Jeeny Maltese's Halloween Chocolate Cookie Lollipops: Today

Method

1. Dip the end of each lollipop stick into white melted chocolate, and assemble each cookie pop by opening an Oreo, pressing the chocolate-coated stick into the filling on one half, and gently pressing the other half of the cookie back on top. Allow to set.
2. For the spiderwebs, use melted white chocolate in a bowl. Apart, add a small amount of white chocolate into a small piping bag. Cut a tiny hole in one corner of the bag and set it aside. (Repeat this step with dark cholate also).
3. Hold a cookie lollipop over the bowl of melted white coating and drizzle/coat with a spoon, scraping the excess off the back of the cookie.
4. Set the lollipop on a greaseproof paper-lined baking tray and immediately make a spiderweb by piping a thin line from the piping bag of dark chocolate coating in a spiral, from the center of the cookie outwards
5. Then take a toothpick, place it in the center of the spiral, and drag outwards to the edge of the cookie - repeating this step to make "lines" in the cobwebs. 
6. Wipe off the toothpick between lines, and as soon as one cookie lollipop is done, start the next one. Try to work quickly and if the chocolate coating starts to thicken, reheat it in the microwave for a few seconds and stir until once again smooth.
7. For the ghost lollipops, coat a cookie lollipop with the melted dark chocolate, set it on a lined baking tray, and use a small spoon to immediately place a blob of white chocolate coating slightly off-center on the top of the cookie. 
8. Use a toothpick to drag the white chocolate downward to create a ghost tail and upward on each side (if desired) to create raised arms. Repeat this step with the rest of the lollipops. Allow the lollipops to set. Have a fun, spooky time!
9. Once the ghosts are completely dry, reheat a bit of the leftover dark chocolate, transfer to a small bag, cut a tiny hole in the corner of the bag, and pipe two eyes and a mouth on each ghost.