Sometimes it’s super nice to have festive treats on hand, such as these Chocolate Covered Golden Oreos for St. Patrick’s Day, that look impressive to guests but are really just fuss free and easy to throw together.  The best part about this recipe is that it can be easily adapted to suit any holiday – plus they are super yummy!

Chocolate Covered Golden Oreos for St. Patrick’s Day

Ingredients:

2 cups green Wilton Candy Melts, plus 1/8 cup more for attaching the flowers

6 cookies (Oreo Golden Cookies)

1 package Wilton Royal Icing Decorations, Mini Flower Rainbow

Wilton Cookie Icing, White

Special Tools: chocolate cookie mould such as Dress My Cupcake DMCAO138 Chocolate Candy Mold, Plain Cookie

Directions:

Melt half the pink chocolate as per instructions on the bag. Spoon about a tablespoon of the melted chocolate into the bottom of each well, then gently press an Oreo into each. Spoon more chocolate over the Oreos, making sure to get the sides between the cookie and the edge of the well.

Refrigerate for 1 hour.

Remove from the mold and place the cookie onto parchment paper. Repeat with the steps with the remaining ingredients.

Drizzle the cookie icing in a criss cross pattern across the top of the cookies.

Attach the flowers to the top of the cookie using a dab of melted chocolate. Let the cookies set in the refrigerator for an additional 25 minutes.

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Chocolate Covered Golden Oreos for St. Patrick’s Day

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Ingredients

• 2 cups green Wilton Candy Melts, plus 1/8 cup more for attaching the flowers
• 6 cookies, Oreo Golden Cookies
• 1 package Wilton Royal Icing Decorations, Mini Flower Rainbow
• Wilton Cookie Icing, White
• Special Tools: chocolate cookie mould such as Dress My Cupcake DMCAO138 Chocolate Candy Mold, Plain Cookie

Instructions

1. Melt half the pink chocolate as per instructions on the bag. Spoon about a tablespoon of the melted chocolate into the bottom of each well, then gently press an Oreo into each. Spoon more chocolate over the Oreos, making sure to get the sides between the cookie and the edge of the well.
2. Refrigerate for 1 hour.
3. Remove from the mold and place the cookie onto parchment paper. Repeat with the steps with the remaining ingredients.
4. Drizzle the cookie icing in a criss cross pattern across the top of the cookies.
5. Attach the flowers to the top of the cookie using a dab of melted chocolate. Let the cookies set in the refrigerator for an additional 25 minutes.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Enjoy!

 Ang Paris is a chocolate-loving Pinterest addict who is a full time blogger at Juggling Act Mama, writing about cooking, crafting and cuddling.  Visit her at Facebook | Twitter | Blog Lovin’ Pinterest | Instagram | Google+

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!