• Add red melting wafers to a microwave-safe bowl (large enough to dip oreos in) with 1 tsp coconut oil or paramount crystals.
• Microwave in increments of 30 seconds. (for 1.5-2 mins)
• Stir after each so it doesn't burn
• Set up a workstation with parchment paper
• Once the chocolate is melted stir, if its too thick add more coconut oil until its thin enough.
• Dip the stick into the chocolate and then gently push into the cream of the oreo.
• Note: You must use a MEGA stuffed Oreo for this to work.
• Allow that to sit for 4-5 min.
• Dip the entire Oreo, now adhered to the stick into the red chocolate
• Fully coat it and lightly tap it to remove excess chocolate.
• Place on parchment and let set (10-15 min)
• Once set, break the candy cane in two pieces.
• Use the leftover red candy as a glue for the mug's handle, set the stick aside.
• Melt the brown candy inside the piping bag.
• 30 seconds on one side, then flip the bag over and heat for another 30 sec.
• After that do increments of 10 secs until its all fully melted when you mash the bag.
• Snip the top off the bag, and pipe chocolate on the top of the cookie.
• Immediately add sprinkles, mini marshmallows, and the leftover stick from the candy cane.
• I preferred a shorter stick so i broke it to my desired length
• Let that set for 10 mins
• During this time carefully pipe on decorations of the front of the mug

For the face:

• Use the leftover red candy, melt it down for about 15 sec, then add to a piping bag
• Use it to glue the candy eyes in place
• Make the mouth by creating a small full X that will look like a heart

For the Snowflakes:

• Melt down the white chocolate in a bag
• Carefully pipe a line an X then draw a line down the center.
• Remember to stop piping before you get to the end, just let the chocolate fall
• Let designs dry completely before packaging or stacking for a display