In the top of a double boiler, in a glass bowl over a pan of simmering water*, or in the microwave for short (30 second) bursts, melt the chocolate. Stir the chocolate frequently between microwave intervals or while it is on the stove. As soon as the chocolate is melted, remove it from the heat.

*Do not allow any water to get into the chocolate.

Separate an Oreo into two pieces, and press a sucker stick (with the end dipped in melted chocolate) into the frosting between the cookies. Set the top cookie onto the bottom one, and gently press the two layers together. Set aside, and repeat with the rest of the Oreos.

(If the Oreos crack a little bit, it's ok.)

Set the assembled Oreos into the freezer for 5-10 minutes to allow the chocolate to set.

Return the melted chocolate to the stovetop or microwave for about 10-30 seconds, or until it is smooth again. Remove from heat, and bring it to your work surface.

Holding the Oreos by the stick, gently dip each cookie in chocolate until it is fully covered in melted chocolate. Hold the cookie upside down over the bowl of melted chocolate and shake it off vertically to remove any excess. Set the dipped cookie onto your parchment lined cookie sheet, and decorate with sprinkles immediately (if desired).

Allow the chocolate to set completely before serving or packaging your cookies.

Pour any extra melted chocolate onto a sheet of parchment paper, and spread it into a thin layer. Once the chocolate has set, you can break it apart into small pieces and re-melt this for your next project.