Line a baking sheet with parchment paper and set aside.
Take 3 chocolate Oreo cookies and remove the cream from between the cookies (you can eat the cream or discard.) On a plate or in a Ziploc bag, crush the cookies until it’s a powder. Set aside.
In a small microwave-safe bowl, melt the 8 ounces of chocolate. If using a baking bar, break into smaller pieces. Microwave for 45 seconds, stir, then continue cooking in 15 second intervals until fully melted, stirring in between. Be sure not to overheat the chocolate - do this slowly.
Once the white chocolate is completely melted, add the orange food coloring gel. Add a few drops at a time and stir until the desired color is reached.
Using a fork, dip one cookie at a time and into the orange colored chocolate. If it’s not deep enough to submerge, place one side of the cookie in the chocolate, then flip it over so that both sides are covered. Remove the chocolate covered cookie, gently shake the cookie back and forth to remove excess chocolate.
Place the cookie onto the parchment paper. While the chocolate is still wet, sprinkle the chocolate cookie crumbs on top.
Then add the pumpkin candy in the middle.
Place cookies in the refrigerator for 10-15 minutes or until the chocolate has hardened. Then serve!
Notes
You can use golden or regular Oreos for this recipe or a mixture of both.
White chocolate baking bars, white chocolate chips, almond bark or orange candy melts will work. These can usually be found in the baking aisle of the grocery store.
Make sure you use gel food coloring (not liquid) so the melted chocolate does not seize.