2 TBS white chocolate chips, chopped into smaller pieces to resemble fangs and bone chips
Cover a large cookie sheet with parchment paper. Set aside.
Combine black candy melts and dark chocolate chips in a microwave safe bowl (Pyrex measuring cups are great). Heat the chocolate in 30 second increments, stirring well after each one, until fully melted.
Transfer the chocolate to the prepared baking sheet and use a nonstick spatula to spread it out into approximately a 9x13 rectangle. Sprinkle nuts on top and press down lightly. Place the pan in the freezer to set up. Wait 15 minutes, and then begin the next step.
Repeat the melting process with the red candy melts in a clean microwave safe bowl. Once melted, remove the sheet pan from the freezer and pour the red chocolate over the first layer. Use a nonstick spatula to spread it out, and then sprinkle the white chocolate pieces on top.
Freeze until set. Break into pieces of desired size.
Store in the refrigerator or freezer to keep chocolate nice and firm.