Go Back
–+ servings

Santa’s Toy Bag Oreos

Chi & Kel
Santa’s toy bag Oreos made with chocolate-covered cookies and festive candy decorations, a fun and easy no-bake Christmas treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 0 minutes
Setting time 15 minutes
Total Time 50 minutes

Ingredients
  

  • 36 Oreo cookies
  • 12 oz red melting chocolate wafers
  • 12 oz white melting chocolate wafers
  • 1 ½ cups Teddy Grahams
  • ¼ Cup mini M&M’s
  • ¼ Cup assorted Christmas sprinkles (like candy canes, gingerbread men, or your favorites)
  • 2 tbsp white sanding sugar

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • Place the red melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until smooth and glossy.
  • Dip each Oreo about three-quarters of the way into the red chocolate. Lay them flat on the prepared baking sheet and let them sit until the coating firms up completely.
  • Melt the white wafers the same way. Dip the top section of each Oreo (where the red coating ends) into the white chocolate to form the bag’s trim.
  • Before the white chocolate sets, gently press Teddy Grahams, mini M&M’s, and Christmas sprinkles into the top to look like toys spilling from Santa’s sack. Break some Teddy Grahams if needed for variety.
  • Use a spoon or piping bag to drizzle a thin white chocolate line where the red and white sections meet, then add two small vertical lines to mimic drawstring ties.
  • Sprinkle sanding sugar over the white chocolate area while it’s still soft for a festive, frosted look.
  • Allow all cookies to harden completely before serving or packaging for gifts.

Notes

  • If your chocolate is too thick, stir in ½ teaspoon of coconut oil to thin it for smoother dipping.
  • Place the baking sheet in the fridge for 10–15 minutes to help the chocolate firm up faster.
  • Use golden Oreos for a lighter “bag” color or peppermint Oreos for a minty twist.
  • If your toppings won’t stick, add a small dab of melted chocolate as “glue.”
  • Store the finished cookies in an airtight container at room temperature for up to one week.

Nutrition

Calories: 274kcalCarbohydrates: 41gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 140mgPotassium: 84mgFiber: 1gSugar: 33gVitamin A: 1IUCalcium: 8mgIron: 4mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe