Place clean, dry Halloween-themed silicone molds (pumpkins, bats, ghosts, etc.) on a tray for easy transfer to the fridge or freezer.

Place the Homefree Mini Cookies in a food processor and pulse until fine crumbs form. Alternatively, seal in a bag and crush with a rolling pin.

In a microwave-safe bowl or double boiler, melt the chocolate chips and coconut oil together until smooth, stirring often. If using chocolate melts. Omit the coconut oil.

Stir the cookie crumbs into the melted chocolate until fully coated. The mixture should be thick but spoonable.

Spoon the mixture into each silicone mold cavity, pressing gently to compact. Smooth the tops with the back of a spoon or off-set spatula.

Place the molds in the refrigerator for 1 hour (or freezer for 30 minutes) until the chocolates are firm and set.

Pop the chocolates out of the silicone molds. If desired, drizzle with extra melted chocolate, sprinkle with sea salt, or add allergen-free Halloween sprinkles.