I just melt one bag (I think 12 oz) each of dark (semisweet) and milk chocolate chips in the microwave or on the stove - I generally use Ghirardelli. With the thickness shown below, that amount will cover somewhere around 3 dozen of the double stuf Oreos - which the seasonal and mint Oreos are. One other tip: After dipping (and decorating if you desire), place the Oreos on a baking sheet lined with wax paper and pop them in the freezer for a bit - they'll harden quickly and be much easier to peel off the sheet and store without damage.
From L to R: Holiday Oreo with red filling (regular flavor); Cool Mint Creme Oreo; Limited Edition Candy Cane Creme Oreo (not anything special, to be honest); Trader Joe's Candy Cane Joe-Joes - I thought these had the strongest mint flavor, with little candy cane bits in the filling. I tried to help out the non-mint fans with a coding system on the outside. Yum! Okay, I'll try not to make any more Christmas posts until after Thanksgiving. Back to watching the last college football game for awhile...
1 comment:
Wow those look AMAZING. Wish I had known of your blog sooner.
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