In a large mixing bowl, combine oreos, cream cheese and vanilla extract. Mix with an eclectic hand or stand mixer for 1-2 minutes until fully combined and one dough-like mixture is formed.

Using a 2 tablespoon cookie scoop, scoop dough from the bowl and form into an even, smooth, round ball using the palms of your hands. Place each ball on a large cookie sheet prepared with parchment paper.

Place a cookie sheet inside the refrigerator to chill for 2 hours.

Near the end of the chill time, begin to prepare the melting wafers. Place the wafers in a microwave safe bowl and heat on 50% power or on defrost mode for 1 minute. Stir with a fork and add the crisco. Return to the microwave for additional 30 seconds bursts, stirring in between, until smooth and silky. It should have the consistency of dressing.

Dip the oreo balls inside the chocolate using two forks or dipping tools, coating it completely before adding it back on the cookie sheet. Be sure to scrape the bottoms of your forks or dipping tools to remove any excess chocolate. You can also gently sling the ball from side to side to remove any excess.

Immediately add two wafer halves to either side of the chocolate covered ball. Gently press the tips of the wafers into the ball at the same time until you feel the wafer penetrate the ball. You will stick it in about ½ inch deep. And it should stay on it’s on.

Add two small candy eyes next before continuing the process with the remaining oreo balls.

Once all bats are assembled, return to the refrigerator to chill for another 30 minutes before serving.