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Wash and dry. Rinse the strawberries and lay them on paper towels to dry completely.
Prep. Line a baking sheet with parchment paper. Place the strawberries next to the pan and set out a hot pad for the melted chocolate.
Melt. In a small pot over low heat, melt the white candy melts a few pieces at a time, stirring constantly with a rubber spatula until completely smooth (at least 5 minutes). Remove from the heat.
Dip. Tilt the pot so the chocolate pools on one side. Hold each strawberry by the stem, dip it to coat both sides, and set it on the parchment. Gently drag it forward as you place it to form a ghost tail.
Set. Let the strawberries sit on the counter until the coating is hard.
Decorate. Melt the milk or dark chocolate and spoon it into a zip-top bag. Snip a tiny corner and pipe eyes and a mouth onto each ghost. Let set, or chill in the fridge to speed things up.

Dry the berries completely before dipping so the chocolate sticks evenly and doesn’t seize.
Melt the chocolate slowly over low heat to keep it smooth. A double boiler or microwave at 50% power also works.
Hold each strawberry by the stem for easier, cleaner dipping.
Give each ghost a different expression to make them extra fun.
If the parchment curls, spray the pan lightly with cooking spray before laying the parchment down.
Storage: Keep in an airtight container with wax paper between layers. They’re fine at room temperature if served the same day; otherwise, refrigerate for 2–3 days.

Nutrition is an estimate and will vary with the brands used.