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    Home » Desserts

    White Chocolate Ghosts

    • DF
    • EF
    • GF
    • GF
    September 25, 2025, Updated September 25, 2025 by Lauren Less 1 Comment

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    These White Chocolate Ghosts are a fun chocolate treat or add to your favorite dessert for a spooky Halloween! Making your own candy at home is a fun way to celebrate the holiday. These white chocolate ghosts are a simple, easy and kid-friendly project that doubles as both a dessert and an art activity, with only two ingredients: white chocolate and mini dark chocolate chips for the face. You can whip up something adorable in minutes. I love that they are homemade, allergy-friendly and you can even make them dairy free, so everyone at your party or fall event can enjoy them! I know what it feels like to have multiple food allergies and not be able to enjoy fun treats, so it's really important to me to make adorable desserts that are adaptable so that everyone can enjoy them!

    Jump to Recipe Print Recipe

    What makes them extra special is how versatile they are. You can add them to brownies, cupcakes or cake for a cute addition, use them to decorate a Halloween candy board. Sometimes I'll even float them on top of hot chocolate for a cozy, spooky treat after trick or treating.

    They're the kind of fun, quick project that feels like an art piece but is actually easier than it looks. Please don't be intimidated! They're a festive way to celebrate the season and these homemade chocolate ghosts are the ultimate adorable candy. Cute, quick and delicious, they'll bring plenty of smiles (and maybe a little laughter, to be honest) to your holiday table. I use this recipe to top my Ghost Brownies with; you've got to try them! Also, check out my Gluten Free Fall Desserts for more sweet treats this October. These Turkey Cupcakes are quirky little fall characters, too!

    white chocolate ghosts

    Why You'll Love This Recipe

    Only 2 ingredients and minimal equipment and you'll get this fun, quick and easy edible Halloween treat.

    I adore how fun, cute and festive these are to decorate brownies, cupcakes, or cookies with.

    These white chocolate ghosts are safe, no-bake and fun for little hands to help create spooky shapes.

    Use mini chocolate chips for silly, scary or happy expressions!

    I love that these are such an easy DIY, little edible craft. I also find people are super impressed with any DIY or semi-homemade item like this.

    Perfect for Halloween parties, family nights or as a topping for any chocolate dessert.

    You can also just eat them just as they are, right off the plate!

    white chocolate ghosts

    Equipment Needed

    I used parchment paper, a bowl and 2 spoons to make these easy white chocolate ghosts.

    Ingredients Needed

    White chocolate chips: Any brand that will melt easily. I used a vegan white chocolate for this! Enjoy Life Foods has great vegan white chocolate chips that are bright white and perfect to make ghosts!

    Mini dark chocolate chips: For the little eyes. Enjoy Life has mini dairy free chocolate chips!

    Step By Step Instructions

    Step 1: Grab your ingredients and get everything ready to go.

    Step 2: Melt the white chocolate. I like to do this by microwaving it in 30 second increments. I then stir the chocolate until smooth and silky.

    white chocolate ghosts

    Step 3: Spoon or pour little circles of white chocolate onto parchment paper.

    white chocolate ghosts

    Step 4: Working quickly, use a spoon to smear the white chocolate into the shape of a ghost.

    white chocolate ghosts

    Step 5: Before the white chocolate dries into solid pieces, add a face using 3 mini chocolate chips.

    white chocolate ghosts

    Step 6: Dry your white chocolate ghosts until they have set solidly.

    Storage

    Store ghosts in an airtight container at room temperature for up to 5 days. I always keep them away from heat or sunlight so they don't melt.

    If you live in a warmer climate or just want to keep them extra firm, place them in the fridge in an airtight container for up to 1 week. Let them sit at room temperature for a few minutes before serving so they're not too hard.

    You can also freeze white chocolate ghosts for up to 1 month. Place them in a single layer on parchment paper, freeze, then transfer to a freezer-safe container.

    Variations

    Swap the white chocolate for dark chocolate. You can then use white eyes if you need to.

    Use colored candy melts or chocolate to make ghosts in purple, orange or green, perfect for a fun Halloween party.

    Swirl white and dark chocolate together while melting for a cute marbled effect.

    Try different types of chocolate (dark or colored) for funny, scary or silly expressions.

    After the ghosts set, drizzle dark or colored chocolate on top for extra texture.

    Mix a pinch of cinnamon, pumpkin spice or chili powder into melted chocolate.

    Add colored sugar, edible glitter or sprinkles to the chocolate before it sets.

    white chocolate ghosts

    How To Serve 

    • On top of my Ghost Brownies or even Vegan Pumpkin Brownies.
    • Serve in a cold glass or mug of something hot with Dairy Free Pumpkin Creamer.
    • Top my Pumpkin Crumbl Cookies with them to make spooky cookies!
    • In a bowl of Pumpkin Pie Creami, as a Halloween topping.

    Recipe FAQ

    What do you use white chocolate ghosts for?

    These little white chocolate ghosts are super useful around Halloween. You can use them to top cupcakes, cakes, brownie, or make them into chocolate pops!

    Can I make these dairy free? 

    You can easily make these white chocolate ghosts dairy free by using dairy free or vegan white chocolate chips instead of regular white chocolate.

    Can I use something else for the face?

    Try using candy eyes or black icing instead.

    Do I need special equipment?

    Nope! Just a bowl, parchment paper and two spoons. This recipe is meant to be simple and easy; no molds needed.

    Can I use colored chocolate?

    Yes! Candy melts or food coloring for chocolate can give you orange, purple or green ghosts for a festive, spooky Halloween party vibe.

    How do I get the ghost shape?

    Drop a spoonful of melted white chocolate onto parchment, then smear with the back of the spoon to create a ghostly swoosh. It's fun and easier than it looks.

    Related Recipes

    Be sure to try these fun fall ideas next:

    Caramel Apple Bark

    Gluten Free Apple Cider Donuts

    Gluten Free Crumbl Cookies (Caramel Apple)

    Gluten Free Pumpkin Oatmeal Cookies

    Caramel Apple Grapes

    If you make these White Chocolate Ghosts and loved them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.

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    white chocolate ghosts
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    White Chocolate Ghosts

    Make Halloween baking fun and easy with these adorable white chocolate ghosts! With just 2 ingredients and barely any equipment, they're super simple, kid-friendly and perfect for decorating brownies, cupcakes or cookies.
    Prep Time10 minutes mins
    setting time20 minutes mins
    Total Time30 minutes mins
    Course: baking, Dessert, Desserts
    Cuisine: American
    Keyword: white chocolate ghosts
    Author: Lauren Less

    Equipment

    • parchment paper
    • 1 bowl
    • 2 spoons

    Ingredients

    • 5 oz white chocolate chips
    • Mini dark chocolate chips for the face
    Get Recipe Ingredients

    Instructions

    • Gather your ingredients.
    • Melt the white chocolate. I like to do this by microwaving it in 30 second increments and stirring.
    • Add circles of white chocolate to parchment paper.
    • Quickly, use a spoon to smear the white chocolate into the shape of a ghost.
    • Before the white chocolate dries completely, add a face using 3 mini chocolate chips.
    • Let dry so the ghosts can set.

    More Desserts

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    • gluten free christmas sugar cookies
      Gluten Free Christmas Sugar Cookies
    • pecan pie bars
      Gluten Free Pecan Bars
    • Basil Seed Pudding

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    1. Lauren

      September 25, 2025 at 1:11 am

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    Hi, I’m Lauren! I lived most of my life eating anything my heart desired until I was suddenly diagnosed with several food allergies around age 25. I currently manage wheat, dairy, egg, sesame, maple, soy, buckwheat and peanut allergies.

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