These aren’t special just because they’re my all time favorite indulgence. These are special because my husband figured out how to make them and gifted me a stack of beautiful homemade white chocolate-covered Oreos for Christmas because he knows they’re my favorite.
I think about counting calories and macronutrients as doing for your meals what being on a strict budget does for your purchases – you really think about what you’re going to buy with those purchases. So your chances of blowing your budget on some frivolous thing – or blowing your calories by snacking on something that isn’t just your favorite – go way down.
But you definitely save some room in the budget for your favorite. I think I’ve admitted to you before that I have this thing about Oreos. But not just any Oreos. Bring on the Double Stuf sandwich cookies in all their glory. And then, if you’re Kilwins, you dip them in gloriously smooth white chocolate and serve up a half dozen of them in a box not to be scarfed down mindlessly, but to be savored and enjoyed.
We first stumbled into a Kilwins in Annapolis and found out there was one dangerously close to Scott’s old office in Old Town Alexandria. It hits all the right nostalgia notes, and looks like someone lifted a chocolate shop out of a Rockwell painting. Not to mention they serve up some killer Mackinac Island fudge, ice cream, and the aforementioned chocolate covered Oreos. But since the pandemic and stay-at-home hit, we haven’t gotten out much at all, let alone for our favorite treats.
Cue my creative husband.
Scott decided he was going to buy some Double Stuf and some Ghirardelli white chocolate melting wafers and figure out how to make me some of my favorite treat for Christmas!
I was beyond touched that he had taken the time to figure out how to make these, and you’d better believe, those guys were savored over time. We only just finished them {okay, mostly me, because he’s not much of a white chocolate fan}.
And just in case we need it – and you all want to enjoy – I’m saving his recipe here!
White Chocolate-Covered Oreos
Equipment
- Double boiler
Ingredients
- 12 Oreos Double Stuf
- 1 1/2 cups white chocolate melting wafers
- 2 tsp butter melted
Instructions
- Line a baking sheet with parchment paper.
- Using a double boiler or a heat-safe bowl over a sauce pan with about 1 1/2 inches of boiling water, melt the chocolate and the butter together, stirring constantly.
- Place a toothpick in the filling of the cookie for dipping. Dip the cookies into the hot chocolate and set on the parchment paper to cool. Let cool about 10 minutes.
- Place in the refrigerator to set until the chocolate is fully cooled, about 20 minutes.
Nutrition
Scott added some sprinkles for fun, but you can do all kinds of fun things to decorate these. You can also substitute coconut oil for the butter – either one helps thin the chocolate for dipping!
P.S. Adding this little bit in after last week…It feels a little odd if not just wrong to be returning to our normal programming with the gigantic mess everything is in 15 miles from my house here in Northern Virginia. But until I’m able to find the right words for all of it {other than to unequivocally condemn the terrorists who invaded the Capital – that’s a given}, well, you get comfort food.
Sending you wishes for good cookies and better tomorrows.
Those… look… delicious. 🙂