Quick and easy, 3-ingredient peppermint chocolate covered Oreos. Classic Oreo cookies combine with melted white or dark chocolate and minty crushed candy canes for a festive and decadent, no-bake holiday treat.
24 OREO cookies
10 oz white chocolate ¹
10 oz semisweet chocolate ²
2 candy canes, crushed
optional: 2 tsp coconut oil or vegetable shortening
Line a large sheet pan with parchment paper or wax paper. Set aside.
Melt the chocolate and coconut oil (if using) together in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until the chocolate is completely melted and smooth.
For easiest coverage, pour the melted chocolate into a small and relatively deep bowl. Dip each Oreo cookie in the melted chocolate, one at a time, using two forks or a candy dipping tool to roll until evenly coated. Let the excess chocolate drip back into the bowl, then transfer the chocolate-covered cookies to the prepared pan. Work in batches until all cookies are coated.
Sprinkle the tops with peppermint, or drizzle with additional melted chocolate, as desired.
Let sit for 20 mins, or until firm and set. Will keep for several days, covered at room-temperature.
¹ Alternatively, you may substitute 10 oz vanilla candy melts for the white baking chocolate. Melt as directed on the package, stir in 2 tsp melted coconut oil or all-vegetable shortening until smooth.
² I like to use bittersweet chocolate (60-70% cacao), but any chocolate will work. You can also substitute 10oz chocolate melting wafers (such as Ghiradelli), for easy “tempered” chocolate that stays shiny for longer.
Keywords: chocolate covered oreos, peppermint, christmas cookie, easy, dessert, baking, white chocolate, 3 ingredient