Belgian Chocolate Covered Oreos Food

CHOCOLATE COVERED OREOS RECIPE

Steps:

• Melt the chocolate placing them in separate microwave safe bowls and heating in 15-20 second intervals (stir between each interval) until they are completely melted.
• Place the chocolate into the bottom of the molds filling them approximately 1/3 full. I filled half of the molds with the white chocolate and the other half with the semi-sweet chocolate.
• Then place a Oreo on top of the candy in the mold.
• Press the Oreo down into the chocolate or melted candy to ensure that the sides get completely covered. Only leave the top of the cookie uncovered.
• Then pour additional chocolate or melted candy over the top of the cookie in the mold making sure that it's covered completely. Use the same color that was used on the bottom of the Oreo in that mold.
• Allow the chocolate to harden at room temperature (1 hour) or you can place it in the refrigerator to speed up the process. (15 minutes).
• Then remove the Oreos from the mold. Turn the mold upside down and press down at the center of the back of the molds to pop the Oreos out.
• Drizzle additional melted chocolate over the top of the Oreos. I drizzled with the opposite chocolate type.

CHOCOLATE-COVERED OREOS®

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.