Reindeer Chocolate-Covered Cookies
Ingredients
Supplies
Ingredients
- Dark Ghirardelli melts
- White Ghirardelli melts
- Red oil-based food coloring or red candy melts
- Milk Ghirardelli melts
- Cookies of your choice (Nutter Butter, Vienna Fingers, or any thicker sandwich cookie)
- Holiday sprinkles
Instructions
- Melt half of the dark melts according to the package directions. Add the chocolate to a piping bottle and pipe the antlers and the dark parts of the eyes into each cavity of the mold. Chill until firm.
- Melt half of the white melts. Transfer half of that to a piping bottle and pipe the white portions of the eyes. Let them set. Tint the remaining white chocolate red for the noses, pipe them into the mold, and chill again.
- Melt the milk chocolate and spoon it into the mold, filling each cavity halfway. Press a cookie into the center, then cover with more milk chocolate. Tap the mold gently to release air bubbles. If any cookie floats, tap it back down. Add holiday sprinkles to the backs.
- Refrigerate until set. Remove from the mold and serve at room temperature.
Find it online: https://lifeandsprinkles.com/reindeer-chocolate-covered-cookies/