Bring a little luck o’ the Irish to your St. Patrick’s Day celebration, school event, or just as a fun treat for your family with this Pot of Gold Chocolate Covered Oreos Recipe.
Turn plain Oreos into these cute and delicious Pot of Gold Oreos. This is a quick no-bake dessert. The only cooking required is to melt the chocolate chips or candy melts. You can make a batch as a fun activity to do with the kids. Then package this St. Patrick’s Day treat up for them to share with their friends.
The chocolate covered Oreos can be made a day or two ahead of your St. Patrick’s Day party. Store them in a sealed container at room temperature until you are ready to serve them.
Pot of Gold Chocolate Covered Oreos Recipe
All you need are Oreos, candy melts, a few fun shaped sprinkles, and Mini Rainbow Airheads to put a batch of Pot of Gold Oreos together.
Ingredients:
- 1 package Oreo Cookies
- 10-ounce package of Dark Chocolate Chips or WiltonBlack Candy Melts
- Gold Sugar Sprinkles
- Wilton Gold Coin Sprinkles (Available at Michaels)
- Wilton Shamrock Sprinkles (Available at Michaels)
- Airhead Extreme Rainbow Berry Bites
Instructions:
1. Line a baking sheet with waxed paper.
2. Melt the chocolate chips or black candy melts in a microwave safe bowl (according to package directions.) Heat on high for 30 seconds and stir. Repeat in 15-second increments, stirring each time, until completely melted. Do not overheat as the candy will seize and become unusable. If the candy is too thick to pour from a spoon, stir in 1 teaspoon of coconut oil or vegetable shortening. Test for consistency and add more coconut oil if needed, up to 1 tablespoon.
3. Drop cookie into melted chocolate and turn to coat completely. Place cookie in a fork, tapping the fork gently against the side of the bowl, allowing excess chocolate to return to the bowl. If air bubbles form, pop them with a toothpick.
4. Slide the coated cookie onto the baking sheet. Immediately decorate with shamrocks. Press an Airhead Extreme Mini against the edge of the cookie at the top.
4. Press the coin sprinkles into the top. Lightly sprinkle gold sugar over the coins.
5. Allow cookie to set completely at room temperature or refrigerate for faster results.
6. Reheat the black candy melts if needed. Pour into a piping bag with a fine tip attached or zip-top freezer bag with one small corner snipped. Line the edge of the “pot” from one side of the cookie to the other just below the coins. If you prefer a thicker line, repeat the step over the previous line.
7. Allow cookies to set completely. Store in an airtight container at room temperature.
Printable Recipe for Pot of Gold Oreos
Pot of Gold Chocolate Covered Oreos Recipe
Ingredients
Instructions
Instructions:
- Line a baking sheet with waxed paper.
- Melt black candy melts or dark chocolate chips in a microwave-safe bowl (according to package directions.) Heat on high for 30 seconds and stir. Repeat in 15-second increments, stirring each time, until completely melted. Do not overheat as the candy will seize and become unusable. If the candy is too thick to pour from a spoon, stir in 1 teaspoon of coconut oil or vegetable shortening. Test for consistency and add more coconut oil if needed, up to 1 tablespoon.
- Drop cookie into melted chocolate and turn to coat completely. Place cookie in a fork, tapping the fork gently against the side of the bowl, allowing excess chocolate to return to the bowl. If air bubbles form, pop them with a toothpick.
- Slide the coated cookie onto the baking sheet. Immediately decorate with shamrocks. Press an Airhead Extreme Mini against the edge of the cookie at the top.
- Press the coin sprinkles into the top. Lightly sprinkle gold sugar over the coins.
- Allow cookie to set completely at room temperature or refrigerate for faster results.
- Reheat the black candy melts if needed. Pour into a piping bag with a fine tip attached or zip-top freezer bag with one small corner snipped. Line the edge of the “pot” from one side of the cookie to the other just below the coins. If you prefer a thicker line, repeat the step over the previous line.
- Allow cookies to set completely. Store in an airtight container at room temperature.
More St. Patrick’s Day Recipes
Shamrock Sugar Cookies for St. Patrick’s Day
How to Cook Corned Beef in a Pressure Cooker or Instant Pot
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