Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent roll dough or biscuit dough
- 10 Oreo cookies (Double Stuf works best)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- Gel food coloring (Neon green, vibrant purple, or bright orange)
- 20–30 edible candy eyes (various sizes)
- Cooking spray (neutral oil)
Instructions
- Unroll the crescent roll dough and separate it into triangles. If you are using biscuit dough, flatten each biscuit into a thin circle. Place one Oreo cookie in the center of each piece of dough. Carefully wrap the dough around the cookie, pinching the seams tightly to ensure no part of the cookie is visible. Roll the dough-covered Oreo between your palms to create a smooth, round ball shape.
- Lightly grease the air fryer basket with a small amount of cooking spray or line it with a piece of perforated parchment paper. Place the wrapped Oreos in the basket in a single layer, ensuring they do not touch each other. Set the air fryer to 320°F (160°C) and cook for 4 to 6 minutes. Flip them halfway through if your air fryer tends to brown unevenly. Remove them once the dough is golden brown and puffed up.
- While the Oreos cool slightly, whisk together the powdered sugar and milk in a small bowl until you reach a thick but pourable consistency. Divide the glaze into separate bowls if you want multiple colors. Add a drop of food coloring to each bowl and stir well. Drizzle the colorful “slime” over the warm Oreos. Immediately press the candy eyes into the wet glaze so they stick. Let them sit for a few minutes for the glaze to set before serving.
- Cook Time: 20 minutes