1. Line a rimmed baking sheet with parchment and scatter half the Oreo chunks over it.

2. Melt white chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth.

3. Pour the chocolate onto the sheet and spread to about a 1/4-inch layer with a spatula.

4. Quickly top with remaining Oreos, candy corn, eyeballs, and sprinkles; press lightly to adhere.

5. Drizzle with melted dark chocolate or peanut butter if using; sprinkle sea salt if desired.

6. Chill until fully set, 15–20 minutes, then break into about 24 shards.

7. Store airtight at room temperature up to 3 days, or refrigerate if your kitchen is warm.