I am a Reynolds Real Mom, and as such, have been compensated for my time. All thoughts and opinions express here are mine, as always.
Everyone knows there’s a pot of gold at the end of the rainbow, and St. Patrick’s Day is the perfect occasion for making some edible treasures for your little leprechauns. Keep it simple this year with this easy and fun recipe for Irish Gold cookies.
- white frosting
- green food coloring
- Nilla Wafers
- white baking chocolate
- green and white sprinkles (I used Wilton
)
- Reynolds Parchment Paper
Lay out your parchment paper on a flat surface. This will be your assembly station; all the mess stays right here for easy cleanup!
Scoop about 1/3 of the frosting container into a separate bowl. Add green food coloring, a few drops at a time, until the frosting is the shade of green you like best.
Spread the frosting on the flat side of one Nilla wafer, and then add a second wafer on top to create a sandwich. Go ahead and remove any excess frosting that is sticking out of the side.
Once you have assembled your cookies (I made 16 at a time), heat your baking chocolate according to package directions. Once it is ready, dip the cookies, one at a time, until they are halfway covered with the chocolate. After you dip each cookie, sprinkle the covered side and top of the cookie with your green and white sprinkles. Then lay the cookie on your parchment paper. Repeat until all cookies have been half-coated and sprinkled.
Let the cookies sit for half an hour so the chocolate can harden. These are so fun to serve in a little black cauldron or pot, along with some chocolate gold coins and Rolos.