Ingredients

  • 1 pkg Milano Chocolate Filled Cookies
  • 6 oz white almond bark melted
  • 45 mini chocolate chips

Instructions

  • Carefully dip a Milano cookie into the melted white almond bark.
  • Place on a silicone baking sheet or parchment paper.
  • Place 3 mini chocolate chips onto the ‘ghost’. Two up top, close together for the eyes, and then one in the middle below for the mouth.
  • Repeat with remaining cookies. Let cool to set. Store in an airtight container at room temp for up to 3-4 days.