Description
Delicious Oreo cookies covered in melted Andes Mints and chocolate wafers, perfect for any occasion.
Ingredients
Scale
- 36 Oreo Cookies
- 10 ounces Andes Mint Chocolates
- 2 cups chocolate melting wafers
- sprinkles
Instructions
- Place parchment paper on a baking sheet and set aside.
- Unwrap the Andes mints and place in a microwave-safe bowl. Microwave on high for about 30 seconds, then take the chocolate out and stir. Microwave again for 30 seconds, stirring afterwards. If needed, repeat the process until there are just a few unmelted pieces of Andes mints. Stir until completely melted.
- Immediately after melting, dip one Oreo in at a time into the chocolate. Use a fork to turn the Oreo over and shake just a little to let any excess chocolate off the cookie.
- Place the dipped Oreo cookies onto the prepared baking sheet and continue until they are all finished. Allow them to cool for 30 minutes, or until the chocolate is set.
- Once dipped, decorate as desired with melted chocolate wafers, sprinkles, and tiny candies. Serve immediately or store in an airtight container at room temperature for up to 1 week. Enjoy!
Notes
- This recipe is versatile; feel free to change the toppings according to your preference.
- Best served fresh, but can be stored for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg