These Chocolate-CoveredOreos 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.
PREP: 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 drizzle
STORAGE: 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
Notes
Note 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: Microwavingtip: 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.