Home > Desserts > Chocolate Covered Oreos Chocolate Covered Oreos December 23, 2019 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Chocolate–Covered Oreos® look so fancy, but couldn’t be easier to make! These treats are rich and chocolatey with a creamy center. Decorate the Oreos with colorful sprinkles, crushed peppermint, additional chocolate, or leftover cookie crumbs. These Chocolate-Covered Oreos make a great dessert, snack, or party favor. I love to gift them around the holidays along with homemade Honeycomb Candy, Peppermint Bark, or Toffee. Chocolate-Covered Oreos How do you make America’s favorite cookie even better? Dip it in chocolate of course! The possibilities are nearly endless with this recipe; you can dress these up for just about any event or holiday. They’re great with different chocolates and various flavors of Oreos. Beyond the practically endless amounts of decorating ideas, chocolate-covered Oreos are also easy to make. No need for special molds– if you’ve got a fork and a bowl, you’ll be on your way to Oreo heaven in no time at all. Decorating And Topping Ideas Salty-sweet: Add a sprinkle of Maldon Sea Salt flakes. Topped with more sweets: Add Oreo cookie crumbs, your favorite sprinkles, or crushed peppermint on top. Dress ’em up for the holidays: Dip the Oreos in chocolate then use holiday-colored candy melts or holiday-inspired sprinkles to jazz up the cookies. Or make themed holiday Oreo pops (like these Christmas Oreo Pops, Halloween Oreo Pops, and more Halloween Oreo Pops). Make chocolate-covered Oreos on a stick. For a fun treat, add the Oreo to a lollipop stick first to make an Oreo Pop. Gently separate the Oreos and press the stick into the middle of the cream in the center of the cookie. For extra secure hold, dip the lollipop stick first in melted chocolate and then press it into the center of the cream. Press the cookie back together gently and let harden. Dip in chocolate, allowing excess chocolate to drip off, and then place on parchment paper or in a cake pop stand to finish hardening. QUICK TIP Gift chocolate-covered Oreos! Once the chocolate coating the Oreos is hardened, grab a few and place them in a small gift bag or box tied with a festive ribbon. This makes a great holiday gift for friends, teachers, coworkers, neighbors, etc. How To Add Sprinkles To Chocolate Covered Oreos Add sprinkles (or any non-chocolate topping) to the Oreos immediately after dipping them. The chocolate needs to still be wet so the sprinkles or toppings will stick as they dry. I add sprinkles immediately after transferring the dipped Oreo to the parchment-paper-lined tray. To avoid spilled sprinkles all over, make sure to use a tray with sides. Chocolate Covered Oreos Ingredients Oreos. Use original, double-stuffed, golden, or any other variety you like or would like to try. Here’s a list to browse all the different Oreo varieties. Melting wafers or high-quality baking bars. Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to stay in a chip shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store.) Oil. A little coconut or vegetable oil helps thin the chocolate to make dipping easier and for the chocolate to go on smoother. How To Make Chocolate Covered Oreos Managing the temperature of the chocolate: Once most of the chocolate in the bowl is melted, add in some unmelted chocolate. The heat from the melted chocolate will then melt this added chocolate while also lowering the heat of the chocolate altogether. Why is this important? It helps to ensure the chocolate is stabilized–and it also gives it a smooth and glossy finish. (For more info, check out the “quick tip” below.) Microwave the chocolate in sturdy, heat-safe bowls instead of using plastic or melamine. To avoid scorched chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave. To avoid streaky Chocolate-Coated Oreos, it’s important the chocolate never gets too hot! QUICK TIP Melting the chocolate slowly while stirring often promotes the formation of the most desirable type of crystals. It ensures that the chocolate cools and hardens before the cocoa butter (the natural white fat) can rise to the surface and make the cookies look streaky. Adding unmelted chocolate to the bowl near the end of mixing not only cools down the overall chocolate temperature, but “seeds the batch” which encourages the chocolate to set with the right crystals which makes it smooth and hard at room temperature. Variation Ideas White Chocolate Covered Oreos. We love the contrast of white chocolate with the dark cocoa cookie! If you love the combo of two types of chocolate, add a white chocolate drizzle on top of milk, dark, or semi-sweet chocolate-dipped Oreo. To drizzle, add melted white chocolate to a small plastic bag and cut off the tip; drizzle over the cookie. For a more distinct, raised drizzle: Add the white chocolate after the milk/semi-sweet chocolate has hardened. For a drizzle that “melts” into the cookie: Add the white chocolate right after dipping the Oreo in the milk/semi-sweet chocolate. Dip or drizzle with melted peanut butter chips. Chocolate Covered Oreos FAQs1How do you mold Chocolate-Covered Oreos?If you have an Oreo cookie mold, you can use that instead. Fill the bottom of the mold with a thin layer of melted chocolate and then tap the mold a few times on the counter to spread the chocolate in a smooth layer. Place cookie on top and then add another thin layer of melted chocolate on top. Again, tap to spread in a smooth layer. Let harden at room temperature and then pop the coated Oreos out of the mold. However, you don’t need a mold. The directions in this recipe explain how to do it freestyle–no special equipment required. 2How far ahead can I make Chocolate-Covered Oreos?These are the perfect make-ahead treat! They can be made and stored for 2-3 weeks! 3Where do I store Chocolat- Covered Oreos?These do best stored at room temperature in an airtight container. Place coated cookies in single layers, separated by wax or parchment paper. 4How do you make Chocolat- Covered Oreos without a mold?Our recipe card details how to make these treats without any special molds or tools! 5How do you get the chocolate smooth?Tap the dipped Oreos on the edge of the bowl–this will even out the chocolate and shake off the excess. 6Should I refrigerate Chocolate-Covered Oreos?No need to refrigerate these treats; they do just fine at room temperature! 7Why add coconut oil?Since coconut oil is solid at room temperature, it helps to create a solid chocolate coating for the Oreos. It also makes the dipping process easier. 8Can you freeze Chocolate-Covered Oreos?You can, but the chocolate will likely look streaky or murky when the cookies defrost. This is because the cocoa solids from the melted chocolate are rising to the top. While still safe to eat, they don’t look as appetizing. More Oreo Treats No-Bake Oreo Truffle Cookies with a white chocolate drizzle Oreo Balls with lots of variation ideas Icebox Cake with Oreos Oreo Popcorn with white chocolate Oreo Fudge with sweetened condensed milk FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Covered Oreos 5 from 2 votes - Review this recipe These Chocolate-Covered Oreos look so fancy, but couldn't be easier to make! These treats are rich and chocolatey with a creamy center. Decorate the dipped Oreos with colorful sprinkles, crushed peppermint, additional chocolate, or leftover cookie crumbs. SAVE TO RECIPE BOX Print Recipe Chocolate Covered Oreos 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Chocolate-Covered Oreos look so fancy, but couldn't be easier to make! These treats are rich and chocolatey with a creamy center. Decorate the dipped Oreos with colorful sprinkles, crushed peppermint, additional chocolate, or leftover cookie crumbs. Course Dessert, Snack Cuisine American, Vegetarian Keyword Chocolate Covered Oreos Prep Time 30 minutes Setting Time 2 hours Total Time 2 hours 30 minutes Servings 36 Oreos Calories 128kcal Cost $5.97 Ingredients1 pkg. (36 cookies) Oreos (any flavor you'd like!)2 (10 oz. each) container/pkg. milk, dark, white, or semi-sweet chocolate melting wafers or baking bars Note 13 teaspoons coconut or vegetable oil, separatedOptional toppings: sprinkles, crushed peppermint, additional Oreos (crushed), colored candy melts, etc. InstructionsPREP: Line a large sheet pan with parchment paper. Set aside for now. If using baking bars, coarsely chop the chocolate. Top tip for beautiful chocolate-covered Oreos: be patient when melting the chocolate and avoid rapid temperature changes. (Don't microwave too long or too many times, stir chocolate A LOT as you're melting, and don't refrigerate/freeze coated cookies -- let the chocolate harden at room temperature.)MELT CHOCOLATE: (See Note 2. ) Start with one bag (or 2 bars) of chocolates at a time. Add all EXCEPT 2 tablespoons (See Note 3) of the chopped chocolate or chocolate wafers to a large microwave-safe bowl. Add 1-1/2 teaspoons oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is mostly melted. Once the chocolate is mostly melted, add in the set aside 2 tablespoons of chocolate and stir until it melts. Be patient and resist the urge to microwave unless it isn't melting after stirring for 1 minute. (Then you can microwave in bursts of 5 seconds at a time.)DIP: Once chocolate is fully melted and smooth, dip a fork in the chocolate and then place one Oreo on top of the fork. Spoon melted chocolate right over the cookie. Tap the fork against the bowl a few times to help the chocolate smooth out and get rid of excess chocolate. Slide the fork against the edge of the bowl to remove any more excess. Use a table knife to gently slide the cookie off the fork and onto the prepared parchment paper-lined tray. Repeat until half of the cookies are dipped in chocolate. If the melted chocolate is getting too hard to dip, put in the microwave for another 15 seconds and remix. You may also need to swap for a new fork and new knife as the chocolate hardens or add a touch more oil. Optional -- decorate! See next step. Alternatively, if not decorating do not refrigerate, but set aside at room temperature until chocolate is firm. Repeat step 2 & 3 with the other bag of chocolate and remaining 1-1/2 teaspoons oil.OPTIONAL -- DECORATE: If adding sprinkles, Oreo crumbs, or crushed peppermint, sprinkle on top right after cookie is transferred to baking tray. To drizzle chocolate on top, set aside some of the melted chocolate into a small plastic bag and cut off the tip. Drizzle over Oreo. For a more distinct, raised drizzle: add the drizzle after the chocolate has hardened. For a drizzle that "melts" into the cookie: add the chocolate drizzle right after the Oreo is coated in chocolate. You can also add sprinkles/peppermints/Oreo crumbs on top of the drizzleSTORAGE: Store at room temperature in an airtight container. Place coated cookies in single layers separated by wax or parchment paper for 2-3 weeks. Video Recipe NotesNote 1: Chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to stay in a chip shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store). Use any type of chocolate you like -- milk, semi-sweet, dark, or white (or a combination of 2 chocolates -- one for dipping and one for decorating). Note 2: Microwaving tip: The key to not scorching and ruining the chocolate is to melt in very short bursts and to stir a lot (so much melting happens outside of the microwave). We never want the chocolate to get hot, just warm enough to melt gradually and once it's smoothly melted, it should be room temperature). Note 3: Why we add more chocolate after melting: Melting the chocolate slowly while stirring often ensures that the chocolate cools and hardens before the cocoa butter (the natural white fat) can rise to the surface and make the bark look streaky. Adding unmelted chocolate to the bowl near the end of mixing not only cools down the overall chocolate temperature, but "seeds the batch" which encourages the chocolate to set with the right crystals which makes it smooth and hard at room temperature. Heating and cooling chocolate to stabilize it gives the chocolate a smooth, glossy finish, ensures it won't melt easily on fingers, and allows it to set up nicely. Nutrition FactsServing: 1serving | Calories: 128kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.8g | Fiber: 0.1g | Sugar: 0.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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