Strawberry Chocolate-Covered Oreos
Ingredients
Scale
- 1 strawberry cookie mold (I used this one: Strawberry Oreo Mold – SpinningLeaf)
- Colored candy melts or Ghirardelli white melts + oil-based food coloring (like Chefmaster)
- Golden Oreos
- Decorating bottles (I like these: Sugarbelle 4oz Bottle Coupler Sets – Michaels)
Instructions
- Place your strawberry mold on a flat surface.
- Melt the chocolates according to package directions. You’ll need three colors: light pink, hot pink, and green. Use pre-colored melts or tint white chocolate with oil-based coloring.
- Start with the light pink: pipe it into the flower details and dots of each mold cavity. Chill for 10 minutes.
- Next, pipe in the green for the leaves. Chill again for 10 minutes.
- Now pipe in the hot pink, filling each cavity halfway. Gently press a Golden Oreo into the center of each.
- Cover with more hot pink chocolate. Tap the mold lightly on the counter to release air bubbles. Use an offset spatula to scrape off any excess chocolate from the back.
- Refrigerate for at least 30 minutes, or until fully set.
- To de-mold, place a flip the mold over onto the cutting board. If any cookies stick, rub your finger over the back of the cavity to gently warm and release them. If they’re still stuck, chill for another 30 minutes.
- Let the cookies come to room temperature before serving. Enjoy!
Find it online: https://lifeandsprinkles.com/strawberry-chocolate-covered-oreos/