1-Place cookies upside down on a parchment-lined baking sheet with the solid chocolate side up.

2-Melt the candy melts until smooth, then dip the bottoms of the caramel candies in the melted candy, letting excess drip off.

3-Place each dipped caramel in the center of a cookie and add one colored candy on the candy melt band.

4-Let them set for 15-30 minutes; refrigeration can speed this up, but it might chill the chocolate.

1-Place pretzels on waxed paper.

2-Melt chocolate chips until smooth, then use piping bags for regular and red-dyed chocolate to decorate: pipe into the holes, add chocolate chips in the top holes, press candy corn with the pointed end down in the center chocolate, and add red-dyed chocolate for the wattle.

3-Let them set for about 5 minutes.

1-Melt white chocolate chips until smooth, then carefully separate the large Oreo cookie to keep the filling intact.

2-Press six candy corn tips into the filling, pipe melted white chocolate on the filling, and reattach the top cookie.

3-Decorate with mini Oreos and chocolate chips using melted chocolate, and add red-dyed chocolate near the beak for the wattle, then let set for 5 minutes.

1-Melt the candy melts, then dip the flat end of each chocolate kiss in the melted chocolate and place it on the flat side of a wafer cookie to attach.

2-Place the cookie side down on parchment paper.

3-Use a bag with a small cut corner to pipe chocolate onto a mini chocolate chip and attach it on the wafer as the stem, then let set at room temperature or refrigerate for 5 minutes.