Description
Create festive Reindeer Oreos by dipping Double Stuffed Oreos in rich dark chocolate and decorating them with black candy melt antlers, candy eyes, and colorful M&M noses. This fun and easy holiday treat combines smooth chocolate coating with adorable reindeer faces, perfect for holiday parties and gifting.
Ingredients
Scale
Oreos
- 20 Double Stuffed Oreos or other chocolate sandwich cookies
Chocolate Coating
- 15 ounces Ghirardelli dark chocolate melting wafers
- ¾ cup black candy melts
Decorations
- 40 small round sprinkles or candy eyes
- 20 M&M candies (brown and red for noses)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats and set aside to have a clean surface for chocolate work.
- Melt Black Candy Melts: Place black candy melts in a heatproof bowl and microwave at half power for 1 minute, then stir. Continue microwaving in 30-second increments, stirring each time, until smooth and molten.
- Fill Piping Bag: Using a small piping bag fitted with a Wilton #3 tip, or a freezer zip-top plastic bag with a small corner cut, fill with warm black candy melts. Let it cool 2-3 minutes so the chocolate thickens slightly to control flow for detailed piping.
- Pipe Antlers: Pipe small antlers about 1 to 1¼ inches long on the lined baking sheet. Form each by making two small letter ‘V’s in a row and connecting them with a line down the center. Refrigerate the tray for 10 minutes to set the antlers.
- Melt Dark Chocolate: In a clean heatproof bowl, microwave the dark chocolate melting wafers at half power for 1 minute, stirring. Repeat in 30-second increments until smooth and fully melted.
- Dip Oreos: Using a fork, dip each Oreo one at a time into the melted dark chocolate, tapping the fork gently against the bowl’s edge to remove excess. Place the dipped Oreo on the prepared baking tray.
- Decorate Cookies: After dipping 2-3 Oreos, quickly add the noses (M&Ms), eyes (sprinkles or candy eyes), and refrigerated antlers onto each cookie. Continue dipping and decorating in batches until all Oreos are complete.
- Set the Chocolate: Refrigerate the decorated Oreos for 15 minutes or until the chocolate coating is fully set and firm. Then serve and enjoy these delightful holiday treats!
Notes
- Use a fork to dip Oreos by pressing gently into the cream filling to avoid touching the top or bottom surfaces, then release with a butter knife.
- If chocolate decorations won’t stick well, ensure the chocolate isn’t too warm—cool the Oreos in the refrigerator briefly and try again.
- Attach candy eyes, noses, and antlers firmly using a small dab of melted chocolate and a toothpick after the outer chocolate is set.
- Work patiently in small batches for best results and to maintain chocolate temperature and consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
