Halloween Charcuterie Board

Directions

1. Place slightly more than half of one bag of white candy melts into a small microwave-safe bowl.
2. Heat in 15- to 30-second bursts, stirring frequently. Avoid overheating. Mix in 1 teaspoon of canola oil or shortening to make the candy more fluid.
3. Pour the melted candy into the skull mold, filling the face side.
4. Use a spoon to spread the candy melt evenly, reaching the top and covering the edges.
5. Lightly tap the mold on a countertop to release air bubbles. Set the mold on a baking sheet to keep it flat, then refrigerate for about 30 minutes until firm.
6. Melt the rest of the candy melts and pour a second layer into the mold, repeating the spreading and tapping.
7. Chill for another 30 minutes or until completely hardened.
8. Carefully peel the silicone mold away from the candy skull. Flip the mold over onto a flat surface and slowly remove the silicone entirely.
9. Warm a large skillet over low to medium-low heat. Put the skull face-up in the skillet and watch closely. Once the edges are even, take it off the heat. Flip the skull over and use a paper towel or gloved hand to smooth the top edge. Keep the skull in a gallon-size ziploc bag until needed.
10. In a small microwave-safe bowl, heat about 1 cup of chocolate chips in 15- to 30-second intervals, stirring often; don't overheat. Using a spoon, drop chocolate into a plastic spider mold, filling to the top without spilling over. Start at the center and push chocolate outward to fill all crevices. Tap the mold on a hard surface to release bubbles. If needed, scrape the back flat with a metal spatula. Refrigerate for about 15 minutes until hard, then remove gently. Optionally, brush on edible shimmer dust.
11. The chocolate spiders can be served plain or dusted with edible shimmer. For white skulls, use white candy melts and an ice cube mold, following the same method; add black edible dust if desired.
12. Set the chocolate skull in the middle of the charcuterie board.
13. Arrange larger treats around the skull in small stacks, rows, or piles, and place any bowls or serving dishes nearby.
14. Fill in empty spaces with the remaining candies, using the smallest pieces to fill gaps. Also fill the serving dishes.
15. Scatter small candies and decorative elements around the board for a final touch.
16. Distribute the chocolate spiders and any extra skulls across the board, then add any last decorative items before serving.