Instructions
Start by melting the red, white, & royal blue candy melts. If you want a refresher on the best ways to melt candy melts, check out our
Melting Chocolate Blog.
Once your chocolate is melted, transfer each color to its own squeeze bottle. Make sure to check out our
Squeeze Bottle Blog for our favorite tips & tricks.
Start by making the red chocolate-covered Oreos. Fill each cavity of your mini cookie mold about one-third of the way and tap to smooth the chocolate.
Place a mini Oreo in each cavity and gently press down. If you press down too hard, you risk the cookie showing through the chocolate.
Seal each cavity with more melted chocolate, tap to settle the chocolate, and remove any excess chocolate using an angled spatula.
Freeze the mold for 5-10 minutes and invert the mold to remove your chocolate-covered cookies.
Repeat this process until you have completed all the red, white, and blue cookies. For this recipe, you need 19 red chocolate-covered Oreos, 19 white chocolate-covered Oreos, and 16 royal blue chocolate-covered Oreos.
Once all the cookies are covered in chocolate and removed from the mold, arrange them in a flag pattern on a sheet of parchment for easy cleanup.
Transfer some of the melted chocolate from each squeeze bottle into tipless bags. Snip a small opening at the end of each of the three bags.
Drizzle each chocolate-covered Oreo with its coordinating color of melted chocolate and immediately add the coordinating sprinkles.
Only work on a few Oreos at a time to ensure the sprinkles stick to the chocolate drizzle.
Once all of the Oreos have a chocolate drizzle and sprinkles, attach white sugar stars to the royal blue Oreos using a small amount of melted chocolate.
Allow the chocolate drizzle to set up completely before moving on to the next step.
Use more melted chocolate to attach all the chocolate-covered Oreos to a cake board.
