• For the Halloween Chocolate Bark:
• Place the semi-sweet chocolate chips in a heatproof bowl over a pan of simmering water. Turn the water off and let the bowl sit for ten minutes.
  16 ounces semi-sweet chocolate chips
• Stir the chips until they are completely melted.
• Stir in the toffee bits and pecans.
  1 cup toffee bits, 1 cup chopped pecans
• Spread the bark mixture on a sheet pan lined with parchment paper.
• Melt the white chocolate using the same method of a heatproof bowl over simmering water (or follow the directions on the chocolate you’re using – some give different guidelines).
  8 ounces white chocolate chips
• Drizzle about 1/3 of the white chocolate over the chocolate bark mixture.
• To the remaining white chocolate, add yellow food coloring. Drizzle about ½ of the yellow chocolate over the bark.
  12 drops yellow food coloring
• Into the rest of the melted white chocolate, add the red food coloring to make a bright orange color. Drizzle the orange chocolate over the chocolate bark.
  6 drops red food coloring
• Put the pan in the refrigerator for two hours to set up. Remove the pan and break the bark into randomly sized pieces.

For the Ghosts in the Graveyard:

• Use the red velvet cake mix to bake 24 cupcakes according to the package instructions. Let the cupcakes cool completely before decorating.
  1 package red velvet cake mix
• To make the black frosting – add the black food coloring to ½ can of purchased chocolate frosting. Stir until completely mixed and no streaks of color remain.
  ½ can chocolate cake frosting, 25 drops black food coloring
• Lightly frost each cupcake and set aside.
• Cut the bottom off of 25 “tombstone” shaped cookies (I used Pepperidge Farms Milano cookies).
  25 tombstone shaped cookies
• Using a small round piping tip, pipe the letters “R. I. P.” onto each cookie top.
• Push the cookies into the cupcakes.
• Make ghosts using purchased vanilla or cream cheese frosting.
  ½ can vanilla or cream cheese frosting
• Use a large round piping tip or make a piping bag with a large opening from a resealable plastic storage bag.
• Use a small round tip with more of the black frosting to create eyes and a mouth for each "ghost."

For the Mummy Cookies:

• Spread each cookie with black frosting.
  1 dozen sugar or peanut butter cookies, ½ can chocolate cake frosting
• Create the mummy’s eyes by making a circle of white frosting with a black dot in the center of each.
  ½ can vanilla or cream cheese frosting
• Create the mummy’s wrappings using either a piping bag or a resealable plastic storage bag with a small diagonal cut across the corner. Pipe the frosting back and forth to create the linen wrappings.