1. Line a smaller baking sheet or cookie sheet (should fit into your fridge) with baking parchment or a silicone baking mat* and set aside.

2. Chop the chocolate and add to a microwave-safe bowl. Heat up carefully in the microwave (not too much power and not too long at a time) in 20-30 seconds intervals until melted completely. Pour on the prepared baking sheet and spread until you get a nice thin layer – don’t worry about the shape. ;) Let cool down for a moment, then place in the fridge for about 10 minutes.

3. Take the baking sheet out of the fridge. Melt the blue candy melts, the same way you did melt the semi-sweet chocolate, and then spread on top of the hardened chocolate layer. Before the blue layer sets, sprinkle with cookie pieces and press candy eyes into the chocolate. Place again in the fridge for about 10-15 minutes, then remove from the baking parchment or the baking mat and break into pieces. Store in an airtight container at room temperature.