Chocolate Covered & Oreos 4 Ways

Hello hello! Today I have a doozy of a post for you! That’s right FOUR recipes in one. Why are they all together, you might ask? Because they all fit into the category of…
-using Oreo cookies
-being perfect for holiday parties
-melting chocolate using your Aroma Housewares multicooker

Yes, ladies and gentlemen. You read that correctly. Melting chocolate with a rice cooker.

Bet you didn’t think that one was possible, did you?

Of course we all know you can melt chocolate in the microwave, but your chances of burning it are pretty significant. Plus it just doesn’t get as silky and smooth as if you were to melt it in a double broiler.

So, today I’m showing you how to use your Aroma rice cooker/multicooker as a double broiler. All you need is your multicooker, a little water, and a bowl that fits nicely on top.

The goal is to find a bowl made of either glass or metal (something that won’t melt) that is big enough to sit on top of the inner pot while it heats water. Too small, and your chocolate will fall right in. You really can’t have one that’s too big unless it’s just overly heavy and will tip everything over (and we all know that’s not a fun time).

Once you have your bowl, you’ll want to fill the inner pot with a little bit of water… around 2 cups is good. Bring it to a boil using either the Steam or Sauté-then-Simmer STS™. Once it is boiling, turn the cooker OFF and place the bowl on top. Add your chocolate and stir, stir, stir until it is all melted! It’s important to not place the chocolate on top while the water is actually boiling or you could burn the chocolate.

So just a few simple steps and you’ve got perfectly melted chocolate from a rice cooker!

 

Oreo Truffle Wreath

Ingredients
36 Oreo Cookies
8 ounces cream cheese, room temperature
1 teaspoon peppermint extract
16 ounces semisweet chocolate chips
1 tablespoon coconut oil
2 regular-sized candy canes, finely crushes
small handful of red and green M&Ms

20-Cup Digital Multicooker with Steam
about 25 balls
Prep Time: 1 hour
Cook Time: 30 minutes

Directions
1. Place the cookies in the bowl of a food processor and pulse until finely ground. Add the cream cheese and peppermint extract and pulse until the mixture is well combined and smooth.
2. Line a baking sheet with parchment paper. Scoop the mixture into balls about 1-inch in diameter.
3. Place the cookie balls in the freezer until well chilled, at least 1 hour.
4. When the cookies balls are chilled, pour about 2 cups of water into the inner pot of your Aroma multicooker. Find a glass or metal bowl that is large enough to safely sit on top of the inner pot without falling in. You will be using the multicooker as a double broiler.
5. Set the cooker for STEAM 5 minutes. Close the lid and let the water come to a boil. Once the timer starts counting down from 5 minutes, that means the water is boiling. Turn off the cooker and open the lid; be careful of escaping steam.
6. Place the large bowl on top of the inner pot. Add the chocolate into the bowl.
7. Hold the bowl in place with an oven mitt over the hot water and stir constantly until fully melted. Note that if needed, you may turn the cooker back on the STEAM function to reheat the water, but DO NOT let the water reach a boil or you might burn the chocolate.
8. When the chocolate is fully melted, stir in the coconut oil. Then use oven mitts to very carefully remove the inner pot and bowl TOGETHER from the cooker and onto a heat safe surface. Keep the bowl on top of the inner pot with the hot water to keep the chocolate melted.
9. One by one, drop each cookie ball into the melted chocolate, coating evenly. Remove with a fork, gently tapping off the excess chocolate.
10. Place back onto the parchment lined baking sheet and sprinkle with some of the crushed candy canes.
11. Repeat steps 9 and 10 until all of the cookie balls are coated. Save any of the remaining chocolate to use to stick on the M&Ms.
12. Refrigerate the cookies balls until set, at least 1 hour.
13. When the cookie balls are set, arrange into the shape of a wreath on a plate. Re-melt any remaining chocolate the same way as before. Use to stick on the red and green M&Ms for decoration.

Recipe inspiration from Handle the Heat

 

 

Oreo Penguins & Polar Bears

Ingredients
1 package Double Stuf Oreos
20 ounces white chocolate melts
10 ounces dark chocolate melts
1 6-ounce package Mini Oreo Thins
handful yellow or orange M&Ms
handful brown or blue M&Ms
handful white pearl candies

20-Cup Digital Multicooker with Steam
about 30 critters
Prep Time: 10 minutes
Cook Time: 30 minutes

Directions
1. Pour about 2 cups of water into the inner pot of your Aroma multicooker. Find a glass or metal bowl that is large enough to safely sit on top of the inner pot without falling in. You will be using the multicooker as a double broiler.
5. Set the cooker for STEAM 5 minutes. Close the lid and let the water come to a boil. Once the timer starts counting down from 5 minutes, that means the water is boiling. Turn off the cooker and open the lid; be careful of escaping steam.
6. Place the large bowl on top of the inner pot. Add the dark chocolate melts into the bowl.
7. Hold the bowl in place with an oven mitt over the hot water and stir constantly until fully melted. Note that if needed, you may turn the cooker back on the STEAM function to reheat the water, but DO NOT let the water reach a boil or you might burn the chocolate.
8. When the chocolate is fully melted, use oven mitts to very carefully remove the inner pot and bowl TOGETHER from the cooker and onto a heat safe surface. Keep the bowl on top of the inner pot with the hot water to keep the chocolate melted.
9. One at a time, dip half of the full sized Oreos into the dark chocolate. Remove with a fork, tapping off the excess chocolate, and set aside on a parchment lined baking sheet.
10. When half of the cookies are dipped in dark chocolate, set the bowl with dark chocolate aside to use as eyes for the polar bears later on.
11. Find a new bowl that fits on top of the inner pot, and melt the white chocolate the same way.
12. Dip the remaining half of the full sized Oreos into white chocolate, and again set onto the parchment lined baking sheet.
13. Count how many white chocolate covered cookies you have. Dip that number of the mini Oreos into the melted white chocolate. Place them onto the full sized white chocolate dipped Oreos as the snouts for polar bears. Place a brown or blue M&M onto each of the snouts as the polar bear’s noses.
14. Count how many dark chocolate covered cookies you have. You want that number of mini Oreos split in half to be the penguins bellies. Note that if you do not half the mini oreos, the bellies will stick out too much. Dip these halves into the melted white chocolate and place on the dark chocolate covered Oreos as the bellies.
15. Use a toothpick to dab a little bit of white chocolate on the edge of yellow and orange M&Ms; place onto the penguins as their beaks. Dab a little white chocolate on the penguins placement for eyes, then put two of the pearl candies in place for eyes.
16. Once all of the penguins have been finished, remelt the dark chocolate. Use a toothpick to make the dot the dark chocolate onto the polar bears for eyes.
17. Once all of the critters are finished, set in the fridge to harden for at least 1 hour before serving.

Recipe inspiration from Everyday Dishes

 

 

Peppermint Oreo Bark

Ingredients
1 package Mint Oreo Thins
12 ounces white chocolate
8 ounces semi-sweet chocolate chips
4 regular-sized candy canes, crushed

20-Cup Digital Multicooker with Steam
15-20 servings
Prep Time: 5 minutes
Cook Time: 20 minutes

Directions
1. Line an 11×15 inch baking sheet with foil; set aside.
2. Pour about 2 cups of water into the inner pot of your Aroma multicooker. Find a glass or metal bowl that is large enough to safely sit on top of the inner pot without falling in. You will be using the multicooker as a double broiler.
5. Set the cooker for STEAM 5 minutes. Close the lid and let the water come to a boil. Once the timer starts counting down from 5 minutes, that means the water is boiling. Turn off the cooker and open the lid; be careful of escaping steam.
6. Place the large bowl on top of the inner pot. Add the white chocolate into the bowl.
7. Hold the bowl in place with an oven mitt over the hot water and stir constantly until fully melted. Note that if needed, you may turn the cooker back on the STEAM function to reheat the water, but DO NOT let the water reach a boil or you might burn the chocolate.
8. When the chocolate is fully melted, use oven mitts to very carefully remove the inner pot and bowl TOGETHER from the cooker and onto a heat safe surface. Keep the bowl on top of the inner pot with the hot water to keep the chocolate melted.
9. Spread a little bit of white chocolate on the back of the cookies and lay flat on the foil lined pan. Continue until all of the cookies are laying flat side by side. If desired, break the Oreos to fit edges of the pan.
10. Spread the rest of the white chocolate over the cookies using a flat spatula.
11. Wash out the bowl used to melt the white chocolate, then repeat steps 2-8 with the semi-sweet chocolate.
12. Drop the melted chocolate by the spoonful over the white chocolate cookies. Swirl gently with a spoon until you get the pattern you like. Sprinkle with the crushed candy cane bits. Let harden until set.
13. Once set, break the chocolate bark into pieces and remove from the pan. Store in a sealed container.

Recipe inspiration from Inside Bru Crew Life

 

 

Oreo Pretzel Sticks

Ingredients
12 large pretzel rods
8 ounces white chocolate
1 tablespoon coconut oil
26 Oreos, crushed

20-Cup Digital Multicooker with Steam
12 rods
Prep Time: 10 minutes
Cook Time: 20 minutes

Directions
1. Line a baking sheet with parchment paper. Spread half of the crushed Oreos onto the sheet; set aside.
2. Pour about 2 cups of water into the inner pot of your Aroma multicooker. Find a glass or metal bowl that is large enough to safely sit on top of the inner pot without falling in. You will be using the multicooker as a double broiler.
5. Set the cooker for STEAM 5 minutes. Close the lid and let the water come to a boil. Once the timer starts counting down from 5 minutes, that means the water is boiling. Turn off the cooker and open the lid; be careful of escaping steam.
6. Place the large bowl on top of the inner pot. Add the white chocolate into the bowl.
7. Hold the bowl in place with an oven mitt over the hot water and stir constantly until fully melted. Note that if needed, you may turn the cooker back on the STEAM function to reheat the water, but DO NOT let the water reach a boil or you might burn the chocolate.
8. When the chocolate is fully melted, use oven mitts to very carefully remove the inner pot and bowl TOGETHER from the cooker and onto a heat safe surface. Keep the bowl on top of the inner pot with the hot water to keep the chocolate melted.
9. Take one of the pretzel rods and hold it over the melted chocolate. Spoon the chocolate over the rod, turning to fully coat except by the end where you are holding. Gently tap off the excess chocolate.
10. Place the pretzel on top of the Oreo crumbs. Sprinkle with additional Oreo crumbs.
11. Repeat steps 9 and 10 until all of the pretzels are coated. Let set in the fridge for at least 1 hour to harden.

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