If you're more of the sweet than spooky type, this Halloween dessert has your name written all over it. A dark, gooey ganache made with Dark Cocoa Candy Melts and heavy whipping cream is poured onto a cookie crust, then topped with your favorite Halloween candies and sprinkles. Who needs ghouls or goblins when you've got ganache?
In bowl of food processor, process cookies until fine crumbs form. In small bowl, stir together cookie crumbs and butter. Press mixture into bottom of 9 in. removable bottom tart pan. Bake 8-10 minutes or until fragrant. Remove from oven; cool completely on cooling grid.
In medium microwave-safe container, combine Candy Melts Candy and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Cool slightly, pour into cooled crust and let stand until ganache mixture is thick enough that the candies will not sink, about 30 minutes. Top with assorted sprinkles and candies. Cool completely.