2 cups of milk chocolate
2 cups of white chocolate
In two medium bowls add the chocolate to each bowl. Make sure the white and milk chocolate don’t mix.
In the microwave melt one bowl at a time for 20-second increments until melted. Mix in between each time you microwave. Stir until the chocolate chips have fully melted.
With a spoon, fill each mold ⅓ of the way up.
Place the Oreos on top of the chocolate and press the cookie down until the sides get covered.
With the spoon, add 1 tablespoon of the melted chocolate on top of the cookie. Use a toothpick to spread the melted chocolate so the cookie is fully coated.
Add more chocolate if it is needed to fully cover the Oreo and have it level with the top of the mold.
Gently tap the mold on the counter so the chocolate is fully distributed.
Place the mold in the fridge for 30 minutes or on the counter at room temperature for 60 minutes or until fully solid.
Carefully press each cookie out of the mold.
Heat up the chocolate from the bowls again. Heat for 20-second increments or until fully melted.
Scoop the chocolate into sandwich bags. Cut a very small hole in the tip of the sandwich bag. Drizzle the chocolate on top of each cookie.
You can use a double boiler on the stovetop to melt the chocolate instead of the microwave.
Store leftovers in an airtight container at room temperature for up to 1 month, or up to 6 months in the freezer.