“They disappeared like hot-cakes!” Those were my husband’s words as he set the empty plate on the counter; the plate that had been loaded with chocolate treats earlier in the day.
There had been a party at his work place and, being in a pinch for time this week (anyone else in this predicament?), I opted for something that I knew everyone would love, something that I could put together quickly yet, would look quite festive.
Most folks I know seem to have a fondness for Oreos and when you dress them up in Sunday-going-to-church clothes, they’re especially irresistible. If you haven’t tried this super easy technique for making fancy looking, chocolate covered Oreos, you’re in for a surprise – a wonderful surprise. The sky’s really the limit as far as the myriad of ways you can decorate them. Let your imagination go as crazy, creative, zany, classy, pretty, elegant or fun as it wants!
There’s only one piece of (very inexpensive) equipment necessary for these delightful treats; you’ll need what’s called a cookie mold. The mold is available online, at craft stores like Michael’s or ACMoore and at kitchen specialty shops. They can be used over and over and clean up easily with soap and water.
Do you have a special event coming up that you need a delicious, but simple treat for? A holiday party or work celebration? Do you need small fun gifts for co-workers, neighbors, friends, teachers, mailmen, etc.? Give this super-easy technique with super-spectacular results a try. I think you’ll find, like my husband did, that, “They’ll disappear like hotcakes”!
P.S. I used almond bark for my Chocolate Covered Oreos. It’s easy to work with and there’s none of the usual complications you can have with dipping chocolate (tempering, seizing, etc.). I, personally prefer the taste of real chocolate to the almond bark, but when you’re short on time, this works great and besides, everyone seems to love them!
- milk chocolate and/or white almond bark
- Oreo sandwich cookies (I thinkt the Double Stuff variety works the best.)
- decorative jimmies sprinkles,
- crushed peppermint candies or candy canes
- Equipment needed: Oreo or cookie molds - I like having at least two molds six cookies in each mold in order to make the process quicker.
- Set cookie molds and Oreo cookies out on a clean work surface. Cut a sheet of waxed paper or parchment paper and lay on the work surface.
- Place almond bark in a microwave-safe bowl. Heat at 50% power for 1 minute. Remove from microwave and stir well. Microwave for 15 seconds longer at 50% power, then remove and stir. Repeat for 15 second intervals in the microwave and stirring until mixture is completely melted and smooth. (Instead of microwaving, you can also place almond bark in a double boiler over slightly simmering water, stirring frequently till smooth.)
- Place a tablespoonful of the melted almond bark into the mold cavities, filling them about 1/3 full. Tap the mold on the table or kitchen counter to settle the chocolate, and remove any small air bubbles. Press one Oreo into each opening and center it both horizontally and vertically. The chocolate will rise up around the sides and only the top will be uncovered.
- Add a smaller spoonful of the melted almond bark on top of each cookie, filling the mold and covering the cookies. Again tap the mold lightly on the work surface to remove air bubbles.
- Scrape the excess chocolate off the mold with a flat edged spatula or a bench scraper.
- Refrigerate the molds for 10-15 minutes. Remove from refrigerator and gently press on the back of the molds to release the cookies.
- Place cookies on prepared wax paper and decorate as desired. I drizzle them with a bit more almond bark in contrasting color, then sprinkle with jimmies, sprinkles, crushed candy canes, etc.