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Semi-sweet and white-chocolate crisps with hazelnuts

Semi-sweet and white-chocolate crisps with hazelnuts

Semi-sweet and white-chocolate crisps with hazelnuts

This weekend, I attended a lovely Friendsgiving party, and brought these cookies along as a Hostess gift. Inspired by Top with Cinnamon’s DIY Thin Mints, these cookies are quick, simple, and delicious.  I adapted the recipe a bit, adding hazelnuts as topping, and omitting the mint extract. 

You’ll need:

  • One half package of Regular or Reduced Fat Oreos
  • One 4 ounce bar of Baker’s Semi-Sweet Baking Chocolate (or White)
  • Hazelnuts, sprinkles, or other desired topping

Method:

  • Scrape frosting off half a package of Oreos. I used a combination of both Reduced Fat and Regular, and found that the frosting slides right off the Regular cookies, reducing time and effort.
  • Temper one 4 ounce bar of Baker’s Semi-Sweet Baking Chocolate (alternatively, you can melt in the microwave, although you won’t achieve the same shiny texture).  If making white-chocolate crisps, there’s no need to temper.
  • Use a fork or spoon to lower the plain Oreo halves one by one into the tempered or melted chocolate.  Uses another fork or knife to wipe the excess chocolate off.
  • Transfer each cookie to a sheet lined with wax paper, and let cool for about 20 minutes.  Meanwhile, prepare toppings.  Sprinkle while the cookies are still a bit wet, then let the cookies set and dry.

1 comment… add one

  • Diane November 23, 2013, 5:46 PM

    I’m looking forward to trying these!

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