Take a parchment paper, a pen or marker, and one Oreo cookie. Trace circles using the Oreo cookie spaced about 3-4 inches apart. (Toss the cookie afterwards in case it got ink on it)

Use the pen to draw 8 crab legs and then draw 2 claws on the front two legs.

Flip the parchment paper over and place on a baking tray.

Place ½ cup of the red candy wafers into a piping bag and twist it shut. Microwave it on a low or defrost setting until fully melted and smooth. Check on it every 30 seconds to massage the bag and ensure even heating. Then allow it to cool for about 3-5 minutes, until the bag is cool to the touch. Do not skip that. If the melts are too hot, they will spill out of the bag too quickly when piping.

Snip a small piece off of the tip of the piping bag and then trace the crab legs and claws on the prepared parchment paper then set aside.

In a microwave safe bowl, melt the remaining red candy wafers on a low or defrost setting, stirring and checking on it every 30 seconds until smooth.

Take a fork and place an Oreo cookie on top. Dip it fully into the red melts and lift it out. Tap the fork against the edge of the bowl to remove any excess coating.

Transfer the dipped Oreo directly onto the piped crab legs and repeat with a few more Oreos. It’s easiest to work in small batches.

Top the coated Oreos with sprinkles, making sure to leave some space in the front for the eyes.

Then add the eyeballs towards the front where the claws are. You can stand the eyes on the side like I did or just lay them flat. If standing them up, it helps to have some sprinkles behind it to hold it up while it sets.

Allow to set completely before serving. To speed up the process, you can refrigerate for 15-30 minutes until set.

Extra step: If you have any leftover uncoated Golden Oreos, blend it in a blender or pulse it in a food processor to make edible sand! I recommend removing the cream filling from at least half of the Oreos that way the sand is not too wet.