Description
A quick and festive no-bake treat made by dipping Oreo cookies in smooth vanilla almond bark and topping them with cheerful sprinkles. These colorful spring cookies are perfect for Easter baskets, parties, or easy dessert trays.
Ingredients
Units
Scale
- 1 package Oreo cookies
- 4 ounces vanilla almond bark
- Sprinkles of your choice
Instructions
- Line a baking sheet with parchment paper
- Place the vanilla almond bark in a microwave-safe bowl
- Heat in 30 second intervals stirring between each round until smooth and melted
- Hold an Oreo cookie and dip it halfway into the melted almond bark
- Allow excess coating to drip off
- Place the dipped cookie on the prepared baking sheet
- Immediately add sprinkles over the almond bark
- Repeat with the remaining cookies
- Allow cookies to sit at room temperature until the coating hardens
- Serve once the chocolate is fully set
Notes
Store dipped Oreos in an airtight container at room temperature for up to 1 week. If the kitchen is warm, store them in the refrigerator and allow them to come to room temperature before serving.
