Step 1: Prepare the Bat Wings

First, lay out a large sheet of wax paper or parchment paper on your countertop or a baking sheet. This will be your non-stick work surface and will make cleanup a breeze. Select 3 of your 9 Oreo cookies. Gently twist them to separate the cookie halves. One side will have the cream filling, and the other will be a plain wafer. Using a butter knife or a small spatula, carefully scrape off all the white cream filling and set it aside (or enjoy a little snack!). With a sharp, serrated kitchen knife, use a gentle sawing motion to slice each of the 6 plain cookie wafers in half. A sawing motion, rather than a forceful chop, will help prevent the delicate cookies from shattering. Once you’re done, you will have 12 perfect semi-circle pieces, which will become your bat wings.

Step 2: Assemble the Wing Formation

On your prepared wax paper, begin arranging the wings. For each bat, you will need two cookie halves. Place two semi-circle pieces next to each other with the flat, cut edges pointing slightly towards the center, leaving a small gap (about the width of a whole Oreo) between them. This creates the iconic bat-wing shape. Repeat this process until you have 6 pairs of wings laid out on your wax paper, ready and waiting for their bodies.

Step 3: Melt the Candy Melts

Place your chocolate or black candy melts in a microwave-safe bowl. It’s best to use a bowl that is deep rather than wide, as this will make it much easier to get full coverage when dipping the Oreos. Microwave the melts in 30-second intervals, stirring well with a silicone spatula after each interval. It’s crucial to stir every time, even if they don’t look melted, as this distributes the heat and prevents scorching. Continue this process until the melts are about 90% melted, then simply stir until the residual heat melts the remaining pieces into a smooth, fluid consistency.

Pro Tip: If you find your melted candy is too thick for dipping, add about a teaspoon of vegetable shortening or coconut oil (not butter or water) and stir until it’s fully incorporated. This will thin it out to the perfect dipping consistency without causing it to seize.

Step 4: Assemble the Bat Pop

Now it’s time to create the basic pop structure. Take one of your 6 whole Oreo cookies. Dip about half an inch of the end of a popsicle stick into the melted chocolate. This chocolate acts as an edible glue. Gently press the chocolate-coated end of the stick into the cream filling in the center of the Oreo, sliding it in until it’s about halfway through the cookie. Be gentle to avoid splitting the cookie. Repeat for all 6 whole Oreos and popsicle sticks.

Step 5: Dip and Coat the Body

Holding the bat pop by the popsicle stick, submerge the entire Oreo cookie into the bowl of melted chocolate. Use a spoon to help coat it completely if needed. Once it’s fully covered, lift it out of the chocolate and let the excess drip off. You can gently tap the stick against the rim of the bowl to help this process along. A smooth, even coat is what you’re aiming for.

Step 6: Attach the Wings and Decorate

Working quickly while the chocolate is still wet, place the chocolate-covered Oreo directly onto the center of one of your pre-arranged wing formations on the wax paper. The melted chocolate will act as the glue that fuses the body to the wings. Immediately after placing it, gently press two edible eyes onto the front of the bat. Then, place two mini chocolate chips at the top of the “head” area, with the points facing up, to create the ears.

Step 7: Allow to Set

Leave the completed Bat Oreos on the wax paper to set completely. This can take anywhere from 20 to 30 minutes at room temperature. If you’re in a hurry, you can place the baking sheet in the refrigerator for about 10 minutes to speed up the hardening process. Once the chocolate is firm to the touch, your Easy Bat Oreos are ready to be served and admired!