Peppermint Oreos covered in white chocolate and topped with peppermint baking bits. And easy no-bake solution to filling up your Christmas cookie tin.
Ingredients
4 Peppermint Oreos
1 teaspoon shortening
1 square of Vanilla Almond Bark
Andes baking chips or sprinkles or M & M's - whatever you'd like to decorate with!
Instructions
Lay out a sheet of parchment paper. Aluminum foil will also work. Stack your cookies on it -- near the stove so you can work quickly and reach everything.
In a small saucepan over low heat melt the shortening. Stir in 1 square of the Almond bark. Pressing down on it with your fingers helps it to melt a little faster. Stir often so that it melts with the shortening.
When the melted mixture is smooth, remove the pan from the heat and tip it sideways. All the melty liquid will run to one side of the pan.
Gently set the Oreo on top of the melted chocolate and spoon it over the top to coat.
Lift the cookie from the pan with a fork and gently place it on the parchment paper. Top immediately with the Andes baking chips or sprinkles or whatever you have on hand.
Let the cookies set -- it will only take a few minutes.
Serve. Look fancy. Enjoy!
Notes
This recipe is an approximation. On average I can coat ABOUT 4 Oreos smoothly and without crumbs in the chocolate using the 1 square of Almond Bark + 1 teaspoon shortening ratio. You can also use the same ratio if you choose to use chocolate Almond Bark instead of the white. It will also work well with dark chocolate if you wanna forget all this Almond Bark mess. 1.1 ounces of chocolate + 1 teaspoon shortening. The toppings for these are endless. Be creative!
Recipe by Sugar Dish Me at https://www.sugardishme.com/chocolate-covered-peppermint-oreos/