Directions:

• Line 2–3 baking sheets with parchment.
• Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
• In a microwave-safe bowl, melt white candy melts.
  
• Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
• In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
  
• Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
  
• Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
  
• Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
  
• Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
  
• Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
• Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
  
• For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
  
• Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
  
• Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
  
• Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.