White Chocolate Covered Oreos
Package of original Oreo Sandwich Cookies
8 oz Lindt white chocolate bars (2 4oz bars)
16 oz package vanilla/white almond bark
Rainbow or chocolate sprinkles or crushed candy like peppermints, candy cane or mints or melted milk chocolate or melted colored candy melts (optional)
Line a baking sheet or two with either parchment paper or wax paper
Use a double boiler to melt the white chocolate bars by filling the bottom pan up about half way with water, and then set it to boil. Once it is boiling you place the top pan of the double boiler inside and pour in the chocolate. If you don’t have a double boiler you can use a heatproof metal or glass bowl that fits on top of a saucepan.
Once boiling, start stirring chocolate a little bit to help melt chocolate. You keep mixing and mixing until you have a completely smooth mixture, and it seems almost runny. When it is almost melted, melt the almond bark in the microwave based on package instructions.
Once both are completely melted, mix the bark into the white chocolate, stir and take off the burner. If you keep it on the burner the chocolate will continue to lose moisture and start getting thicker and thicker-which is not good for dipping.
Toss several sandwich cookies into the chocolate. Gently use a fork or skewer to flip them over so they are completely covered. Then pick them up one at a time and shake them gently to remove excess chocolate.
Place the dipped cookies on a wax/parchment paper lined surface and sprinkle with toppings, if using!
Let them harden for several hours at room temperature or for a little bit in the fridge before storing them in an airtight container (either at room temperature or in the fridge).