Christmas Oreos
A delightful marriage of festive cheer and indulgent flavor, Christmas Oreos feature classic chocolatey goodness dipped in milk and white chocolate, adorned with festive decorations for a sweet holiday treat.
Ingredients
Main Ingredients
- 24 pieces Oreo cookies (Winter Oreos or Regular Oreos)
- 10 oz milk chocolate melting wafers approx. 283 g
- 10 oz white melting wafers approx. 283 g
- 2 teaspoons vegetable oil (divided) for smooth melting
- Sprinkles (for decoration)
- Candy eyes (for Rudolph)
- Mini pretzels (for Rudolph's antlers)
- Red M&Ms (for Rudolph's nose)
Instructions
Dipping Oreos
- Place melting wafers in two bowls: white in one, and milk chocolate in the other. Add 1 teaspoon of vegetable oil to each bowl for a smooth dripping effect.
- Heat each bowl in the microwave for 30-second intervals. Stir regularly until you achieve a luscious, melted texture that glistens.
- Take one cookie and dip it in the melted candy. Use a fork to flip it and ensure even coverage.
- Lift the cookie with the fork, allowing the excess coating to drip off. Scrape the edge of the bowl gently.
- Place the cookies on parchment paper and add your festive sprinkles or other decorations before they set.
Decorating
- For Rudolph cookies, top with candy eyes and a red M&M on the milk chocolate-coated cookies. Break a mini pretzel in half to create antlers.
- For a marble effect, mix chocolate melted candy with a bit of white candy. Swirl with a toothpick or knife, then dip and flip until your desired look forms.
Setting
- Allow the cookies to set fully at room temperature. To expedite, pop them into the refrigerator for a cool touch.
Notes
Keep cookies in an airtight container. They last about a week at room temperature, or freeze them for up to three months.