4th of July Oreos
Servings: 14 cookies
Calories: 365kcal
Ingredients
Ingredients
- 14 Oreos, regular or double-stuffed
- 6 (4 ounce) white chocolate baking bars, chopped or broken into small pieces
- ½ cup red melting candies
- ½ cup blue melting candies
- ¼ cup red, white, & blue sprinkles
Instructions
- In a small or medium saucepan, add water about an inch deep, and bring to a boil over high heat. Reduce the heat to a simmer.
- Place the white chocolate pieces into a medium or large glass bowl, and place the bowl on top of the saucepan. As the chocolate starts to melt, stir it with a wooden spoon or spatula until all of the chocolate has melted and is smooth. (You can also melt the chocolate in the microwave on high for 30 second intervals until it is smooth.)
- Place your cookie mold on a small cookie sheet or cutting board. Spoon 2 tablespoons of melted white chocolate into each cavity, and lightly shake the mold side-to-side to make sure the chocolate is even.
- Place one Oreo in the center of each cavity, then pour another tablespoon of chocolate on top of the Oreo. Gently move the mold side-to-side again to make sure the Oreo is covered with chocolate, then tap the mold on the counter to release any bubbles.
- Put the chocolate-covered Oreos in the freezer for 20 minutes, or until the chocolate is set and the cookies start to pull away from the mold.
- Melt the red and blue candies separately, either the same way as the white chocolate (on the stove in a glass bowl over simmering water) or in the microwave for 30 seconds until smooth.
- Pour the melted candies into separate piping bags or ziplock bags and cut a tiny hole at the tip.
- Drizzle the red and blue melted candies over the chocolate-covered Oreos, and add the sprinkles while the candy is still wet.
- Let the melted candies set, and serve.
