Halloween Charcuterie Board

Directions

1. Start by placing a bit more than half of a 12-ounce bag of bright white candy melts into a small microwave-safe bowl.
2. Heat the candy melts in 15- to 30-second bursts, stirring frequently. Avoid overheating. Mix in about a teaspoon of canola oil or shortening to create a smoother consistency.
3. Gently pour the melted candy into the skull mold, filling the face side.
4. Use a small spatula or spoon to spread the candy evenly, ensuring it reaches the top edge and covers all indentations.
5. Tap the mold gently on the counter to release any trapped air. Set the mold on a baking sheet to keep it level, then refrigerate for about 30 minutes until firm.
6. Melt the remaining candy melts and pour a second layer over the first, spreading evenly.
7. Chill the mold for another 30 minutes, or until the candy is completely hardened.
8. Carefully peel the silicone mold away from the candy skull by pulling the edges outward. Invert the mold onto a flat surface and lift the silicone off completely.
9. Warm a large skillet over low to medium-low heat. Place the skull face-up on the pan and watch closely. Once the bottom edges melt and become level, remove the skull. Flip it over and use a paper towel or gloved finger to wipe the top edge smooth. Keep the finished skull in a gallon-size zip-top bag until needed.
10. In another small microwave-safe bowl, melt about 1 cup of chocolate chips in 15- to 30-second intervals, stirring often. Do not overcook. Spoon the melted chocolate into a spider-shaped plastic mold, filling each cavity to the top without overflowing. Start from the center and push chocolate outward to fill all crevices. Tap the mold on the counter to remove air bubbles. If there is excess, scrape the back level with a metal spatula. Refrigerate for 15 minutes until fully set, then remove the chocolate spiders. If desired, brush on edible shimmer dust for a sparkly finish.
11. The spiders can be used plain or dusted with shimmer powder. For white skulls, repeat the chocolate-spider process using white candy melts and a skull-shaped ice mold; apply black edible dust if you like.
12. Position the large chocolate skull in the very center of your serving board.
13. Arrange larger treats around the skull, stacking, lining up, or grouping them, and set out any bowls or serving dishes you plan to use.
14. Fill in any empty spaces with the remaining candies, using the smallest pieces to plug gaps. Pour or spoon items into the serving dishes.
15. Scatter small candies and decorative elements around the board for a finished look.
16. Tuck the chocolate spiders and white skulls into various spots on the board, and add any last decorations before presenting.