We leave you on the last of our 12 days of Christmas with a decadent and super-easy holiday treat.
You can go the store-bought route on these or, if you need to feel accomplished and smug by assembling these with homemade ingredients, knock yourself out. No seriously, please hit yourself REALLY hard. No one likes an overachiever.
Either way, these can be whipped up on a whim, and will occupy the grubby little fingers of those children of yours. At least long enough for you to
drink yourself stupid get all your holiday duties finished. You know, the ones that Santa is going to get all the credit for.
When I have children, on Christmas morning, I’ve decided to tell them Santa completely forgot about them. Then in the midst of their fits of despair, I’ll wheel in the brand new bikes from ME. Who’s the hero in that story?
It sure as hell ain’t a home-invading fatty from the North Pole.
oreo drum cookies
makes 12-15 “drums”
- one package of double stuffed Oreos (or regular, depending on how tall you want your drums)
- 20 ounces almond bark, chopped (we used white)
- icing (store-bought or homemade)
- gel writing icing, assorted colors
- assorted sprinkles
- peanut butter (optional)
“Glue” two to three (depending on desired height) Oreos together using about a 1/2 teaspoon of icing. You could also substitute the peanut butter for icing in this step. Place wax paper down and position a cooling rack over it.
In a microwave-safe bowl, heat the almond bark on high for 30 seconds. Stir, and microwave in 20-second increments, stirring between, until totally melted and smooth.
Spear a fork into the icing of the Oreo to hold it and dip into melted almond bark. Place on cooling rack. Almond bark will harden when cooled. Then using gel icing, draw a zigzag pattern around sides and then a circle around the top. Add sprinkles wherever you’d like.