Serves: 16
Total Calories: 74
Hold each cookie tightly between your fingers and insert a wooden skewer halfway into the white filling of each, being careful to keep the cookie intact. Place them on a baking sheet lined with nonstick aluminum foil and freeze for 1 hour.
When you are ready to prepare the Oreo cookies, melt the chocolate and vegetable shortening in a heavy small saucepan, covered, over low heat, stirring occasionally. Once the chocolate has melted, remove the saucepan from the heat and tilt it at about a 45-degree angle to facilitate the dipping process. Holding onto the skewer, dip each cookie into the chocolate, allowing the excess to drip back into the saucepan while gently twisting the skewer. Immediately place the cookie in the optional chocolate sprinkles, edible confetti, or nonpareils and coat both sides (or just one side).
Place the skewers upright in a glass to allow the chocolate to harden. The cookies can be used to garnish a smoothie once the chocolate has set. If the cookies are not going to be used immediately, place them on a baking sheet lined with parchment paper or nonstick aluminum foil and freeze for 15 minutes, then wrap each one tightly in plastic wrap. Freeze for up to 3 months. Allow the cookies to sit at room temperature for at least 10 minutes before serving, then place upright in a smoothie.
NOTE: The recipe can be made with mint Oreo cookies. Also, the recipe can be cut in half.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate-Covered Oreo Cookies recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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