I couldn’t, in good conscience, get through a holiday without posting something sweet. And really, since Oreos sort of rule my life, it’s only appropriate that I do something with them.
If I’m being completely honest, the mint Oreos are probably my least favorite. Although that’s relative. I mean, on a scale of 1-10 (10 being, complete and total weakness for), the mint variety would still rank 9. And their green quality is pretty much a given when it comes to St. Patrick’s Day. Don’t they look yummy?
You can make as many or as few as you like, really. I made the entire box. Of course.
(St. Patrick’s Day) Chocolate Dipped Mint Oreos
Prep time: 25 minutes
• 1 package mint Oreos
• 2 cups white chocolate chips
• 2 tablespoons Crisco shortening
• green sugar sprinkles
Line a cookie sheet with parchment paper.
Place white chocolate in a medium microwavable bowl and melt in the microwave for 45 seconds, and then in 15 second intervals, stirring in between. Repeat until melted and smooth. Add in the Crisco and mix to combine. Transfer to a regular-sized coffee cup.
Dunk an Oreo inside the cup, so that half of the cookie gets coated with the melted chocolate; with a finger, gently swipe off any excess that’s hanging at the bottom. Lightly sprinkle the green sugar sprinkles (as much or as little as you like) over the chocolate. Lay each Oreo on the cookie sheet to set.
They dry pretty fast, but you could place the cookie sheet in the refrigerator for 5-10 minutes to speed things up.
(originally seen at Dandelions and Dustbunnies)