Oreo Cookie Clocks

The recipe Oreo Cookie Clocks could satisfy your European craving in around 1 hour. This recipe serves 12. For 54 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This side dish has 103 calories, 1g of protein, and 3g of fat per serving. 8 people were impressed by this recipe. This recipe from Dieters Downfall requires almond bark, candy melts, fondant, and sprinkles. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. Reindeer and Snowman Oreo Cookie Balls + Oreo Stuffed Cookies, Oreo Cookie Bars (Oreo Flatbread), and Oreo Cookie Cupcakes are very similar to this recipe.

Servings: 12

Preparation duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt your Black candy melts in a microwave safe bowl. Be sure that your cookie mold is clean and dry before adding any candy to it. Stir your melted candy until there are no more lumps. Fill each cavity just over fill then push a singe Oreo cookie down into it. Get all 6 cavities filled and then bang the tray on the counter to seat the candy and get out any air bubbles. Carefully add more candy over the top to completely cover and coat the cookie. Band the tray again to release any air.Place the tray into the freezer for 5 minutes to harden.Remove from the freezer, flip over and carefully press in a circular motion around the back of the cookie mold to release the cookies from the tray. If that doesn't release them, you can gently bang it on the counter.Clean and dry the mold of any black candy and repeat the process with the white candy.Using about a golfball sized amount of fondant, roll it out on a silicone mat coated in shortening. Cut out 2" circles (I used these cutters) and place them over the top of the cookie.Add a ring of vanilla extract or corn syrup to the edge of the fondant to make it a little sticky to attach the sprinkles. Place the sprinkles and press down gently to secure them in place.Use a black edible marker to draw on the hands on the white fondant and white candy melts on the back fondant.Let them sit to dry completely before serving.

 

Step by step:

1. Melt your Black candy melts in a microwave safe bowl. Be sure that your cookie mold is clean and dry before adding any candy to it. Stir your melted candy until there are no more lumps. Fill each cavity just over fill then push a singe Oreo cookie down into it. Get all 6 cavities filled and then bang the tray on the counter to seat the candy and get out any air bubbles. Carefully add more candy over the top to completely cover and coat the cookie. Band the tray again to release any air.

2. Place the tray into the freezer for 5 minutes to harden.

3. Remove from the freezer, flip over and carefully press in a circular motion around the back of the cookie mold to release the cookies from the tray. If that doesn't release them, you can gently bang it on the counter.Clean and dry the mold of any black candy and repeat the process with the white candy.Using about a golfball sized amount of fondant, roll it out on a silicone mat coated in shortening.

4. Cut out 2" circles (I used these cutters) and place them over the top of the cookie.

5. Add a ring of vanilla extract or corn syrup to the edge of the fondant to make it a little sticky to attach the sprinkles.

6. Place the sprinkles and press down gently to secure them in place.Use a black edible marker to draw on the hands on the white fondant and white candy melts on the back fondant.

7. Let them sit to dry completely before serving.

Nutrition Information:

covered percent of daily need