Begin by lining a baking sheet with parchment paper to prevent sticking. Lightly grease your hands with butter or non-stick spray.

In a large saucepan set over low heat, melt the butter slowly. Once melted, add the mini marshmallows and stir constantly until smooth and creamy, about 3 to 4 minutes.

Remove the saucepan from heat and fold in the crispy rice cereal until fully coated. Let the mixture cool for about 5 minutes.

With lightly greased hands, scoop portions of the mixture and shape into oval mounds. Insert a lollipop stick into each mound and place them on the parchment-lined sheet.

Dip each ghost shape generously with the melted white chocolate, ensuring full coverage.

While the chocolate is still wet, press 2 mini chocolate chips onto each ghost for eyes. Allow them to set for 15 to 20 minutes.

Store the pops in an airtight container at room temperature for up to 4 days.