Halloween Treat: Candy-Coated Ghosts and Jack-O'-Apples

Directions

1. Start by rinsing the 6 apples and patting them completely dry. Pull off the stems, then insert an ice pop stick into each apple, ensuring it stands straight. Lift each apple briefly to confirm it's secure on the stick.
2. For the jack-o'-lantern apples, microwave the 12 ounces of orange candy coating in 30-second bursts, stirring until smooth (roughly 1 minute total). Tip the bowl to create a deep pool of coating, then submerge an apple and rotate it to cover fully. Remove and keep spinning the stick for about 60 seconds to help the coating adhere evenly.
3. Set the apple upright on parchment paper. Repeat coating for the remaining 5 apples. Let them dry at room temperature for 1 hour, or speed up by refrigerating for about 15 minutes.
4. Work the 10 chocolate chews in your hands until pliable, then roll them out flat with a rolling pin. Use a knife or kitchen scissors to cut out jack-o'-lantern facial features (eyes, nose, mouth).
5. Brush a thin layer of light corn syrup on the back of each cutout, then press them onto the hardened orange apples to form a pumpkin face.
6. Roll the 3 ounces of green fondant to a 1/4-inch thickness and use a fondant cutter to create flower shapes for the pumpkin stems.