Halloween Treats

• Line a sheet pan with parchment paper and set aside.
• Since white chocolate hardens quickly, it’s easiest to work in several batches: In a microwave-safe bowl, place 1/2 cup white chocolate chips with 1/4 tablespoon vegetable oil in the microwave.
• Microwave for 30 seconds, stir, and microwave another 25 seconds. Stir until melted, microwave for a little longer. Add more vegetable oil if needed.
• Holding the cookie in one hand and holding a spoon in the other, spoon melted chocolate over the top 2/3rds of the cookies.
• Lightly tap the cookies on the edge of the bowl to get a nice even coating of chocolate. (Don’t dip the cookie in the chocolate because the chocolate in the Milano will mix with the white chocolate).
• Place the dipped cookies on prepared sheet pan and allow to completely dry.
• Repeat with remaining cookies.
• Place all the leftover white chocolate (make sure it is still very melted—microwave another 15 seconds if needed) into a small resealable plastic bag (or a piping bag fitted with a #2 tip).
• Cut the very edge corner off of the bag, and pipe melted white chocolate over the cookies to form the “bandages” of the mummy.
• Secure 2 sprinkle eyes on the wet chocolate.

• Prepare pudding according to directions on the box and, using a spatula, gently fold in thawed cool whip. Fold together until smooth.
• Fill up the plastic cups with the pudding mixture. Right before serving (to avoid soggy cookie crumbs), top with the crushed cookies (I just put the cookies in my blender and pulse them until they are in fine crumbs; no need to remove the filling!)
• On the Milano cookies, use edible food gel to write “RIP” on each one.
• Right before serving, add the milano cookies to the pudding cups (they get soggy if added in advance). If desired, add in a gummy worm on top.

• Line an 8 x 8-inch baking pan with parchment paper (or foil) and lightly spray with cooking spray. Set aside.
• In a large pot, add butter and place over medium heat. Melt, stirring occasionally. As soon as butter is melted, add miniature marshmallows. Stir constantly until marshmallows are just melted.
• Remove from heat and stir in salt and vanilla. Separate the mixture evenly into 2 bowls. Dye the marshmallow mixture in one bowl green and the other bowl orange.
• Add 3 cups rice Krispies cereal to each bowl. 

For the Frankenstein Krispies

• Mix all ingredients until well incorporated, then press mixture gently into the prepared pan. Lightly spritz your hands with cooking spray and gently press down the Krispies treats. Pressing too hard will lead to a denser Krispie treat.
• Set Krispies aside to harden a bit. Meanwhile, add the black candy melts and vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds, until the chocolate is melted and smooth.
• Cut out the Krispies into 12 even bars. Dip the top of each bar in the melted chocolate. If desired, add chocolate sprinkles to the top. Using the remaining melted chocolate and a spoon, carefully spoon some of the melted chocolate onto the back of the edible eyes and press to attach right below the “hair.” Do the same for the miniature Reese’s on both sides of the Krispie treat.
• Let harden, then use the black food gel to pipe a zigzag line for a mouth.

For the Pumpkin Krispies

• Mix all ingredients until well incorporated, then lightly spritz your hands with cooking spray. Grab a handful of the Krispies mixture and gently form into a ball. Avoid compressing too much to avoid a hard/dense treat.
• Press a miniature Reese’s cup to the top of the pumpkin and reshape as necessary to form the ball and get the Reese’s cup to hold in place.
• Press in 1–3 miniature M&M’s to look like small leaves.

• Bake both cookies according to package directions. Set aside and let cool completely.
• Meanwhile, prepare the frosting (if making homemade): in a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and salt; beat until completely smooth.
• Frost the bottom side of half of the cookies. Place another cookie on top to make sandwich cookies.
• Pour the sprinkles into a shallow dish and rotate the center frosting of the cookies around the sprinkles until evenly coated.