Instructions
Prepare Mini Chocolate Bars:
Melt cocoa dark chocolate in a microwave-safe bowl using 30-second intervals, stirring in between until melted.
Add black oil-based candy color to achieve desired color. Add paramount crystals if chocolate becomes too thick.
Fill each cavity of the silicone bar mold with the melted black chocolate.
Tap the mold on the work surface to release air bubbles and smooth chocolate.
Place in the freezer for 10-15 minutes until hardened. Remove bars from mold and sharpen edges with a paring knife.
Spray with jewel dust for decoration.
Bake Sugar Cookies:
Roll out sugar cookie dough and cut into 24 candy corn and 3 fluted round shapes using respective cookie cutters.
Bake according to recipe instructions and let cool completely.
Prepare Buttercream Frosting:
Color buttercream frosting with gel food coloring to achieve yellow, pumpkin, slate, and black colors.Fill piping bags fitted with corresponding tips, yellow #35, pumpkin #1M, slate #805 and black #104.
Place leftover buttercream in a tipless bag.
Assemble Cookie Pizza:
Place a cake drum on a turntable for easy decorating.
Place the first layer of cookies on the cake drum with the leftover buttercream.
Pipe alternating colors and designs around the outside edge of each cookie for the first and second layers, filling in the remaining space with leftover filler buttercream.
Gently stack the next cookie layer and press into the buttercream. Continue until all three layers are stacked.
Decorate:
Decorate the tops of the cookies with buttercream frosting as desired, using larger piping tips first and working your way down.
Add sprinkle mix to the orange rosettes and place the Halloween-themed sugar layons and the black mini chocolate bars.
Finish the cookie pizza with a spray of jewel dust for extra sparkle.
Enjoy your Halloween Sugar Cookie Pizza!
