Instructions
Prepare Candy Coating:
Place candy coating in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between each interval until completely melted.
Transfer melted chocolate into a squeeze bottle.
Melt complimentary candy and place in tipless bag for drizzling. Keep warm.
Fill the Mold:
Fill each cavity of the sandwich cookie mold halfway with the melted chocolate.
Tap the mold gently to release any air bubbles.
Place a sandwich cookie into each cavity, pressing it lightly into the chocolate. Ensure not to press the cookie too far down to avoid it showing on top of the mold.
Fill the mold with more chocolate to cover the cookies completely.
Tap the mold again to settle the chocolate and use an offset spatula to remove any excess chocolate from the top.
Chilling:
Place the mold in the refrigerator for about 20 minutes or until the chocolate has set.
Removing from Mold:
Once the chocolate is firm and the mold appears cloudy, remove it from the refrigerator.
Invert the mold onto a piece of parchment paper to release the chocolate-covered cookies.
Allow the cookies to come to room temperature before decorating.
Decoration:
Drizzle each chocolate sandwich cookie with a complimentary color of melted candy coating using the prepared tipless bags or squeeze bottles.
Immediately add sprinkles and icing sugar decorations to the top of each cookie before the chocolate sets.
Use jewel dust for added sparkle.
Serve or Store:
Once decorated, allow the cookies to set completely at room temperature.
