Line baking sheet with waxed paper and 4 paper baking cups. Insert wooden sticks into stem ends of pears. Melt almond bark according to package directions. Dip one pear into melted almond bark, spooning bark over top to coat evenly. Remove excess by scraping pear bottom across rim of measuring cup. Place on paper baking cup; let set 1 min. Decorate with mini chocolate chips to make ghost face. Repeat with remaining pears. Place spoonful of extra almond bark at bottom of pears for ghost tails. Refrigerate until firm.