Candy Coated Oreo M&M;’s

Christiana George

Summer is coming to a close.  Kids are going back to school in two weeks.  Yay!  I love my kids, but I need a break.  The past couple of weeks have been busy.  We drove up north for a week to see family and friends.  It’s was nice to see everyone, but man, that drive is killer.  Then last week I was occupied with making treats and decorations for my son’s birthday.  He loves M&M’s, so I scoured Pinterest for ideas on doing an m&m party.  I found a few things, but these Candy Coated Oreo M&M’s were my idea.  I’ve been wanting to make them for a while, so I thought this was the perfect opportunity.  They came out pretty cute.

I was able to find all the color candy coating I needed at Walmart.  They carry the Wilton, Chocomaker, and Candiquik brands.  I used Birthday Cake Oreos for the center, but you can use regular Oreos.  If you choose to do Double Stuf Oreos, you will need a different mold.

I bought these candy molds at a small culinary shop while I was up north, but they also sell similar ones on Amazon.  They are made for candy coating Oreo shaped cookies.  I bought four sets of molds so by the time I finished the last cookies, the first ones were ready to pop out and I could continue using the mold.



This was my first time trying this.  It was a learn as you go process.  I poured about a tablespoon or so of candy melt into the mold, then pressed an Oreo cookie into the middle and twirled it around to cover the sides.  Then I added candy melt to the top and flattened it out with a spatula.  By the second tray I had figured out not to overfill the cavities.  You have to tap the mold a few times against the counter to get the air pockets out and that also levels out the candy melt. I placed them in the fridge to harden quickly.  You have to work a little to loosen the hardened candy from the mold, but it didn’t take too long. 

For the “M’s”, I bought the Wilton Candy Melts Decorating Tip Set at Walmart.  The writing tip worked perfect.  I printed some “M’s” on my computer and placed the printer paper under a piece of wax paper and traced them the best I could.  You could write directly on the candy coated M&M’s, but I was too scared to mess them up.  When the candy “M’s” had hardened, I attached them to the Oreos with a few dabs of candy coating.

I made these as treats for the party, but they make great party favors also.  You can place them in little bags or boxes and make some cute tags to attach to them.  All the party guests loved them.  

Candy Coated Oreo M&M’s

by The Sweet Chick

Prep Time: 1-1.5 hours

Cook Time: 10-12 minutes



Keywords: microwave dessert snack candy melt birthday cake oreos birthday cookie candy American

Ingredients (48 treats)

For the cookies

For the “M’s”

  • 1 package (16 oz.) Candiquik candy coating, vanilla

Additional items needed

  • 2-4 candy molds for plain cookies
  • Wilton’s Candy Melt Decorating Tips
  • 1 box (12) Wilton’s Disposable Candy Decorating Bags.

Instructions

For the cookies

Using one color at a time, melt candy coating according to instructions on the back of the package. (Usually it’s 30 seconds at a time in the microwave.) I melted a 1 cup at a time. You can always add more if needed. You will not use the entire bag of candy melt. Make sure you candy melt is warm, but not hot before pouring into the mold.



Pour about 1- 1 1/2 tablespoons of candy melt into each cavity of the mold. ( I worked with one mold of 4 at a time). Place one Oreo cookie in the center of each cavity on top of the candy coating. Gently press the cookie down and spin is slowly to coat the sides.

Add a bit more of candy coating on top of the Oreo, careful not to overfill. Spread the candy melt out with a spatula. Then gently tap the mold a few times on a hard surface to release any air bubbles.

Place finished mold(s) in the fridge for 5-10 minutes to speed up the hardening of the candy melt. I continued the same process with another color while the first color was setting. I used 2 molds per color, so it worked out great.

When the candy coating has hardened, remove from fridge and gently wiggle the mold to release the cookie. The flat surface will be the top of the “M&M”.

For the “M’s”

Once all the colors are done, it’s time for the “M’s”. If you are confident about your writing skills, you can write directly on the candy coated cookies. I wasn’t, so I made a template on my computer and printed it out. I placed the template under a piece of wax paper to write my “M’s”. My “M’s” were about an inch tall.

Melt the vanilla candy coating according to the package instructions and pour into a disposable candy decorating bag with writing tip attached.

Trace the “M’s” onto the wax paper over your template. Practice makes perfect.

I placed my template and wax paper on a cookie tray so I could pop it in the fridge for a quick set. I also used a sharp knife to cut off any “tails” that occurred due to run-off candy coating.



Once the “M’s” have set, carefully remove from the wax paper, add a couple of dabs of vanilla candy coating to the backs and place them on your candy coated cookies. Let dry and you are done!



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Maple Pumpkin Fudge

Christiana George

I hope everyone had a nice Halloween.  I know my kids had a blast.  It was very warm here, so that meant we didn’t have to bundled up the kids under and over their costumes.  In fact they were in short and t-shirts.  And the houses in our new neighborhood are so much closer together that we were able to visit a lot more.  This year my little 3 year old son was really into it.  He carried his own bucket of candy and we even got him to say “Trick or Treat”.  He actually lasted a lot longer than I expected.  When he got tired, he simply sat in the wagon and watched as I continued trick-or-treating with his sister.  Not one complaint.

Here are my two crazies from last night.  A fuzzy monster and Buzz Lightyear.  Just as a side note, that Buzz Lightyear costumes was my nephew’s who is now 13 years old and was worn by my daughter two years in a row during her Buzz Lightyear phase.  He may not look it in this picture, but my son was excited to wear it too.

Okay on to the recipe before I bore you.  I found these cute and tasty Jet-Puffed Pumpkin Spice Mallows at the store and had to buy them.  Of course I taste-tested before I used them.  They are pretty good on their own.  But who am I to leave things alone.  I thought they would work well in a fudge.



 I adapted my recipe for Tequila Lime Coconut Fudge to make this.  The recipe is very easy, you just need to keep an eye on the boiling mixture and stir constantly.

The rest is a piece of cake, or in this case a piece of fudge. Just dump in the rest of the ingredients and stir until smooth.

Then pour into a dish and let it firm up.  But I didn’t leave it at that.  I wanted to add something else.

To balance of the sweetness of the fudge, I chose to top it off with some bittersweet chocolate and sea salt.

 These Ghirardelli baking chips were perfect.  You can melt them in the microwave easily.

And to make them a little more festive, I added some sprinkles.  You do have to use a sharp knife to cut these, the chocolate firms up fairly hard.  I really like the sweet and salty flavor of this fudge and it has a nice spice to it.  Perfect for holiday parties! 

Maple Pumpkin Fudge



by The Sweet Chick

Prep Time: 15

Cook Time: 10

Keywords: no bake stove top dessert snack pumpkin pumpkin spice maple syrup dark chocolate bars fudge American fall

Ingredients (64 squares)

For the fudge

  • 1 can (5oz.) evaporated milk
  • 1 2/3 cups brown sugar
  • 1/2 teaspoon salt
  • 24 Jet-Puffed Pumpkin Spice Mallows
  • 2 cups white chocolate chips
  • 3 tablespoons pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon maple essence or extract
  • 1/4 teaspoon pumpkin pie spice

For the topping

  • 1 cup bittersweet chocolate baking chips
  • 1/4 teaspoon sea salt (or more if you like)
  • sprinkles (optional)

Instructions



For the fudge

In a large saucepan, combine milk, sugar and salt.

Cook over medium heat, stirring constantly until the mixture comes to a boil.

Then cook for 8 minutes, again stirring constantly so that the milk does not scorch at the bottom of the saucepan.

Remove from heat and stir in the marshmallows, white chocolate, pumpkin puree, maple syrup, maple essence, and spice. Stir until all is melted and mixture has a smooth consistency.

If you mixture begins to harden up, simply place pot back on stove top and heat on low until the mixture becomes soft and smooth.

Pour mixture into a 8×8 pan lined with parchment paper and spread out evenly.

Then place in fridge until completely set, about 1-2 hours.

For the topping



Place baking chips in a microwave safe container and microwave for 1 minute. Remove and stir. If chips are not completely melted, microwave at 30 second intervals until all melted.

Stir until smooth and pour over cooled fudge. Spreading evenly with a spatula.

Sprinkle salt over the chocolate and add sprinkles if you like.

Cut into squares, eat, and enjoy!



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