When the kids go back to school, and the first signs of fall appear, we get excited about making chocolate treats in our kitchen! These chocolate covered oreos are inspired by the colors of autumn in pretty shades of orange and purple.
Using a variety of chocolate colors, instead of just one, really amps up the wow factor! Follow our easy steps below to make your own delicious and beautiful chocolate covered oreos.
Melt your candy melts in the microwave, in a heat proof bowl, 30 seconds at a time stirring between intervals. Heat just until melted. Do not overheat! Pour each melted chocolate color into disposable decorating bags and secure with a rubber band. We used a 50/50 ratio of super white and orchid candy melts to make a shade of lavender.
Snip the tip of your decorating bags. Fill one cavity 1/3 of the way, press an oreo into place, then fill remaining cavity with a different color. Tap the mold lightly on a countertop to release any air bubbles. Repeat in the remaining cavities creating different color combinations.
If the chocolate in your decorating bags becomes too firm to work with you can pop the whole bag in the microwave for 15 seconds or so to remelt. Keep in mind that the decorating bags are not intended to be microwave safe so they could easily melt. This trick works wonderfully as long as you heat up carefully, only 15 seconds at a time.
Place your filled mold in the freezer for a few minutes. Once the chocolate has set flip the mold over and lightly tap to release your chocolate covered oreos. If they don't easily pop out they may need a few more minutes in the freezer.
You can store your chocolate covered oreos in an air tight container for up to a week. This is a great make ahead treat! We love serving these on a white plate or cake stand stacked nice an high. They are gorgeous!
As beautiful as these frosted cookie bars are they taste even better, they are absolutely delicious! And what's even better they are SUPER easy to make and are quick! This is one dessert you can do over and over again and decorate differently each and every time and you will always get ooh's and ahh's! Go as simple or elaborate with your decorating! Let your imagination run wild and theres a good chance this will become a quick treat you will whip up over and over again!
How cute do these look! For something so simple they look so crazy beautiful! The non-pareils we sprinkled on this batch give a nice little "crunch" to the texture of the treat. There is just something so satisfying about soft frosting paired with the crunch of non-pareils.
To make your cookie bars, start by preheating your oven to 375 degrees. In a medium sized bowl, combine your flour, baking powder and salt. Set aside. In a large mixing bowl, cream together your butter and sugar for about 3 minutes until light and fluffy. Add in your egg, sour cream and vanilla and mix till combined. Slowly add in your flour mixture while stirring until everything is combined.
Line a 9×13 baking pan with parchment paper, snip the corners to have it lay nicely in the pan. Press the dough into the pan evenly.
Bake for 15-17 minutes or until edges just barely start to turn golden, then allow to cool completely before frosting.
Lets decorate these cookie bars! Make your favorite buttercream recipe or in a pinch grab frosting in a can, no judgement here!
Separate your frosting into 6 bowls. We put a drop of coloring on a tooth pick and only added a super small touch. For the pastel look a whole drop was too much color.
Spread each color separately in a row, with each color just barely touching the next. Take your offset spatula (in a pinch you can use a butter knife) and gently with a light touch spread back and forth working your way down through all the colors so they mix together a bit.
We did this about 3 times to get the colors to flow nicely into the next.
Add your sprinkles.
Cookie Bar Ingredients
- 2½ cups flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 TBS sour cream
- 1 tsp vanilla extract
- Preheat your oven to 375 degrees.
Recipe adapted from Like Mother Like Daughter's Sugar Cookie Bars.
♥ Layer Cake Shop
To make these perfect summertime party pineapple cookies mix up a batch of our favorite cutout cookie dough, cut, bake and let cool. This recipe is the best! The cookies really keep their shape during baking and have a fantastic buttery flavor.
After baking mix up some royal icing and divide into 2 bowls, 1/3 in one bowl, and 2/3 in another bowl. Color the larger bowl of icing yellow and add a couple drops of pineapple flavoring oil. Color the smaller bowl of icing green and add a drop or two of pineapple flavoring oil. You want your icing to be the right consistency so it flows together once you pipe it, but not too runny. You can find our icing consistency tips here.
We like to open our decorating bags and roll a cuff at the top then place in a drinking glass to make filling the bag easier. Royal icing hardens pretty fast so try to quickly get it into your decorating bag, twisting the end of your bag shut, and securing with a rubber band.
Here is a step by step guide to how we like to decorate sugar cookies. We used at round #3 tip for the yellow icing, and a #2 tip for the green icing. Let your cookies dry a few minutes before sprinkling so the sprinkles don't sink into the icing. Have fun decorating!
♥ Layer Cake Shop
This is hands down our favorite cutout sugar cookie recipe, and we think it will be yours too! It tastes buttery and delicious, and works well for thin or thickly rolled cookies. Its best feature is that it holds its shape perfectly through baking. Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds because they spread so much during baking? That won’t happen with this recipe.
Cream butter and sugar. Add egg and blend well. Mix in vanilla and flavoring oil. Almond is our go to flavoring oil for this recipe, but we have tried so many and they are all delicious. Mix in flour and salt. Cover dough with plastic wrap and chill dough for about 30 minutes. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 8-14 minutes, depending on size of cookies. They are done baking when you begin to see the tiniest hint of browning on the edges. Let cool for a few minutes then transfer to a wire rack to finish cooling. Cookies keep nicely in a sealed container for a few days and also can be frozen for later use.
You can also freeze the dough. After mixing, put dough in a freezer safe Ziploc bag and freeze. Thaw overnight or for at least a few hours in the refrigerator before using. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable.
When it comes to decorating your perfect cutout sugar cookies the options are endless! Frost your cookies with one of our favorite cookie icing recipes, hard royal icing, soft royal icing, decorator frosting or poured cookie icing. Sprinkle your cookies with colorful sprinkles, did you know we have hundreds to choose from? Accent your pretty cookies with edible glitters and dusts or sugar decorations.
Enjoy sharing your delicious cookies with friends and family, and prepare to share the recipe over and over. They are sure to ask!