Friday, December 20, 2013

Chocolate Covered Christmas Oreos

The other day, I was doing my "grocery shopping" when I must have had a brain aneurysm because I found myself walking through the baked cookies/unhealthy snacks section. What? Me? the Paleo enthusiast? the clinical nutrition major? In the baked cookies isle? That's not all...

I stumbled upon these Christmas Oreos. Literally looked like the greatest thing since sliced bread came out in 1928. It's like the goodness of a crunchy Oreo with like a Andes Mint aftertaste. 

So naturally, I bought some. Then I figured, what the heck? If i'm going downhill for these oreos, i'm just going to make them EXTRA special and top them with lots of other non-paleo things I don't normally eat. 
I mean, 'tis the season... who's with me?

20 Christmas Oreos

(for coating)
1 1lb. block of Vanilla Almond Bark 
2 tbs. Red Sugar sprinkles
2 drops of Peppermint Extract 

(for toppings)
You could really use anything. I used:
Chopped up Holiday Mint M&Ms
Crushed Candy Canes
Ghirardelli Peppermint Bark
Red/Green Sugar Sprinkles 

Yields ~ 20 Oreos

Directions: To make coating, follow directions on Almond Bark for melting. Once completely melted, add in peppermint and sprinkles. Stir, Stir, Stir!

Let the mixture cool down (just a tad). You don't want it to get cold where it becomes hard again, but you don't want to throw in the Oreos when the mixture is piping hot, because the Oreo peppermint cream will begin to melt, and will make your coating all red and streaky. Not good!

Cover both sides of your oreo, top with desired topping and place on parchment paper. After you've covered and topped all your Oreos, place in refrigerator for ~ 20 minutes. This will help the chocolate harden in place. I like to keep them refrigerated until I'm ready to serve. Then I pull them out like 10 minutes before I want to eat and they're the perfect texture, crunch, and temperature!


What is YOUR favorite topping?  Let me know below!  

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