Divide the cream cheese frosting equally into two separate bowls.

Add a few drops of green food coloring to one bowl and orange food coloring to the other.

Stir each until the color is uniform.

Transfer each color of frosting into its own resealable plastic bag.

Press the air out, seal the bag, and snip a small piece off one bottom corner to create a piping bag.

Arrange the Oreo THINS on a flat surface. Pipe a generous, circular dollop of frosting into the center of each cookie.

Gently press an unwrapped chocolate candy kiss down into the center of the frosting.

If using, immediately add Halloween sprinkles around the frosting base before it sets. Let them sit for a few minutes to firm up before serving.

Turn each unwrapped Reese’s Cup upside down so the wider side is on the bottom.

Gently push one pretzel stick into the center of each Reese's cup to form the broom handle.

Pull apart the licorice into individual strands. Cut each strand into thirds.

Take one small piece of licorice and wrap it tightly around the pretzel where it meets the Reese's cup. Tie a simple knot to secure it and trim any excess licorice.

Carefully separate the Oreo THINS cookies and scrape off the cream filling.

Break each cookie wafer in half. This can be tricky, so be gentle! These will be your bat wings. It's okay if some break; you'll have extras.

Place the white chocolate chips in a microwave-safe bowl. Microwave in 25-second intervals, stirring in between, until fully melted and smooth.

Transfer the melted white chocolate to a resealable plastic bag and snip off a tiny corner.

Pipe two small dots of white chocolate on the sides of a Reese's Cup and attach an Oreo half to each side to create the wings.

Pipe two more tiny dots of chocolate on the front of the Reese's Cup and press the candy eyeballs into place. Allow the chocolate to set completely.

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper for easy cleanup.

Arrange the pretzel snaps in a single layer on the prepared baking sheet.

Place one unwrapped Rolo candy on top of each pretzel.

Bake for 2 to 4 minutes. You want the chocolates to be soft and glossy, but not melted into a puddle.

Remove the baking sheet from the oven. Immediately and gently press one Halloween-colored M&M and one large candy eyeball into each softened Rolo.

Let the treats cool completely at room temperature or place them in the refrigerator for about 30-60 minutes to speed up the hardening process.