Chocolate + sprinkles + sandwich cookies = yummy goodness. I've always had a soft spot for sandwich cookies and adding chocolate and sprinkles just makes a good thing even better. Make a bunch (you're going to eat a couple) and package the rest for party favors and stocking stuffers.
- 8 ounces of chocolate melts
- 10 sandwich cookies
- optional (but it makes it easier) disposable pastry bag
Making these is fairly easy but there's some waiting between steps. Before you melt the chocolate, add a thin layer of sprinkles to the bottom of the cavities in the mold.
Melt the chocolate in the microwave or in a double-boiler and then add about 1/3 of the chocolate to the pastry bag.
Working carefully, slowly swirl a thin layer of chocolate on top of the sprinkles. Make sure it's not too thick or the cookie won't be flush with the top of the mold. Use a toothpick or spoon to gently cover all the sprinkles being careful not to apply too much pressure. Do not tap the mold on the counter! Air bubbles aren't the problem at this stage but melted chocolate seeping under the sprinkle layer is.
Place the mold into the freezer for 10 minutes.
Once the chocolate has hardened, take the molds out of the freezer and add a small dollop of chocolate on top of the chocolate that has already set. Add a cookie. Make sure it's below the top edge of the mold.
Using the chocolate in the pastry bag, fill in the sides of the cavity around the cookie. Check for air bubbles and tap the mold to help fill any gaps in the chocolate. (I also use a toothpick to help move the chocolate around.) Fill chocolate to the top edge of the mold.
Return to freezer to set for another 15 - 20 minutes.
Once the chocolate is set, take the molds from the freezer and carefully remove the cookies. Gently shake each cookie to make sure any extra sprinkles fall off.
Enjoy them right away or save them for party favors or holiday treats.