Instructions
First, melt one pound of bright white candy coating in a microwave using 30 second intervals, stir between each time.
Add 1/4-1/2 tsp Irish Cream Lorann flavoring. Start with less & taste the flavored chocolate to see if you are happy with the flavor before adding more.
Then, melt one pound of light green candy coating in a microwave using 30 second intervals, stirring in between each time.
Flavor the green chocolate the same way as the white candy coating.
The next step is to dip the chocolate sandwich cookie. Have a parchment paper sheet to the side to set the cookies on when done dipping.
Work with one cookie at a time to ensure there is a neat and even coating on each cookie.
For these cookies we used a two prong chocolate dipping tool and an offset spatula for the best result.
Place the cookie into the green or white chocolate and use a rubber spatula or spoon to pour chocolate over the top of the cookie.
When coating the cookie in chocolate, it's important not to move the cookie around too much as this will cause crumbs or cookie pieces to be in the chocolate.
Use the two prong dipping tool to lift the cookie out of the chocolate, tap the tool on the edge of the bowl to remove any excess melted chocolate leaving a smooth finish.
Then, use an offset spatula to gently drag along the bottom of the two prong tool and cookie. This will remove any excess chocolate so as to not pool when you place the cookie on the parchment paper. Make sure to not remove too much chocolate as this will result in an uncoated bottom.
Repeat until half of the cookies are dipped in either the green or white chocolate.
For the remainder cookies, follow the same steps substituting white candy coating for the green chocolate candy coating. Be sure to place the cookies dipped in white chocolate on a separate parchment sheet as they will be decorated differently and require different steps later on.
When all cookies are evenly coated and placed on parchment paper let set for 10-15 minutes or until the chocolate is completely hardened on each cookie.
The next step is decorating the chocolate covered cookies starting with the white chocolate dipped cookies. To decorate these you will need dark green candy coating in a piping bag and festive Layons of your choice.
For this recipe we used Leprechaun luck edible cupcake toppers. Melt the dark green chocolate in the piping bag using 15 second intervals massaging the bag in between times until all of the chocolate is fully melted. Cut a small hole in the tip of the piping bag. It is best to practice on parchment paper or a leftover undipped cookie to try the technique before starting on the dipped cookies.
Applying light pressure to the piping bag, pipe small swirls of chocolate onto the outer edge of the cookie leaving the center blank.
When all cookies have a finished swirl design add a layon in the center of the cookie. Do this by adding a small dab of chocolate to the back of the layon and sticking it to the center of the cookie. Apply light pressure for 10-15 seconds so the chocolate adheres correctly and doesn’t slide.
When completed move on to decorating the green chocolate dipped cookies.
For this you will need white candy coating in a piping bag and a festive sprinkle mix of your choice. For this recipe we used a combination of pastel rainbow confetti and gold confetti sprinkles.
Melt the white chocolate in the piping bag using 15 second intervals massaging the bag in between times until all of the chocolate is fully melted. Cut a small hole in the tip of the piping bag. Applying light pressure to the piping bag and in a quick sweeping motion drizzle the cookie from top to bottom.
Quickly scatter the sprinkle mix over the cookies, continue until all cookies are coated. For added detail edible glitter can be added for extra sparkle.
Store in an airtight container for up to 2-3 weeks for optimal freshness, enjoy!
