Confession: one of my favorite songs EVAH is “Proud Mary” by Tina Turner.
Well, like Ms. Turner sings in the song, we’re going to start this week off nice and easy (even though she never does anything nice and easy). We’re going to make something that requires all of 3 ingredients and about 10 minutes of your time. We’re going to make something that you’ll become obsessed with and probably curse my name when your tummy starts hurting.
It’s a risk I’m willing to take.
See, last week when I made the Toasted Coconut Pecan Butter Cups? I knew that my culinary life as I knew it was over. Once you make your own chocolate candies you just don’t go back…and this, my friends, is example #1 of that. Once you go chocolate-covered-Oreo just don’t go back.
Nice and easy – it’s how we do things around here on Mondays. Unless you’re Tina Turner.
- 1 bag (16 oz) white chocolate chips
- 1 Tbsp coconut oil
- 16-20 mini Oreos (you can also use normal Oreos and standard muffin cups – I won’t judge!)
Over a double boiler melt together the white chocolate chips and the coconut oil, stirring constantly until smooth. Line a mini muffin tin (or if you don’t have one just set the cups on a sheet tray) with mini muffin cups. Spoon just enough white chocolate into the bottom of each cup to cover the bottom, about 1 tsp. Press a mini Oreo into the chocolate, then cover completely with more white chocolate. Let them set up in the fridge until hardened, about an hour.
Note: they’re particularly good with a spoonful of peanut butter on top. Not in the middle, on top. Trust me.