To Make Nutter Butter Ghosts:

Cup of Yum
1. Melt the almond bark per the package instructions.
2. Dip the cookie part far down into the melted almond bark. Or place the entire cookie into the melted almond bark and use a fork to lift the cookie out, allowing the almond bark to drip off.
3. Place the coated cookie onto a parchment or wax paper-lined sheet.
4. Place two mini chocolate chips for the eyes. For the mouth, place one chip turned upside down onto the front of the cookie.
5. Sit at room temperature or chill in the refrigerator to allow the almond bark to harden.

To Make Dipped Pretzels and Mummy Pretzels:

1. Melt almond bark per package instructions.
2. For the sprinkled pretzel sticks, dip the pretzel into the melted almond bark and let excess almond bark drip off by tapping on the side of the bowl.
3. Lay the pretzel on a parchment or wax paper lined sheet.
4. Sprinkle with Halloween sprinkles. Allow to harden at room temperature or chill in the refrigerator.
5. For the mummies, place the pretzel stick in the melted almond bark, remove with a fork and let excess almond bark drip from the pretzel.
6. Place pretzel stick on a parchment or wax paper lined pan. Allow them to harden.
7. Once the almond bark has hardened, in a small microwaveable bowl melt 4 oz of white almond bark per package instructions.
8. Transfer to a small sandwich bag. Snip off a corner of the bag and drizzle melted almond bark in lines back and forth across the hardened pretzel sticks.
9. Place two small candy eyes on the melted almond bark.
10. Allow the sticks to sit at room temperature or place them in the refrigerator to chill and harden the almond bark.

To Make Salted Chocolate Mandarin Orange Slices:

1. Melt the candy/chips per package instructions.
2. Dip the orange segments halfway into the chocolate and lay on a parchment or wax paper-lined pan.
3. Sprinkle with coarse salt while the chocolate is still soft.
4. Refrigerate to harden the chocolate or if using candy melts it will harden at room temperature.