• Place the gummy worms into a container with a lid, add the whiskey and mix. Cover the container and let sit on the counter for 12-24 hrs.
• To make the pots de crème, whisk the 4 egg yolks with the brown sugar and salt in a medium heat safe bowl, set aside.
• Add the cream and milk to a small saucepan. Heat the cream mixture on medium heat, stirring constantly, until it is simmering rapidly, almost boiling, around 190°F.
• While whisking the egg yolks vigorously, slowly stream in a couple tablespoons of the hot cream mixture. Once combined, continue the process of whisking vigorously while adding a couple tablespoons of the hot cream at a time until you have added about half of the cream mixture. Then pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Whisk vigorously, then return to heat. Cook the pot de creme for a couple more minutes until it reaches 185-190 degrees.
• Remove from heat and add the chocolate. Whisk until combined then immediately pour into your serving glasses or ramekins. For an extra smooth texture pour the pot de creme through a fine mesh strainer into your serving glasses or ramekins.
• Place in the fridge immediately and let cool for at least 12 hours.
• When ready to serve, make the whiskey caramel sauce by combining the caramel, whiskey, cinnamon, and salt and mixing until combined. Pour an even layer over the top of each pots de crème.
• Place the Oreos into a food processor.
• Melt the butter and pour into the Oreos. Pulse until the Oreos have become a sandy texture.
• Top each of the pots de crème with the Oreo butter crumbs.
• Carefully remove the whiskey soaked worms from their container, be gentle as some may be fragile, and place 1-3 worms onto each glass/ramekins.
• Decorate with additional Halloween decor such as candy skulls/bones or gravestones.
• Serve and enjoy! Refrigerate leftovers for up to 3 days.

White candy skulls

• Melt the white candy coating.
• Fill your skull mold with some of the melted candy, hit the mold against the counter a few times to ensure all air bubbles are brought to the surface. Scrape any excess candy from the mold then chill in the fridge or freezer until solid. Repeat as needed.