Time 40m Yield 36 cookies, 36 serving(s) Number Of Ingredients 3 Steps:

Melt white chocolate (In microwave, over stove, etc.). The time it takes to melt it varies, depending on the heat of the microwave or stove. Heat it up for a minute or two, check on it, and heat it again. Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.). Sprinkle with sprinkles! Let cool for about 30 minutes. Enjoy!

Time 2h15m Yield 36 Number Of Ingredients 4 Steps:

Place milk chocolate chips and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Meanwhile, line a baking sheet with parchment paper. Drop one Oreo® into the chocolate, making sure it is covered completely. Remove the cookie using a knife, picking it up by the bottom. Lightly shake or tap the knife so that excess chocolate can be removed and place on the prepared baking sheet. Repeat with remaining cookies. Let cookies dry completely, about 1 hour. Drizzle melted white chocolate over dried cookies. Let dry completely before storing, about 1 hour more.

More about “white chocolate covered oreos recipes”

Time 1h23m Yield 24 Number Of Ingredients 3 Steps:

Line a large baking sheet with waxed paper. Place all of the sandwich cookies in a food processor; pulse into fine crumbs. Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing. Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes. Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes. Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.