• Carefully twist apart 6 of the Oreo cookies and discard the filling. Break each cookie in half to form a total of 24 wings.
• Line a baking sheet with parchment or wax paper.
• In a medium microwave-safe bowl, combine the melting wafers and vegetable oil. Microwave according to package directions. (If using chocolate chips, microwave in 30-second increments, stirring between each increment, until smooth.)
• Dip one side flat side of each of the remaining whole 12 Oreo cookies in the melted chocolate. (It’s important not to coat the cream center or you won’t be able to insert the wings.) Arrange the coated Oreo cookies on the baking sheet. While the chocolate is still wet, place two candy eyes on each of the Oreo cookies to form the bat eyes.
• Once the coated cookies have completely set, insert two bat wings into the cream portion of each Oreo cookie then serve. 

Kelly's Note

• It’s important to use the Double Stuf variety of Oreos because the thicker cream filling provides the necessary space to tuck in the bat wings.
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