Sparkling Candy Cane Oreos

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These Sparkling Candy Cane Oreos are the festive holiday shortcut that you’ll need when your holiday baking list is a mile long. We’re taking everyone’s favorite chocolate sandwich cookie and giving it a yummy makeover for the holidays. They are the kind of holiday treat that will make you look like you spent hours making them.

The Oreo cookies get dunked and coated in creamy white chocolate. Once they set, they are dipped in a swirly red and white icing for a candy cane finish. They are then topped with crushed candy cane pieces and sparkly red crystal sugar sprinkles. The candy cane and sprinkles give the cookies a yummy peppermint crunch and festive touch. Once everything hardens, they’re ready to serve!

These white chocolate-dipped Oreos are surprisingly simple and the perfect treat for holiday cookie trays, Christmas parties, or cookie boxes for friends or coworkers.

Why You’ll Love These Sparkling Candy Cane Oreos

• The contrast of flavors and textures will keep you coming back. The crisp chocolate cookies, soft, sweet white chocolate, and peppermint topping make each bite sweet, a little minty, and delicious. It’s hard to say no to just one!
• Bakery-style without the oven! The best part about these cookies is that you don’t need to turn on the oven! They’re no-bake, super easy to make, and have a fun festive finish!
• Perfect for gifting or holiday parties. Once set, they’re super durable, making them great for packaging holiday treat boxes. Not to mention they also look beautiful on holiday cookie trays!

How to Make These Candy Cane Oreos, Step by Step

Step 1. Line a baking sheet with wax paper and melt chocolate wafers.

Start by lining a baking sheet with a piece of wax paper. The wax paper will keep the chocolate from sticking and make them easily removable. 

Melt the chocolate wafers in a double boiler or in the microwave until the chocolate is smooth. Pour the chocolate into a bowl for dunking. 

Step 2. Dunk the Oreos into the melted chocolate and let them set on the wax-paper-lined sheet pan.

Use a fork to dunk and coat the Oreos in the melted chocolate. Drop the Oreos into the chocolate and press the Oreo into the melted white chocolate. Use the fork to flip it to coat both sides. Once the Oreo is coated, scoop the cookie out with the fork and give it a gentle shake to remove any excess chocolate. 

Transfer the chocolate-coated Oreos to the wax paper-lined sheet pan and repeat the dunking and coating of the Oreos. Make sure to leave about 1 inch of space between each Oreo on the sheet pan, just in case you can some excess chocolate around the edges.

Let the cookies set for about 30 minutes before decorating.

Step 3. Make Royal icing, create red and white marble icing, and dip cookies in the icing. 

Use a stand mixer to make the royal icing. The royal icing is going to create that marbling, candy-cane look on the top of the chocolate Oreos. The royal icing is going to be a syrup-like consistency so that you can create the marbling effect. 

To make the royal icing, start by stirring meringue powder and powdered sugar together. The meringue powder is going to act as a binding agent in the icing. Whisk water and vanilla into the powdered sugar mixture and mix on low speed until the royal icing comes together. 

Split the icing in half into two separate bowls. Add red food coloring to one of the bowls and mix to blend the color evenly into the icing. Keep adding drops of red food coloring, stirring in between until you have a bright red color. 

Use a spoon to drizzle some red icing on top of the white icing. Do not mix it. 

To make the marbling effect, dip the top of the hardened chocolate-covered Oreos into the red and white swirled icing. Life the cookie out of the icing and place it back on the wax paper-lined baking sheet. 

Continue this dunking method for the rest of the cookies.

Tip: If the icing is too thick, add a teaspoon of water at a time until the desired consistency is achieved. If the icing is too thin, add a tablespoon of powdered sugar until you reach the desired consistency. 

Step 4. Sprinkle candy cane and sprinkles on top to decorate and let them set completely before serving.

Pour some sprinkles and crushed candy cane pieces into two small bowls for easy grabbing. Seal a couple of candy canes inside a plastic bag and use a rolling pin to crush the candy canes into fine bits.

While the icing is still wet on top, sprinkle the tops of the cookies with crushed candy cane pieces and red crystal sugar sprinkles. 

Let the cookies set for 30 minutes to an hour, until the icing has hardened. Once the icing is firm, they’re ready to serve!

Tips for Making Sparkling Candy Cane Oreos

• Melt the chocolate wafers slowly until smooth. White chocolate can be a little more temperamental, so microwave in 30-second increments or heat in a double boiler over medium-low until it is almost melted. Stop heating once the chocolate is mostly melted and stir until completely smooth. 
• The royal icing should be a thinner, syrup-like consistency. In order to get the marbled finish, you want the royal icing to be thinner, but not too thin. If you need to adjust the consistency, you can add more liquid to thin or more powdered sugar to thicken.
• Don’t overmix the two icing colors. To get the marbling effect, you just need to drizzle some red icing over the surface of the white icing. If you overmix, the two colors will blend, and you won’t get those distinct red and white swirls.
• Add candy cane topping while the icing is wet. Immediately sprinkle the tops of the cookies with candy canes and red crystal sugar before the royal icing sets on top. 

Storing Candy Cane Oreos

Store finished candy cane Oreos in an airtight container in a cool, dry place for up to 4-5 days. If needed, you can store these in the refrigerator to prevent any melting of the chocolate. 

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