These are one of my new favorite treats! Take a S’more, add an Oreo, and you have… a S’mOreo! These take a little while to put together, but the end result is SO worth the effort!
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One note to make: Originally I made these, and photographed them on sticks, like an Oreo pop, but since then, I have made them in a mold without a stick, and they were much easier to eat, as they are very heavy on a stick. You choose which way you like them best, but use the correct Oreo mold (with sticks or without).
Ready to give these a try? Here is a printable recipe.
INGREDIENTS:
- 24 Double Stuf Oreos
- 2 12 oz bags of Wiltons Candy melts in dark cocoa
- 1 12 oz bag of Wiltons Candy melts in white
- 1 small jar of marshmallow fluff
- About 8-10 graham crackers
- 24 Hershey’s milk chocolate drops
- You will also need a 1 inch circle cookie cutter
DIRECTIONS:
- Cut 24 1 inch circles out of graham crackers, and brush away crumbs.
- Melt both white and cocoa candy melts in microwave-safe bowl in 30 second increments, stirring in between until smooth.
- Place a small amount (1/4 cup) of dark cocoa melts into a zip-top bag and clip a small corner.
- Using a fork, dip graham crackers into white chocolate melts. Tap fork on edge of bowl and drag bottom of cracker along edge to get off excess white chocolate.
- Slide onto parchment paper and drizzle lines of dark cocoa across the top. Squeeze the remaining cocoa melts back into the bowl with the rest of the cocoa melts.
- Set a Hershey drop on top and allow this to cool and harden.
- Slide sticks into Oreos at this point (if using).
- Using a knife, spread a layer of marshmallow fluff on top of 4 Oreos.
- Spoon about 1 tablespoon of cocoa melts into each mold cavity.
- Press an Oreo into each cavity, allowing melts to rise up along sides.
- Spoon a little more of the candy melts on top, and tap on counter to get bubbles out and fill in along the sides. Note: if you have these clear molds, you can lift them up and check for any areas that might have bubbles or where the melts aren’t covering the Oreo, and use a toothpick to poke those out and allow the candy melts to fill in.
- Allow candy melts to harden. I put these on a small cookie sheet and freeze them for about 5 minutes to speed up the process.
- Turn the mold over and tap to release the covered Oreo.
- Once these are room temperature, use a little of the white melts (reheat if needed) to spread on the bottom of each covered graham cracker and then press on top of covered Oreo.
- Allow this to harden, and wrap in a little cello bag to keep fresh. These will stay fresh for about 1 week if they are kept wrapped in one of these.
My thoughts: YUM! These are my favorite variety of Oreo dessert I’ve made so far (and we love Oreos around here!) Nick, my favorite taste-testing hubby agrees. These are the perfect blend of flavors! I really hope you get a chance to try them! Enjoy! ~r
In case you love Oreo desserts, and want a few more ideas, click on a photo to see the recipe!
that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)
. To order on Warner Press, see a demo video, or learn how to promote this at your church, visit:
or a small knife (use a corer to get that perfectly round cut!) to cut a hole in the center of each cupcake.
“. I do not own this cook book, but it is a sequel to one of my favorites, “Hello, Cupcake!”, by the same author. In any case, Sara made hers with mini Oreos and I simply could not get mine to work with those..? SO, I had seen marshmallows in pink lemonade flavor (who can walk by THAT without picking up a bag?) and I decided to use them instead. They were a tiny bit too small, so I am going to recommend that you use full-size marshmallows for these. I had to fiddle around with them awhile to get them to all stick. I’m positive they will be easier on a full-size marshmallow!!
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