Zutaten für Chocolate Christmas Mice Cookies
- Oreo Double Stuff Cookies
- Semisweet Chocolate
- 1 tablespoon Butter
- Paraffin Wax
- 1 cup Chocolate chips OR 1 cup Almond bark
- 24 thin slices of Almond
- Red Decorating Gel
- Green Decorating Gel
- Cherries
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Zubereitung von Chocolate Christmas Mice Cookies
- Carefully twist apart 12 Double Stuf Oreo cookies.
- Set aside the 12 Oreo halves with the cream filling.
- Reserve the plain Oreo halves for another use.
- In a microwave-safe bowl, melt 1 cup of chocolate chips and 1 tablespoon of paraffin (or use 1 cup of almond bark as a substitute) with 1 tablespoon of butter. Microwave in 30-second intervals, stirring until smooth and melted.
- Keep chocolate melted by using a double boiler (place bowl over a saucepan of simmering water) or by occasionally returning it to the microwave in short bursts.
- Drain 12 maraschino cherries well, ensuring each cherry has a stem.
- Using a clean tweezer or small fork, dip the stem end of each cherry into the melted chocolate.
- Press the chocolate-covered cherry onto the bottom of a Hershey's Kiss.
- Place the cherry-Kiss combination onto an Oreo cream filling.
- Allow the stem to extend slightly over the edge of the cookie to form the mouse's tail.
- Create mouse ears by placing two thin almond slices between the cherry and the Hershey's Kiss.
- Refrigerate for at least 15 minutes, or until the chocolate sets completely.
- Using a green decorating gel, pipe holly leaves onto the white Oreo cream near the mouse.
- Pipe red holly berries between the green leaves.
- Add two small dots of decorating gel to each Hershey's Kiss for eyes.
- Store your finished Chocolate Christmas Mice Cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
435g
Fat
228g
Carbs
59g
