Ingredients

Ingredients

• ▢1 package Oreos
• ▢1 package almond bark
• ▢1 T Sprinkles

Instructions

• Break up the almond bark into two halves and start with just half the bar.
• Take the almond bark/candy melts and place into a microwave-safe bowl and microwave in 30-second intervals until melted.
• Stir around to fully melt almond bark. You may end up with some chunks in the middle so make sure to stir thoroughly to make sure it is all melted.
• Once melted, dip Oreos in candy, let excess drip off, and place on parchment paper. (You can use a fork to hold the Oreo Cookies when dipping into the almond bark)
• A regular size cookie sheet will hold about 16-20 Oreo Cookies if you place them far enough apart. If you’re doing a whole package, simply do 3 sheets of 15.
• While the cookies are cooling you can add the Holly Sprinkles, place them randomly but watch that they don’t sink into the chocolate too much or slide off the sides.
• Let the Oreo Cookies chill in the fridge for about 20 minutes on the cookie sheet. After they have hardened you can slip them off into your carrying container for the holidays or plate for instant eating.

Notes

If you leave the cookies out of the fridge you will start to see the chocolate melting so it’s best to keep the leftover cold in the fridge, you’ll catch everyone sneaking cookies later

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 16g | Fat: 5g | Saturated Fat: 4g | Sodium: 49mg | Sugar: 13g