Chocolate Covered Peppermint Oreos Recipes

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.

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.

CHOCOLATE COVERED OREOS

Steps:

• Place the candy melts in microwave safe bowl. Microwave in 30 second increments until melted, stirring occasionally.
• Use a fork to dip each Oreo in the chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate from the Oreos.
• Place the Oreos on a sheet of parchment paper. Add sprinkles to the top of each Oreo, then let the cookies sit until completely dry.
• Serve, or store in an airtight container for up to 2 weeks.

CHOCOLATE COVERED PEPPERMINT OREOS

Steps:

• Get out 2 or 3 cookie sheets and line them with parchment paper or silicon mats.
• Very carefully twist the tops off of all the Oreo's and set all of the Oreos on the prepared cookie sheets. Don't over crowd them, you do not want them touching each other when you put them back on the silicon mat.
• Melt 1/2 cup chocolate over a double boiler. Once chocolate is melted dip the end of a lollipop stick in candy and gently push it into the cream side of the Oreo half way in and all the way down.Then top the blank side of the Oreo with a small amount of chocolate and sandwich it with the other side of the cookie. Do this for all Oreos and then let them sit for 10 minutes.
• Once the 10 minutes is up and your Oreo cookies have hardened, melt the remainder of your chocolate using a double boiler.
• Then dip the Oreo into the melted candy, turning to cover them completely. Tap the stick on the edge of the container to get of the extra chocolate carefully.
• Set the dipped Oreo Pop on it's back on one of the prepared cookie sheets and sprinkle with the crushed candy cane.
• Do this until all Oreo Pops are done.
• Let sit on silicon mat for 30 minutes, until all chocolate has cooled and hardened. Then you can use plastic treat bags to make them travel friendly or store them in an air tight container.

CHOCOLATE PEPPERMINT DIPPED OREOS

Steps:

• Melt almond bark until smooth. Stir in peppermint extract.
• Using a fork dip cookies into the chocolate to coat completely. Lay on a sheet of parchment paper or a baking sheet to set up. Sprinkle with crushed candy canes before they harden.
• Store in an air tight container

PEPPERMINT OREO BALLS

Steps:

• Add the Oreos to a food processor and pulse until a fine crumb forms.
• Add in the cream cheese, peppermint extract, and salt, then pulse until fully combined. The mixture will be thick and sticky.
• Use a medium cookie scoop to portion out the mixture and roll into balls with your hands. Place the balls on a parchment-lined cookie sheet and chill them in the refrigerator for 15 to 30 minutes.
• Melt the melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.
• Use a spoon and fork to dip and coat the balls, then transfer back to the parchment paper to set completely.
• Top with sprinkles or crushed peppermint pieces before the chocolate sets.

CHOCOLATE COVERED OREOS

Steps:

• Melt the chocolate in a microwave safe bowl in 30 second increments.
• Dip the Oreos, tapping with a fork, scrape most of the chocolate off the fork and place onto parchment paper to harden.
• Place remaining chocolate into piping bag and squeeze over Oreos and allow to harden fully before eating.