Place the chocolate into a small microwave-safe bowl and heat in 30-second increments, stirring between each interval, until completely melted and smooth.

Line a large cutting board or baking sheet with parchment paper.

Carefully twist open 10 of the Oreos, keeping the creme filling intact on one cookie half and setting the plain halves aside. Place the 10 creme-topped halves onto your parchment paper with the creme facing up.

Take 10 plain cookie wafer halves and use a sharp knife to cut each one directly in half to yield 20 bat wing pieces.

Spoon a small dab of melted chocolate onto the center of each creme-topped cookie base. Press two wing pieces into the melted chocolate on each cookie base, pointing the curved edges outward to form the wings.

Press two candy corn pieces into the bottom edge of each cookie base with the white tips pointing down to make the fangs.

Take 10 remaining plain Oreo cookie halves, brush a small amount of melted chocolate on their undersides, and gently press one on top of each bat assembly to seal the cookie sandwich.

Dab two tiny dots of melted chocolate onto the front of each top cookie wafer. Affix two candy eyes onto the wet chocolate dots on each bat.

Let the bats rest at room temperature or place them in the refrigerator for 20-30 minutes to allow the melted chocolate to fully set and firm up before serving.