Spooky Strawberry Ghosts: Easy 4-Ingredient Halloween Treat

I’ll never forget the first time I made Strawberry Ghosts for my niece’s Halloween party. Her eyes lit up when she saw these adorable spooky treats – like magic, ordinary strawberries transformed into a parade of playful ghosts! What I love most about these white chocolate-dipped strawberries with ghost faces is how ridiculously easy they are to make, yet they look like you spent hours in the kitchen.

Now it’s become our annual tradition – every October, we gather around the counter with bowls of melted chocolate and giggle as we give each strawberry ghost its own silly personality. Whether you’re hosting a party or just want a fun after-school project with kids, these little guys are guaranteed to disappear faster than a ghost in the night!

Table of contents:

Ingredients for Strawberry Ghosts

Here’s everything you’ll need to create your own spooky strawberry ghosts:

• 12 medium/large fresh strawberries (look for plump, evenly shaped ones)
• 1 cup white chocolate chips (I prefer Ghirardelli or Guittard for best melting)
• 1 teaspoon coconut oil (this helps the chocolate stay silky)
• Black decorating gel (make sure it’s food-safe – Wilton makes a great one)

That’s it! Just four simple ingredients for the cutest Halloween treat you’ll make this year. Pro tip: gather all your ingredients before starting – melted chocolate waits for no one!

How to Make Strawberry Ghosts

Okay, let’s turn these strawberries into the cutest little ghosts you’ve ever seen! The process is simple, but I’ve learned a few tricks over the years that make all the difference between ghostly perfection and melted chocolate messes.

Preparing the Strawberries

First rule of Strawberry Ghosts: they must be bone dry! I learned this the hard way when my first batch turned into a clumpy disaster. Wash your berries gently under cool water, then pat them like you’re putting a baby to sleep – super gentle but thorough. I actually let mine air dry for about 10 minutes on paper towels too, just to be safe. Any water will make your chocolate seize up, and then you’ll have sad ghosts instead of spooky-cute ones.

Dipping and Decorating

Now for the fun part! Melt your white chocolate chips with the coconut oil in 30-second bursts in the microwave, stirring between each one. When it’s smooth as a ghost’s sheet, we’re ready to dip. Hold each strawberry by its leaves (like you’re holding a tiny umbrella) and dunk about ¾ of the way up. Give it a little swirl as you lift it out – this helps prevent that awkward chocolate bulge at the bottom.

Let them set on parchment paper for about 15 minutes. This is when the magic happens! Use a toothpick to dot on two eyes and draw a little “O” mouth with the black gel. My niece loves giving them different expressions – some surprised, some happy, some just plain silly. The toothpick gives you way more control than squeezing straight from the tube.

Pop them in the fridge for 15 minutes to set completely, then watch them disappear (from the plate, that is – ghost jokes never get old).

Why You’ll Love These Strawberry Ghosts

Seriously, what’s not to love about these adorable little ghosts? Here’s why they’ve become my go-to Halloween treat year after year:

• No-bake magic: No oven required – just melt, dip, and decorate!
• Kid-approved fun: My niece and nephew fight over who gets to draw the faces (and sneak tastes).
• Under 30 minutes: From fridge to finished faster than you can say “Boo!”
• Personality plus: Give each ghost its own expression – grumpy, silly, or scared!
• Secretly wholesome: I mean, there’s fruit under all that chocolate… that counts, right?

Trust me, these disappear faster than actual ghosts at a Halloween party!

Tips for Perfect Strawberry Ghosts

After making hundreds of these little ghosts (and yes, a few failures along the way), here are my best tricks for ghost-making success:

• Room temp berries are happier berries – Cold strawberries make the chocolate set too fast and crack
• Coconut oil is your friend – Start with 1 tsp, but add more by the 1/4 tsp if your chocolate feels too thick
• Don’t skip the fridge time! That final chill makes the chocolate nice and crisp
• Work fast but don’t rush – Melted chocolate waits for no one, but shaky hands make messy faces

Follow these and your ghosts will be the cutest on the block – promise!

Strawberry Ghosts Variations

Who says ghosts have to be boring white? Once you’ve mastered the basic Strawberry Ghosts, try these fun twists:

• Spooky drizzle: Melt some dark chocolate and zig-zag it over your ghosts for a “haunted” effect
• Candy eyes: Swap the gel for mini candy eyeballs (so cute, they’re scary!)
• Banana boos: Use banana chunks instead of strawberries – just dip the tips!
• Colorful spirits: Add food coloring to the white chocolate for pastel ghosts

Get creative – every ghost deserves its own personality!

Storing Strawberry Ghosts

Here’s the ghostly truth – these cuties taste best the same day, but if you must store them, here’s how to keep them fresh and adorable:

• Use an airtight container lined with parchment paper
• Single layer only! Stacking smushes their little faces
• Refrigerate for up to 2 days (any longer and they get weepy)

Pro tip: Let them sit at room temp for 5 minutes before serving – cold chocolate doesn’t show off their full flavor!

Strawberry Ghosts Nutrition

Here’s the nutritional breakdown per strawberry ghost (because even cute little ghosts need to watch their figure!):

• Serving Size: 1 strawberry ghost
• Calories: 65
• Sugar: 6g
• Sodium: 10mg
• Fat: 4g
• Saturated Fat: 2.5g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 1g

Now, here’s my ghostly disclaimer (said in my best spooky voice): These values are estimates based on my usual ingredients. Your numbers might float around a bit depending on the specific brands you use – especially the chocolate and strawberry sizes. The coconut oil adds healthy fats, and remember – there’s actual fruit in there, so I’d say that balances out the chocolate… right? Boo-tiful!

Strawberry Ghosts FAQs

Over the years, I’ve gotten spookily similar questions about these little ghosts, so let me haunt you with some answers:

Can I use milk chocolate instead of white?
Oh, I wish! But trust me, I learned this the hard way – milk chocolate turns too dark for the ghost faces to show up. The black gel just disappears into the chocolate like, well, a ghost in the night. Stick with white chocolate for properly spooky visibility!

How early can I make these before my party?
They’re best the day-of when the strawberries are freshest, but if you’re ghosting (I mean, hosting) a big event, you can make them up to 24 hours ahead. Just store them in the fridge – any longer and they start to get a bit… spirited (read: soggy).

What can I use instead of coconut oil?
No coconut oil? No problem! Vegetable shortening works just as well to keep your chocolate smooth. I’ve even used a tiny bit of refined coconut oil when I wanted no coconut flavor. But skip the butter – it can make your chocolate seize up faster than a ghost spotting sunlight!

Share Your Ghostly Creations in the Comments!

Now it’s your turn to create some spooky strawberry magic! I’d absolutely love to see your ghostly creations – did you give yours big googly eyes? A mischievous grin? Maybe you tried the dark chocolate drizzle for extra drama? Snap a photo and tell me all about your Halloween kitchen adventures in the comments below!

And hey – if you ran into any ghostly troubles along the way (we’ve all had chocolate disasters!), shout those out too. Maybe one of our fellow bakers has the perfect solution. Happy haunting… I mean, baking!

For more fun recipes and inspiration, check out our Pinterest page!

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