- 1 kg Milano Chocolate Filled Cookies
- 6 oz white almond bark melted
- 45 mini chocolate chips
How To Make
- 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.