Strawberry Ghosts Halloween Fun

Strawberry Ghosts are a playful spin on chocolate-dipped strawberries that turn a simple fruit into something truly fun for Halloween. With just a handful of ingredients and barely any cooking, these treats have become my go-to when I want something festive at the last minute or a project for kids to help with. They look charming on a party tray and taste as good as any high-end confection.

Every Halloween party I host, these are the first to disappear from the dessert table. I first made them when my oldest asked for a “spooky snack,” and now it is our October tradition that always gets lots of laughs.

Gather Your Ingredients

• Fresh strawberries: look for bright red berries with green caps, make sure they are unbruised and dry for best chocolate coverage
• White candy melts: these provide the signature ghost color and are easy to melt and work with compared to regular white chocolate, pick a reputable brand for smooth results
• Milk or dark chocolate melts: these give definition to the ghosts’ faces, and a melting chocolate works better for piping details than chocolate chips
• Parchment paper: prevents sticking and makes cleanup effortless

How to Make It

Prepare the Strawberries:

Rinse strawberries thoroughly under cold water and pat them completely dry with a towel, then lay them out for at least ten minutes to ensure not a drop of water remains—any lingering moisture will cause the chocolate to seize or slide off later.

Line the Tray:

Place a large piece of parchment paper over a baking sheet. This is where your dipped berries will set, keeping them from sticking and allowing for easy transfer.

Melt the White Candy:

Set white candy melts in a saucepan over low heat, stirring gently with a spatula until everything is smooth and liquid. Do not let any steam or water get into the melt or it may clump.

Dip the Strawberries:

Hold each strawberry firmly by its leafy top and lower it into the warm melted candy, swirling to cover most of the berry. When setting it onto the parchment, drag lightly to form a ghostly “tail” at the base—this extra touch gives each ghost its floating look.

Set the Coating:

Allow the dipped berries to dry at room temperature, or slide the tray into the fridge if you want to speed things up. The coating should be firm and matte before the next step.

Decorate the Faces:

Melt milk or dark chocolate, pour it into a small plastic bag, and snip a tiny corner to use as a piping tool. Carefully draw two round eyes and a little oval for the mouth on each berry. Get creative—lopsided faces and wavy expressions just add to the spooky charm.

Final Chill and Serve:

Let the chocolate faces harden before removing the ghosts from the sheet. Refrigerate if your kitchen is warm to prevent melting or smudging.

My favorite part of this recipe is piping on the silly faces—every year my youngest tries to make the ghosts “smile big.” We always take a photo before the first one disappears. These moments are sweet in every way.

Flavor Boosters

Store Strawberry Ghosts in a single layer in an airtight container, lined with dry paper towels to absorb extra moisture. Do not stack, as the decorations will smudge. If preparing ahead, keep them refrigerated but pull out a half-hour before serving for the best flavor and “snap.”

Serving Suggestions

Arrange Strawberry Ghosts on a black or orange platter scattered with crumbled chocolate cookies for a graveyard tray effect. They also look great tucked into lunchboxes for a holiday surprise, or atop cupcakes and cakes for extra Halloween flair. For parties, offer them alongside other fruit for a lighter dessert option.

Creative Twists

Instead of candy melts, you can use high-quality white chocolate bars with a teaspoon or two of coconut oil for a smoother dip. If you do not have piping bags, a plastic sandwich bag snipped at the corner works perfectly for faces. Candy eyeballs from the baking aisle make decorating super quick and kid-friendly.

The ghost faces don’t need to be perfect—lopsided or goofy features only add to the festive magic. These treats have become my low-stress answer to the “what will we bring to the Halloween party” question and their simplicity means I can let kids take charge with confidence.

Common Questions About the Recipe

→ How do you get the chocolate to stick to the strawberries?

It's important to thoroughly dry strawberries before dipping. Any moisture can prevent chocolate from adhering smoothly.

→ What kind of chocolate works best for ghost faces?

Use either milk or dark chocolate melts for easy piping and clear, contrasting features.

→ Can candy melts be thinned if they’re too thick?

A small amount of coconut oil can help thin out the candy melts for easier coating and smoother results.

→ How should the finished treats be stored?

Keep the strawberries in an airtight container lined with paper towels to prevent condensation and sogginess.

→ Is refrigerating the strawberries necessary after decorating?

Refrigeration helps set the chocolate quickly and keeps the berries firm until serving.