiler over simmering water. Cover baking sheet with foil and grease lightly. Place stick on baking sheet 4 inches apart. Spoon melted white chocolate or almond bark in ghost shapes over top of sticks. Use chocolate pieces or raisins for eyes. Refrigerate on baking sheets until chocolate or almond bark is firm. Makes 15 to 20 ghosts.

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