Sunflower Oreos – Mini & Regular
Ingredients
Scale
- Sunflower Oreo molds from Spinning Leaf, mini, regular, or both
- 1 bag Ghirardelli Dark Melting Wafers
- 1 bag Ghirardelli White Melting Wafers
- Yellow oil-based candy color
- Mini Golden Oreos
- Regular Golden Oreos or a fall-flavored Oreo, such as Apple Pie à la Mode
- Piping bottle
Instructions
- Place the sunflower molds on a flat, level surface.
- Melt about 1/4 of the dark chocolate melts according to the package directions. Transfer the melted chocolate to a piping bottle.
- Pipe the dark chocolate into the center of each sunflower mold. Refrigerate for about 15 minutes, or until completely set.
- Melt the white chocolate melts according to the package directions. Stir in a small amount of yellow oil-based candy color until you reach a sunflower-yellow shade.
- Spoon the yellow chocolate into each mold cavity, filling it about halfway.
- Press an Oreo into the center of each cavity. Use Mini Golden Oreos for the mini molds and regular Golden Oreos or your favorite fall-flavored Oreos for the larger molds.
- Cover the cookies with the remaining yellow chocolate, making sure the chocolate reaches around the sides of each Oreo. Gently tap the molds against the counter to release any air bubbles.
- If an Oreo starts to float or rise, gently press it back down with the tip of a knife.
- Refrigerate for at least 30 minutes, or until the chocolate is completely firm.
- Carefully remove the sunflower Oreos from the molds and let them come to room temperature before serving.
Find it online: https://lifeandsprinkles.com/sunflower-oreos-mini-regular/