Halloween is just around the corner and these easy-to-make Mummy Oreos are the perfect fun treat for the kids. Make this with the kids or make them for the kids as a fun after-school snack. Perfect for parties or just for fun.
Mummy Oreos
Do you like making Halloween Treats? You might like my other fun and spooky desserts like my Graveyard Cookie Dessert, Vampire Cheesecake Bites and Ghost Hard Boiled eggs
It’s only September, but I’m well on my way to Halloween fun.
Yesterday, the kids came home from school to ghosts, mummies, and goblins all over the kitchen.
Of course, these spooks were in treat form. Needless to say, the kids were more than willing to give a tasting test.
How Do You Store Chocolate Dipped Oreos?
- Store chocolate dipped Oreos in an airtight container with wax paper between layers. Keep them at room temperature in a dry environment.
Should I store Dipped Oreos in the refrigerator?
- Do not store dipped Oreos in the refrigerator. If you place chocolate in the refrigerator, you run the risk of a temperature change impact on the chocolate. It might start a “sugar bloom”. The chocolate will get specks on it which won’t change the flavor but will not look as good.
How Long will Chocolate Dipped Oreos keep for?
- Chocolate dipped Oreos can easily keep for 2 weeks in advance
Here’s the printable recipe for these fun Halloween Mummy Oreos
Mummy Oreos {Fun Halloween Treat}
Easy to make Mummy Oreos for a fun Halloween treat.
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Servings: 24 servings
Calories: 5cal
Cost: $10
Equipment
- squeeze candy tube alternative – use a baggie and snip a small hole in the corner
- glass microwae proof bowl
- toothpick
- wax paper
Ingredients
- 1 12 oz. Oreo cookies
- 1 12 oz. chocolate white – melting
- 24 candy eyes
Instructions
- Pour the melting chocolate into the glass bowl
- Melt the chocolate
- *I like to put the bowl into the microwave for 1 minute, stir until smooth – adding 30 more seconds in the microwave – if needed
- Place wax paper on your work surface
- Place the cookie into the chocolate and using a fork to flip it over, coat the cookie with chocolate
- Pick up the cookie on top and tap it on the edge of the bowl to release excess chocolate
- Place the cookie on the wax paper
- *Use a toothpick to nudge the cookie off of the fork
- Set 2 candy eyes on the cookie
- Repeat for the rest of the cookies or until there is about 1/4 cup of chocolate left in the bowl
- Pour the last of the melted chocolate into the squeeze tube
- Squeeze out chocolate in zig-zag lines over the chocolate covered cookies
Notes
- Store cookies in an airtight container with wax paper in between layers at room temperature for up to 2 weeks
Nutrition
Calories: 5cal | Carbohydrates: 1g | Protein: 0.004g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 0.2mg | Fiber: 0.003g | Sugar: 1g | Vitamin A: 0.001IU | Calcium: 0.02mg | Iron: 0.01mg
