Microwave your white melting wafers in a bowl, 30 seconds at a time, stirring until smooth.

Dip each Oreo into the melted chocolate using a fork. Tap off excess and place on a parchment-lined tray.

Refrigerate the dipped Oreos for 10–15 minutes until firm.

Use a blue edible marker to draw 3–4 horizontal lines across the cookie.

Use a red edible marker to draw 1 vertical line on the left side (like notebook paper).

Use red cookie icing (or melted red candy melts in a piping bag) to write a large “A+” on each cookie.

Let the icing dry fully before stacking or packaging.

Store in an airtight container at room temp for up to a week.