Oreo Crunch Candies Recipes
CHOCOLATE COVERED OREOS
These 3-ingredient chocolate covered Oreos are Oreo sandwich cookies dipped in chocolate or candy melts, then topped with colorful sprinkles! These easy no-bake cookies are perfect for Christmas or any occasion. They're great for snacking, to give as a gift, or to be served at parties.
Provided by Diana
Categories Dessert
Time 25m
Number Of Ingredients 3
Steps:
- Using a fork or a dipping tool, dip an Oreo cookie in melted chocolate then hold it over the melted chocolate for a few seconds to allow any excess chocolate drip off.
- Place on a tray lined with parchment paper, or on a cooling rack (but you don't get a smooth finish on the bottom).
- Decorate with sprinkles, and allow the chocolate covered Oreos to set and harden.
Nutrition Facts : Calories 70 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 55 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CHOCOLATE COVERED OREOS RECIPE
Chocolate Covered Oreos are super easy to make and delicious. Use any flavor of Oreos, and whatever chocolate coating you please-these sweet treats are chocolate heaven!
Provided by Lil' Luna
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- In a sauce pan over LOW heat melt the candy coating. Stir constantly.
- Use a fork to dip each Oreo in the chocolate. Cover completely then gently tap the fork against the side of the bowl to remove any excess chocolate.
- Place the covered Oreo on a piece of parchment paper and top with the sprinkles.
- Allow them to cool and dry completely. Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 5 g, Sodium 59 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
WHITE CHOCOLATE COVERED OREO COOKIE RECIPE
You will obsess over these chocolate covered Oreos, I promise you! They have the right amount of crunch inside with silky REAL chocolate outside. They are delicious, easy and beautiful styled to compliment any party.Want a Mold? Here is the one I bought
Categories Desserts
Time 20m
Yield 6 Cookies
Number Of Ingredients 4
Steps:
- Gather your tools. If you are using one, you will want the right size mold for chocolate coated Oreos. These will create a perfect, glossy finish. Set out your small glass bowl for melting candy, a sauce pan, white chocolate chips, 6 Oreos, a spoon, two sandwich bags and scissors. You should have all these things handy. The whole recipe is done in 10 minutes. You will need to work fast.
- Boil in a sauce pan 1-2 inches of water. Put a glass bowl on top, and place chips in the bowl. Slowly stir on Medium to melt. See the video!
- Stir with a spoon until melted.
- Once melted, spoon half the mixture into a plastic sandwich bag. It will be super hot. Put your mold and cookies nearby. Clip the end of the bag 1/8 of an inch and press white chocolate into the mold tray.
- Fill 3 molds about 3/4 of the way up the tray. Push an oreo into the tray until the chocolate surrounds the sides. Go back and fill the exposed side of the cookies with chocolate.
- Lightly bang the tray on the counter to disperse the chocolate until the wafers are covered.
- Chill for 10-20 minutes and pop out.
- If you want to adorn with a flower (like mine) dip the bottom into your warm chocolate and place on top of the cookie. Let cool.
CHOCOLATE MINT OREO CANDY BARK
Chocolate Mint Oreo Candy Bark is a simple rcipe loaded with chocolate and mint . It is cool, creamy and chocolaty with just enough crunch to satisfy all my senses. This recipe has only a handful of ingredients and comes together in just 10 minutes.
Provided by Donna Elick
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a medium microwave safe mixing bowl, add chocolate almond bark and heat at 30 second increments until they are melted. Stir between each interval and once melted stir until smooth. Set aside.
- In a separate medium microwave safe mixing bowl, add vanilla almond bark and mint extract. Heat at 30 second increments until they are melted. Stir between each interval and once melted stir until smooth. Add food coloring (as desired) and stir until smooth.
- Pour chocolate onto a baking sheet and spread smooth. Drop green melted almond bark by the tablespoonful. Swirl with a toothpick or a spoon. Sprinkle with Oreo's and Andes baking chips.
- Press lightly onto the Oreo's and Andes. Refrigerate for 20 minutes until set.
- Use a butter knife to break candy bark into pieces or rap pan on counter top to break apart.
- Serve and enjoy!
Nutrition Facts : ServingSize 1, Calories 316 kcal, Carbohydrate 40 g, Protein 1 g, Fat 16 g, SaturatedFat 15 g, Sodium 39 mg, Sugar 38 g, Fiber 1 g
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- Transfer the mixture into the plastic or a freezer bag and roll into a 6 inch long and 4 inch wide rectangle that should be about 1 inch thick.
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- Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for at least 60 minutes. The longer, the better. The dough should not stick to your hands when you roll it.
- Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10-11 minutes. Do not over bake. The cookies will be very soft and look undone when you take them out.
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- Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
- In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
- Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
- Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter (use latex gloves to roll the balls, less mess!). If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place the prepared Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
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Estimated Reading Time 2 mins
- Line 24 mini muffin cups with mini paper liners. Set aside. Melt the candy melts and oil in a glass bowl in the microwave at half power, stirring every 30 seconds till smooth. Divide between the muffin cups.
- Coarsely chop the Andes Mints, then melt in a a glass bowl in the microwave at half power, stirring every 30 seconds till smooth. Pour over the top of the Oreo crumbs.
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- Place the crushed Oreos and 1/4 cup of the chopped Kisses in a medium size bowl. Toss together to combine. Drizzle the melted butter evenly over the mixture. Stir to mix completely, then press evenly into the bottom of a 9" springform pan (a regular 8" or 9" pie plate will work just fine as well). Chill in the refrigerator for 30 minutes.
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- Turn off the mixer and fold in the cold whipped cream with a large spatula until red swirls disappear. Pour 2/3 cup of the chopped Kisses and mix again with the spatula until evenly dispersed.
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- Use a large spoon to stir in the cream cheese with the Oreo crumbles in your larger bowl. I patted it in, stirred, and then repeated until it was well mixed.
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