You know what’s amazing? Chocolate-covered Oreos. I had never had these before I made them on Valentine’s Day. I was inspired by a post from Kristi Winkels on her blog Eating with Food Allergies – a recipe for Allergy Free Chocolate Candy. I headed to Michael’s and bought a handful of chocolate molds. One of them was the Hearts Cookie Candy mold from Wilton.
They were pretty simple to make. First I melted down 1/2 cup of Enjoy Life chocolate chips (which are both dairy-free and made in a peanut-free facility) mixed with 1 teaspoon of canola oil… in the microwave, stirring often until completely melted. See Kristi’s article above for complete instructions.
I poured some chocolate into each mold to start, then used a pastry painting brush to paint the sides of the mold. Then I dropped in the cookies. Here you can see I used both the golden Oreos and the regular ones.
After dropping in the cookies, I poured more chocolate across the top and used the pastry brush to cover the rest of the cookie.
I placed the cookies in the freezer for about an hour, then gently popped them out of the molds. They seem to work best stored in the fridge or freezer. I placed them into an airtight storage container.
My kids and I love these and I bet if you give them a try, you will love them, too!
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