Alternate Uses For Oreo Chocolate Covered Molds?
Sugar Work By Pebbles1727 Updated 27 Oct 2011 , 9:02pm by bobwonderbuns
Does anyone have any cool ideas for oreo molds? I have a few of them, and kinda getting bored with choco covered oreos? Also, what kind of chocolate do you use for those? Regular candy melts just taste funny to me ...
Thanks, P
this is weird, I know I did not post this in candy forum...my question had nothing to do with pulled sugar or candy making....hmmm 
I dust the molds with flour or spray them with a light coat of cooking spray. I use the NFSC recipe with almost no baking powder in it so they don't puff up too much when baked. Place a ball of dough in the mold and flattened it down with something round that will press the dough evenly into the mold like a bottle cover or a small glass. You want the bottle cover, etc. to be as close to the size of the mold as possible so the dough flattens down evenly in the mold. I weigh each portion of dough to get the same appearance to each baked cookie. I find that the cookie dough should be about 3/8 inch thick in the bottom of the mold not counting the design portion of the mold. Turn the dough out over a parchment lined cookie sheet and bake as usual. I find this is the easiest if the dough is cold or by placing the filled molds in the freezer for a bit. There are a ton of ways to decorate the finished cookies. Have fun and share any neat ways that you come up with for decorating these.
I have used them and made peanut butter cups, mint patties, cake pops, or anything that will fit inside them after you put the first coat of candy in it.
I use Ghiradelli chocolate most of the time, but now I have Merckens brand.
Thanks you all, I did not think about cake pops...I guess because of the shape, LOL
I dust the molds with flour or spray them with a light coat of cooking spray. I use the NFSC recipe with almost no baking powder in it so they don't puff up too much when baked. Place a ball of dough in the mold and flattened it down with something round that will press the dough evenly into the mold like a bottle cover or a small glass. You want the bottle cover, etc. to be as close to the size of the mold as possible so the dough flattens down evenly in the mold. I weigh each portion of dough to get the same appearance to each baked cookie. I find that the cookie dough should be about 3/8 inch thick in the bottom of the mold not counting the design portion of the mold. Turn the dough out over a parchment lined cookie sheet and bake as usual. I find this is the easiest if the dough is cold or by placing the filled molds in the freezer for a bit. There are a ton of ways to decorate the finished cookies. Have fun and share any neat ways that you come up with for decorating these.
Did I miss something here? You bake in the chocolate mold? Chocolate molds aren't designed for high oven temps unless they are the white ones (designed for molten sugar.) Please clarify.
No baking in them.
Further in she wrote how she turns the cookie out onto a sheet to bake. She uses them for a mold only.
Fill two Ritz crackers with peanut butter and use those in place of the Oreo. Placed in the molds and filled with milk chocolate....Reeses Cup! I used to make them before they came out with these cool molds, just by dipping them in chocolate, but these molds are awesome!
uhhhhh, I like that!!! My fam would adore these! Got all I need at home too 
Oh okay, I missed that part. Thanks for clearing that up!
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