Ingredients
- 12 Oreo cookies
- 4 cups white melting wafers, divided into 3 bowls (2 cups left white, 1 cup tinted red, 1 cup tinted green)
- 2 cups dark chocolate melting wafers
- Red and green oil-based candy coloring, organic or natural if you can find it (or red and green melting wafers)
- Christmas sprinkles
- 12 mini peanut butter cups, unwrapped
- 3 teaspoons coconut oil (1 teaspoon for the white wafers, 1 for the dark wafers, and 1 for the red and green wafers)
Instructions
- Line a cookie tray with parchment paper.
- Divide the white wafers into three bowls, 2 cups in one bowl and 1 cup in each of the other two. Put the dark chocolate wafers in the fourth bowl. Stir 1 teaspoon of coconut oil into the white wafers, 1 teaspoon into the dark wafers, and 1/2 teaspoon into each of the red and green bowls. Melt each bowl until smooth and shiny, stirring between short bursts. Then stir red coloring into one of the 1 cup bowls and green into the other, and leave the 2 cups white.
- Push a regular fork into the middle of an Oreo and dip it into the melted chocolate until covered. Tap off the extra and set it on the parchment, using a knife to ease the fork out.
- Add sprinkles while the chocolate is still wet. Press a mini peanut butter cup onto the top of each Oreo.
- Let the cookies set until the chocolate is firm.
Notes
1. Set the cookies on parchment in a cookie tray with a rim to catch the sprinkles.
2. Use Rolos instead of peanut butter cups for a nut-free option.
3. Melt the wafers in short bursts and stir between each one so the chocolate does not scorch.
4. Use an oil-based candy coloring, organic or natural if you can find it, because regular liquid food coloring can make white chocolate thick and lumpy.
5. Have paper towels, spoons, forks, and knives ready before you start.
6. If there is too much chocolate on the side of a cookie, break it off. Warm a spoon on the stove and rub the back of it along the chocolate to smooth it out.
7. For cleanup, reheat any hardened chocolate in the bowls until it is liquid, wipe it out with paper towels, and put them in the trash. Do not rinse chocolate down the sink.
8. Store in an airtight container in a cool spot for about a week.
9. Stir 1 teaspoon of coconut oil into the white wafers, 1 teaspoon into the dark wafers, and 1/2 teaspoon into each of the red and green bowls before melting. It makes the chocolate smooth and shiny.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
