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These candy cane oreos are the perfect no bake treats for the Christmas season. Crushed candy canes and melted chocolate are added to a mold with an oreo and chilled to perfection. If you want to wow your family and friends, you have to try these candy cane oreo cookies!
Candy Cane Oreos will be your family’s new favorite Christmas treat!
There are so many reasons to love candy cane oreos. I mean, first, let’s start with the fact that there is an oreo in the middle. Oreos are my weakness. Who’s with me there? Then, add in chocolate coating and crushed candy cane pieces, and what’s not to love? These are so fun to make with your kids at Christmas time!
Why You’ll Love These Candy Cane Oreos
- Perfect holiday treats to share with friends & family this holiday season
- Easy to make no bake holiday treat
- Just 5 ingredients!
- Only 15 minutes of prep time
What You’ll Need for Candy Cane Oreos
Perfect for a cookie exchange, a last minute gift for friends or neighbors, or just to be festive during the Christmas time of year, these candy cane oreo treats are made with just 5 simple ingredients and a silicone mold. Get the full recipe with measurements and instructions in the recipe card below.
- White candy melts
- Red candy melts
- Oreos
- Silicone oreo molds
- Peppermint candies
- Vegetable oil
How to Make Candy Cane Oreos
Who doesn’t love a no-bake dessert? Easy clean up, no electric mixer or baking sheet or any other baking dish required! Yay for that! Get the full recipe with measurements and ingredients in the recipe card below.
Add white candy melts to microwave safe bowl. Use the defrost setting and melt for 1 min. Remove bowl and stir. Continue to melt using the defrost setting in 30-second increments stirring after each time until chocolate is smooth, thin, and glossy.*
Place approximately 1 Tbsp of melted chocolate into each mold and use the back of a spoon to coat the sides.
After all sides are coated in each mold, pick up the mold and tap on the surface until the chocolate mixture runs down the sides and fully coats the bottom. This may take 15 – 20 taps on the surface. If needed, add additional chocolate so the bottom is coated.
Repeat steps 1-3 for red candy melts.
Place molds in the refrigerator to harden for 5 minutes.
Remove molds and place an oreo in the middle of each cup.
Place approximately 1 Tbsp of chocolate on each oreo and use the spoon to push the chocolate over the edges of the cookie.
Pick up the mold and tap again until the chocolate appears to have coated the space between the cookie and the sides of the mold.
Place approximately 1 Tbsp on top of the cookie to add the final layer. Use a spoon to smooth out the top.**
Tap the mold on the surface again to work out any air bubbles.
Place back in the refrigerator for approximately 15 minutes or until the chocolate has fully hardened.
Place peppermint candies into a ziploc bag. Smash into tiny pieces.
Remove cookies from each mold.***
Re-melt white and red chocolate and drizzle white chocolate on red cookies and red chocolate on white cookies.
Sprinkle crushed peppermint on top of chocolate.
FAQs about Candy Cane Oreos
Store these in an airtight container for 3-5 days, if they last that long!
I used regular oreos, but you could try any flavor you like. For an extra minty flavor, try peppermint oreos. You could also try any of the holiday oreo variations they come out with, like the limited edition candy cane oreo I’ve seen before!
Tips for the Best Candy Cane Oreos
Here are a few tips for the best results:
- Crush candy cane pieces like a pro: To crush the candy canes, place them in a resealable plastic bag and then use a heavy object like a rolling pin or mallet to crush them into pieces.
- Get the perfect chocolate consistency: If chocolate seems thick you can add 2 tsp of vegetable oil to create a thinner consistency. Do not add water to thin out the chocolate mixture.
- Layer the chocolate to your liking: If you want a thick layer of chocolate surrounding the oreo, fill the chocolate to the top of the mold. If you want a thinner layer, add less chocolate on top of the cookie.
- Make the outside edge of the cookies even: If the outside of the cookie bottom isn’t completely even, brush the outside cookie edge along the palm of your hand to break off any excess chocolate.
More Recipes
The Absolute BEST Pumpkin Dump Cake Recipe
Mom’s Famous Fruit Salad Recipe
Carrot Cake Roll with Cream Cheese Filling
Candy Cane Oreos
Equipment
- Silicone oreo molds
Ingredients
- 1 12 oz bags of white candy melts
- 1 12 oz bag of red candy melts
- 18 oreos
- 10 peppermint candies
- 2-4 tsp vegetable oil if needed
Instructions
- Add white candy melts to microwave safe bowl. Use the defrost setting and melt for 1 min. Remove bowl and stir. Continue to melt using the defrost setting in 30 second increments stirring after each time until chocolate is smooth, thin and glossy.*
- Place approximately 1 Tbsp of melted chocolate into each mold and use the back of a spoon to coat the sides.
- After all sides are coated in each mold, pick up mold and tap on the surface until chocolate mixture runs down the sides and fully coats the bottom. This may take 15 – 20 taps on the surface. If needed, add additional chocolate so the bottom is coated.
- Repeat steps 1-3 for red candy melts.
- Place molds in the refrigerator to harden for 5 minutes.
- Remove molds and place oreo in the middle of each cup.
- Place approximately 1 Tbsp of chocolate on each oreo and use the spoon to push the chocolate over the edges of the cookie.
- Pick up the mold and tap again until the chocolate appears to have coated the space between the cookie and the sides of the mold.
- Place approximately 1 Tbsp on top of the cookie to add the final layer. Use a spoon to smooth out the top.**
- Tap the mold on the surface again to work out any air bubbles.
- Place back in the refrigerator for approximately 15 minutes or until the chocolate has fully hardened.
- Place peppermint candies into a ziploc bag. Smash into tiny pieces.
- Remove cookies from each mold.***
- Re-melt white and red chocolate and drizzle white chocolate on red cookies and red chocolate on white cookies.
- Sprinkle crushed peppermint on top of chocolate.
Notes
Hi, I’m Jessica! I am wife to Chris, and mom to Kaiper, Alana and Koa. I am a graphic designer, website developer and aspiring author. In this space, I share about everything from parenting, working from home, food we cook, and lots of things for kids! Learn more about me here.
