Cocoa Puffs® Halloween Ghost Pops

Lightly grease 13x9-inch pan with shortening. Line 2 cookie sheets with waxed paper.

In 3-quart saucepan, melt butter over low heat. Add marshmallows; cook, stirring frequently, until melted. Add cereal; stir until evenly coated. Press cereal mixture evenly in pan. Cool completely, about 45 minutes.

Cut into 6 rows by 3 rows to make 18 rectangles. Push 1 lollipop stick into bottom of each bar; place on cookie sheets.

In small microwavable bowl, microwave vanilla baking chips and oil on High 1 minute, stirring every 15 seconds. Dip bars into melted vanilla chips or spoon over top of each; return pops to cookie sheets.

Place 2 miniature chocolate chips in center of each bar for “eyes.” Refrigerate until coating is set. Serve cold or at room temperature.