Description
These adorable Reindeer Oreos are a festive and fun holiday treat. Double stuffed Oreos are dipped in rich melted Ghirardelli milk chocolate and decorated with red M&M’s for the nose, mini pretzels for antlers, and edible eyes to bring the reindeer to life. Perfect for Christmas parties or family gatherings, these no-bake cookies are easy to assemble and look impressive on a cookie tray.
Ingredients
Scale
Main Ingredients
- 1 package of double stuffed Oreos
- 2 boxes of M&M’s (reds picked out)
- 2 bags of Ghirardelli milk chocolate melting wafers
- 2 packages of small edible eyes
- 1 bag of mini pretzel twists
- 1 cookie sheet fitted with parchment or wax paper
Instructions
- Melt the chocolate: Using a double boiler, melt one bag of Ghirardelli milk chocolate melting wafers slowly, stirring continuously with a rubber spatula until smooth and completely melted.
- Dip the Oreos: Using a fork, carefully dip each double stuffed Oreo into the melted chocolate, flipping to coat fully. Lift it out and gently tap the fork against the edge of the pot to remove excess chocolate.
- Set the cookies: Place each coated Oreo onto the prepared cookie sheet lined with parchment or wax paper. Repeat this process with all the cookies.
- Add the mouth: Using unmelted chocolate wafers, place one wafer near the bottom part of each chocolate-covered cookie to represent the reindeer’s mouth.
- Add the eyes: Position two edible eyes just above the wafer mouth on each cookie.
- Attach the nose: Dip a red M&M into the leftover melted chocolate and press it onto the wafer to serve as the reindeer’s nose. Repeat for all cookies.
- Chill the cookies: Place the decorated Oreos into the refrigerator for about 20 minutes or until the chocolate has fully hardened.
- Add the antlers: Once the chocolate is set, dip the ends of mini pretzel twists into the melted chocolate and attach them to the top corners on the backside of each cookie to create antlers.
- Final chill: Allow the chocolate on the pretzels to harden completely before serving or enjoying the festive cookies.
Notes
- Use a double boiler method to melt chocolate to avoid burning or seizing.
- Make sure to tap off excess chocolate to prevent drips and uneven coating.
- If chocolate thickens while dipping antlers, gently reheat over the double boiler.
- Store the finished Reindeer Oreos in an airtight container in the fridge for up to 5 days to keep them fresh and maintain chocolate firmness.
- These treats are perfect for children’s parties and holiday gatherings for a fun and interactive dessert.
