Oreo Cookie Clocks

• Baking & Spices

  • 1 Sprinkles

• Nuts & Seeds

  • 1 Almond bark, white

• Snacks

  • 1 Oreo cookies

• Desserts

  • 1 Candy melts, Black
  • 1 Fondant, Black
  • 1 Fondant, white
  • 1 Silver dragees

Found on pintsizedbaker.com

Description

Ingredients

• Oreo Cookies
• Black Candy Melts
• White Almond Bark
• Black Fondant
• White Fondant
• Silver Dragees
• Sprinkles

Directions

• Melt your Black candy melts in a microwave safe bowl. Be sure that your cookie mold is clean and dry before adding any candy to it. Stir your melted candy until there are no more lumps. Fill each cavity just over ½ fill then push a singe Oreo cookie down into it. Get all 6 cavities filled and then bang the tray on the counter to seat the candy and get out any air bubbles. Carefully add more candy over the top to completely cover and coat the cookie. Band the tray again to release any air.
• Place the tray into the freezer for 5 minutes to harden.
• Remove from the freezer, flip over and carefully press in a circular motion around the back of the cookie mold to release the cookies from the tray. If that doesnt release them, you can gently bang it on the counter.
• Clean and dry the mold of any black candy and repeat the process with the white candy.
• Using about a golfball sized amount of fondant, roll it out on a silicone mat coated in shortening. Cut out 2⅞ circles (I used these cutters) and place them over the top of the cookie.
• Add a ring of vanilla extract or corn syrup to the edge of the fondant to make it a little sticky to attach the sprinkles. Place the sprinkles and press down gently to secure them in place.
• Use a black edible marker to draw on the hands on the white fondant and white candy melts on the back fondant.
• Let them sit to dry completely before serving.