• NOTE: For this recipe, I used yogurt glass jars, you can use any jars you like.
• Stretch each of the straws open to extend the flexible parts. NOTE: I used a bag of 125 straws.

  Transfer the straws into a Wide Mouth Mason Jar with the flexible side towards the bottom. Set aside.

OREOS PREPARATION

• Add the Oreos to a small food processor. Mix until crumbly and texture resembles wet sand.
  10 Halloween Oreo Cookies
  
• Transfer 1/3 to a plate. NOTE: This is where we will "drop" our worms.
  

JELLO WORMS PREPARATION

• In a large mixing bowl, pour the boiling water and stir in the two packs of dark cherry jello together with the 3 packs of unflavored gelatin. Mix until completely dissolved.

  NOTE: I recommend mixing a pack at a time.
  25 oz boiling water, 6 oz dark cherry JELL-O, 0.74 oz unflavored gelatin
  
• Add the red and green food coloring. Stir until you get an earthy like color.
  2 drops red food coloring, 1/4 tsp green food coloring
  
• Pour the heavy cream and gently stir until combined.

  NOTE: Do not whip it!
  6.35 oz heavy cream
  
• Pour the mixture through the top of the straws until it fills the container.

  NOTE: The straws will self level so don’t worry about filling each individual straw.

  Refrigerate for at least 4 hours.

  NOTE: The heavy cream separates from the Jello as it sets, so the bottom part of each worm will have a small portion of clear Jello and the top will be opaque. That's perfectly normal.
  
• When the jello is set. Gently pull the straw out of the jar. And one at a time, run the straw under hot water for about 3 seconds.

  NOTE: Do not do it any longer or the jello will melt and do not run water into the straw.
• Pinch the straw from the top down to squeeze out each worm.
  
• I have learnt it is better to squeeze the worms on top of the Oreo crumbs plate. The worms will naturally coat themselves and will be easier to manipulate.

  NOTE: For this recipe you will need about 5 worms per jar.
  

CHOCOLATE GANACHE PREPARATION

• Pour the heavy cream into a microwave safe bowl and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.
  5.30 oz heavy cream, 5.30 oz dark chocolate chips
  

ASSEMBLY

• Dip the rim of the glass jar into the chocolate ganache, just enough to cover the top edge of the glass.

  Then, dip or roll it into the 2/3 Oreo crumbs, and rotate the glass to ensure even coverage.
  
• Pour the chocolate ganache evenly into the 4 jars.
  
• Add about 2-3 tablespoons of Oreo crumbs in each jar.
  
• Transfer about 5 worms which were previously coated in Oreo crumbs.

  Then squeeze out 2 additional worms per jar for added effect.
  
• Keep at room temperature until ready to serve. Enjoy! "BONE" Appétit & Happy Halloween!

  STORAGE: You can keep chocolate ganache at room temperature for about 2 days before it should be refrigerated. It will set as time goes by.

  NOTE: If prepping in advance, assemble the Oreo crumbs and worms at the last minute.