Mint Chocolate Covered Oreos Recipes

MINT CHOCOLATE COVERED OREOS

Steps:

• Melt the chocolate in the microwave, stirring between 30 second increments. Stir in peppermint extract.
• Use a fork to dip the Oreos in the chocolate, scraping the excess chocolate off of the fork. Place the Oreos on parchment paper to harden.
• Use the rest of the chocolate in a piping bag, squeezing over the Oreos, then topping with sprinkles. Let the Oreos rest until fully hardened.

MINT CHOCOLATE COVERED OREOS

Steps:

• Place wax paper or aluminum foil on a work surface. Place a cooling rack over the paper.
• In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring between each heating. Once the chocolate is melted, stir in peppermint extract.
• Dip each cookie into the mint chocolate, coating all sides evenly. Lightly scrape the bottom of one side of the Oreo against the bowl to prevent excess dripping. Place on cooling rack to dry. Should you see imperfections in your chocolate-covered cookie, dip your finger into the chocolate, then dab the chocolate onto the imperfect surface like a chocolate band-aid.
• Repeat process with 4 more cookies, then decorate with sea salt or drizzle with white chocolate. You'll want to do this each time you coat 5 cookies in chocolate so the toppings stick to the chocolate before it hardens.
• Continue dipping and decorating until you finish 20 cookies! Allow to cool, then eat! Cookies can be stored in an airtight container for up to 1 week.

CHOCOLATE-COVERED OREOS®

Steps:

• Place milk chocolate chips and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, line a baking sheet with parchment paper.
• Drop one Oreo® into the chocolate, making sure it is covered completely. Remove the cookie using a knife, picking it up by the bottom. Lightly shake or tap the knife so that excess chocolate can be removed and place on the prepared baking sheet. Repeat with remaining cookies.
• Let cookies dry completely, about 1 hour.
• Drizzle melted white chocolate over dried cookies. Let dry completely before storing, about 1 hour more.

MINT CHOCOLATE-COVERED COOKIES

Steps:

• In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm., In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.