Gingerbread House Chocolate Covered Oreos
Ingredients
- Gingerbread House Plastic Mold (Spinning Leaf Molds)
- Plastic Squeeze Bottles (piping bottles)
- Ghirardelli Classic White Melting Wafers
- Ghirardelli Milk Chocolate Melting Wafers
- Colour Mill Oil-Based Food Coloring or Chefmaster Candy Color
- Nabisco Golden Oreo Sandwich Cookies
Instructions
- Melt the Ghirardelli White Melting Wafers according to the package directions. Start with half the bag so you can melt more as needed. Transfer the melted white chocolate to a squeeze bottle.
- Pipe the snowy accents onto the gingerbread houses. Place the mold in the fridge to set.
- Melt half of the remaining white wafers and tint them with a few drops of pink candy food coloring. Transfer the tinted chocolate to a second squeeze bottle and pipe the window dots. Chill again to set.
- Melt the Ghirardelli Milk Chocolate Melting Wafers. Fill each cavity of the mold halfway. Press one Golden Oreo into the center, then cover with more chocolate until the cavity is full.
- Tap the mold gently to release air bubbles. If the cookie floats up, lightly press it back down.
- Refrigerate the mold for at least 30 minutes or until fully firm. Once set, gently unmold each chocolate house. If they don’t release cleanly, return the mold to the fridge to chill longer.
- Let the finished houses come to room temperature before serving or packaging.