Candy Cane Oreos Recipe
Candy Cane Oreos are the best holiday treat, blending the crunchy goodness of Oreos with smooth, colorful candy melts and a sprinkle of crushed peppermint. They’re quick, easy, and sure to add some Christmas cheer to your dessert table.
Equipment
Ingredients
- 12 ounces bag white candy melts
- 12 ounces bag red candy melts
- 18 Oreos
- 10 peppermint candies
- 2-4 teaspoons vegetable oil if needed
Instructions
- Add white candy melts to microwave safe bowl. Use the defrost setting and melt for 1 min. Remove bowl and stir. Continue to melt using the defrost setting in 30 second increments stirring after each time until chocolate is smooth, thin and glossy.*12 ounces bag white candy melts
- Greased the mold with oil. Place approximately 1 tablespoon of melted chocolate into each mold and use the back of a spoon to coat the sides.2-4 teaspoons vegetable oil
- After all sides are coated in each mold, pick up mold and tap on the surface until chocolate mixture runs down the sides and fully coats the bottom. This may take 15 - 20 taps on the surface. If needed, add additional chocolate so the bottom is coated.
- Repeat steps 1-3 for red candy melts.12 ounces bag red candy melts
- Place molds in the refrigerator to harden for 5 minutes.
- Remove molds and place Oreo in the middle of each cup.18 Oreos
- Place approximately 1 tablespoon of chocolate on each Oreo and use the spoon to push the chocolate over the edges of the cookie.
- Pick up the mold and tap again until the chocolate appears to have coated the space between the cookie and the sides of the mold.
- Place approximately 1 tablespoons on top of the cookie to add the final layer. Use a spoon to smooth out the top.**
- Tap the mold on the surface again to work out any air bubbles.
- Place back in the refrigerator for approximately 15 minutes or until the chocolate has fully hardened.
- Place peppermint candies into a Ziploc bag. Smash into tiny pieces.10 peppermint candies
- Remove cookies from each mold.
- Re-melt white and red chocolate and drizzle white chocolate on red cookies and red chocolate on white cookies.
- Sprinkle crushed peppermint on top of chocolate.
Notes
- Thin the chocolate: If the melted candy feels too thick, stir in 1–2 teaspoons of vegetable oil. Don’t use water—it’ll mess with the texture.
- Adjust the chocolate layer: For a thicker shell, fill the mold to the top with chocolate. If you prefer a thinner layer, use less chocolate on the final layer.
- Smooth excess chocolate: If the edges look uneven after setting, gently rub the bottom edge along your palm to clean it up.
- Crush candies easily: Place peppermint candies in a Ziploc bag and give them a few good smashes with a rolling pin or heavy spoon. Instant festive sprinkles!
- Work quickly: Re-melt chocolate if it starts to harden while you’re assembling.
- Can I use regular chocolate instead of candy melts? Yes, but you’ll need to temper the chocolate to ensure it sets properly and has a shiny finish.
- What if I don’t have silicone molds? You can dip the Oreos directly into the melted chocolate, though the coating won’t be as thick or uniform.
- Gluten-free: Use gluten-free sandwich cookies in place of regular Oreos for a gluten-free version.
Storage Instructions
Store your Candy Cane Oreos in an airtight container to keep them fresh. They’ll stay crisp and delicious at room temperature for up to a week. If your house gets warm, you can refrigerate them to keep the chocolate from melting, but be sure they’re sealed to avoid absorbing any fridge odors.Nutrition
Calories: 155kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 64mgPotassium: 28mgFiber: 0.3gSugar: 17gVitamin A: 0.2IUCalcium: 3mgIron: 1mg
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