Chocolate Dipped Oreos with Ande's Mints

You may have realized by now that we are highly addicted to Oreos. With all the flavors that are now available for the holidays it's hard not to buy them when we see them. Today I want to share with you my recipe for Chocolate Dipper Oreo's with Ande's Mints. It brings two things together that we truly love, Oreo's and chocolate. As if we can ever have too much chocolate.


Here is what you'll need:

Ingredients:

12-15 black & white sandwich cookies, any brand

12 oz. Wilton chocolate candy melts (either light or dark chocolate is fine)

1 package of Wilton candy sticks

1 package of Andes Mint Chocolate Baking Bits

Directions:

#1. Carefully remove the tops of each black & white sandwich cookie and set aside. Next, line a baking sheet with foil (prevent sticking and makes for easy clean up).


#2. Pour the Wilton candy melts into a microwavable safe dish. Microwave in 30 second increments stirring every 30 second until melted. My microwave took about 2-3 minutes.

Allow the chocolate to cool a few minutes before working with it.

#3. Place the cookie halves, filling side up on the foil lined baking sheet. Using a small spoon, place a small dollop of melted chocolate right on white sandwich cookie filling. Place the stick in the chocolate and then replace the top.


Repeat this step with the rest of your cookies. The melted chocolate will set and act like glue. Trust me, you'll be happy you did it this way and they stick!

#4. Once all the cookies have a stick and a top, place the baking sheet in the fridge for 15 minutes so the chocolate fully sets.


#5. By this time, you may want to place the melted chocolate dish back in the microwave. If the chocolate has started to set simply microwave again for 20-30 seconds, stirring until melted.

#6. Remove the baking sheet from the fridge and dip each cookie into the chocolate. Use a spoon to help coat the cookie and allow the excess chocolate drip back into the bowl.


Lay the chocolate dipped cookie back onto the baking sheet and sprinkle with a few of the Andes Mint Baking Bits.

#7. Repeat the dipping process with the rest of the cookies.


#8. Once all the cookies are dipped, place the baking sheet back in the fridge for about 20 minutes so the cookies set.

If not serving immediately, store in a cool dry area (or the fridge).


*Makes approximately 12-15 cookies.
2 Chocolate Dipped Cookies = 1 Serving