Nautical no-bake chocolate covered cookies! These white chocolate cookie bars are all dressed up for summer. They’ve got white chocolate tinted blue, Cape Cod sprinkles, and tiny royal icing lobsters.
Cape Cod Cookie Bars
- Ghirardelli white melts- they look like this and are in most grocery stores
- Blue candy color- I like Chefmaster
- Vienna Finger cookies- here
- Cookie mold found here
- Cape Cod Sprinkle Mix from Sprinkle Pop
- In a small bowl, melt the white chocolate in 30 second intervals, stirring each time. Repeat until completely melted- somewhere between 1 min to 1 min 30 seconds.
- Add in a few drops of candy color to make the chocolate a light stormy blue shade.
- Pour the chocolate into each mold cavity filling a little less than half way.
- Press one cookie into each mold cavity so the chocolate reaches the edge of the cookie. Fill with more chocolate until it reaches the top.
- Refrigerate for at least 30 minutes.
- Set a cutting board out and top it with a sheet of parchment paper.
- Remove the mold from the fridge and use your finger to press on the back of each mold until it releases. If it doesn’t release easily, stick it back into the fridge for another 30 minutes.
- Re-melt the rest of the white chocolate and add more candy color to make it a darker shade of blue. Pour it into a bottle with a small open tip, a piping bag, or use a baggie with a small hole cut.
- Drizzle a zig zag line pattern onto each cookie and then top it with the Cape Cod Sprinkles. Be sure to only use the smaller pieces/jimmies.
- Once it has set, use more chocolate and “glue” on the larger pieces/wafer pieces and lobsters.
- Let it get back to room temp before eating.