Melt the white chocolate chips in the microwave, stirring regularly to avoid burning. When fully melted, spread into a skull ice cube mould, filling at least two of the cavities. Place in the fridge and leave to set.

Separate the yoghurt so you have ½ cup in one bowl and ½ cup in another.

Melt the milk chocolate chips in the microwave, stirring regularly to avoid burning. Leave to cool to room temperature before spooning into one of the yoghurt bowls alongside a few drops of black food colouring and mixing well. If you want a darker colour, add more black colouring.

Spoon the caramel sauce and a few drops of orange food colouring into the other yoghurt bowl and mix well. Add more orange colouring if you need it.

Using a food processor or a zip lock bag and a rolling pin, crush the Oreos into fine crumbs.

To assemble, layer the orange and black yoghurt alternatively into two parfait glasses until you've used it all up. Sprinkle the crushed Oreos on top and decorate with the white chocolate skulls when set.