Oh goodness these cookies are so good. If you are looking for a festive, no bake option for the holidays- well I have a really yummy recipe for you.
I absolutely love chocolate covered Oreos- they are so simple and you can adapt them to whatever flavors you like. They just take a few minutes to make and the kids can easily help to make these.
I decided to do a Candy Cane version of chocolate covered Oreos which is really fun for the holidays.
Here is the quick and easy recipe:
- White Chocolate (I used Wilton baking chips)
- Oreo cookies
- Candy canes
- Coconut Oil
- Lay out several Oreo cookies on a piece of wax or parchment paper.
- Add candy cane to a Ziploc bag and hit with a rolling pin until the candy cane turns into small pieces. Or just add the candy cane to a food processor- careful not to process the candy cane too fine.
- Next add about half the bag of Wilton baking chips to a microwave safe bowl and pop in micro for about 30 seconds.
- Remove bowl and stir well.
- Continue in 30 second increments until the chocolate is completely smooth and melted.
- Using a fork, dip the Oreo cookie in the white chocolate and coat well.
- Remove the Oreo carefully, gently tapping the fork to get any excess chocolate off and carefully place on the wax paper.
- If the chocolate is too thick, add a teaspoon of coconut oil and stir well to incorporate. (You may need to microwave for a few seconds).
- While the chocolate is still wet, sprinkle the broken up candy cane pieces on top.
- Once you finish your batch of Oreos, pop them in the freezer for about 10 minutes to set.
- Remove and serve!
If you are using either Almond Bark or Wilton baking chips, you have a little more time to work with the chocolate before it hardens. I do think it is a good idea to have everything laid out in advance though- the wax paper, cookies and crunched up candy canes- so you can assemble quickly.
I used Mint Oreos which I love and they are a really pretty green color that looks very festive. You can use any flavor you like for this recipe.
Also the trick to a nice smooth cookie is the right consistency of the white chocolate. I like to add just a tiny bit of coconut oil to the white chocolate if it seems to thick. The chocolate should be the consistency of a thick salad dressing- thick enough to coat the cookie yet thin enough to sort of drizzle off the sides. Otherwise you get a big clumpy mess and the cookies won’t look as pretty.
If you add too much coconut and the chocolate is too thin, simply add more white chocolate to the mixture and stir well.
I used a fork to dunk the cookies, a spoon inside the bowl to drop a large dallop on top of the cookie (and if it is the right consistency the chocolate will sort of ooze off creating a perfect coating) and then lastly a knife to scoot the cookie off of where it was balanced on the fork and onto the wax paper.
Also I prefer to use a wire baking rack lined with parchment or wax paper for these cookies. That makes it really easy to just pick up the wet cookies and place them on a rack in the freezer to harden.
Oh and one more note- it is important to try and lightly tap the cookie over the bowl to get rid of a lot of the excess chocolate. If you lay the Oreo down on the paper in a large pool of chocolate, that will all dry around the Oreo and it won’t look quite as pretty.
And that is it!! A perfect holiday treat. I will warn you these are really delicious! I love mint/peppermint treats and my husband hates them. With these cookies he will actually eat the entire plate with no problem – so they really are addicting.
If you decide to give these a shot, you can also use milk chocolate and it is just delicious.
And if you like this recipe, you might want to give these a shot too:
Cranberry Bliss Bars– these are amazing and just like Starbucks!