Description
These festive Oreo cookies are coated in silky white chocolate with a dark chocolate drizzle and topped with crushed candy cane, making them perfect for holiday gatherings.
Ingredients
- 30–36 Oreo cookies (one standard sleeve)
- 12 oz white chocolate melting wafers or almond bark
- 2 oz semisweet or dark chocolate chips (for drizzle)
- 4–6 candy canes, crushed (about 3/4 cup)
- 1 tsp neutral oil or coconut oil (optional, to thin white chocolate)
Instructions
- Line a baking sheet with parchment paper and set a wire rack on top if available.
- Place white chocolate wafers in a microwave-safe bowl and microwave on 50% power in 20–30 second bursts, stirring after each, until smooth and about 105–110°F. Stir in up to 1 tsp oil if too thick.
- Using a fork or dipping tool, submerge each Oreo in the white chocolate, tapping off excess and placing onto the parchment. Work in small batches to keep the chocolate fluid.
- Immediately sprinkle each coated Oreo with crushed candy cane, ensuring it sticks before the chocolate sets.
- Chill on the counter for 10–15 minutes or in the refrigerator for 8–12 minutes until set.
- Melt dark chocolate chips in the same manner (aim for 115–120°F), then drizzle over the set cookies using a piping bag or zip-top bag with a small corner snipped.
- Chill for an additional 5 minutes to finish.
Notes
For best results, use melting wafers and work quickly so the chocolate remains fluid. Store cookies in a single layer in an airtight container to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Melt-and-dip
- Cuisine: American