Chocolate Covered Oreos

This past Valentines' Day, I decided to offer chocolate covered oreos for order. Surprisingly, their demand was almost as high as my chocolate covered strawberries! (See http://asmdesserts.blogspot.com/2016/10/chocolate-covered-strawberries.html for recipe and instructions for my chocolate covered strawberries)

As a result, these were keepers as the ingredients are literally always readily available! *happy dance emoji*

Ingredients:
1. 1 cup of chocolate chips/melting chocolate of choice (white, dark, milk, semi-sweet, bittersweet etc)
2. 1 tbsp vegetable/canola oil. N.B. I usually use semi-sweet chocolate so this is the amount of oil required for it!
3. 10-12 Oreos
OPTIONAL: 4. Toppings of choice (sprinkles, mini chocolate chips, edible glitter, chocolate flakes etc)

Special tools needed:
1. Oreo mould.
Can be found here: https://amazon.com/Plain-Cookie-Chocolate-candy-party/dp/B007N75XEG/ref=sr_1_2?ie=UTF8&qid=1478223615&sr=8-2&keywords=oreo+mold


Method:
1. Melt chocolate over double boiler (method in Chocolate Covered Strawberries post linked above)
2. Let cool a little before handling.
3. If adding toppings, add toppings into mould, making sure to cover the base.
4. Fill moulds about a third of the way up with melted chocolate.
5. Add Oreo to mould, slightly pressing into chocolate but not letting the Oreos touch the bottom of the mould as they can show through (aesthetic purposes!)
6. Fill the rest of the mould with the melted chocolate, making sure not to overfill them!
7. Gently pick up the mould and drop on a flat surface for the tops (which will be the bottom of the finished products) to ensure that they're as smooth as possible & to ensure that no air bubbles are snuggled throughout.
8. Refrigerate for at least 1 hour.
9. Remove finished cookies from the mould by gently popping them out (no worries, the mould will get back to its normal shape!)
10. Drizzle with more chocolate if desired!

Tips:
1. Depending on the type of chocolate you'll be using, you may need to use more or less oil. For example, white chocolate will require more oil whereas dark chocolate won't require as much.
2. You can use any cookie of choice as long as it fits the mould. Feel free to get creative!