Chocolate Covered Oreos
User Reviews
5
Chocolate Covered Oreos
Description
This recipe coats Oreo cookies in melted white chocolate that can be tinted with food coloring for variety. Cookies are dipped fully into chocolate with tools such as forks or dipping utensils, then placed on a cooling rack set over parchment or wax paper. While the chocolate is wet, sprinkles can be applied for visual appeal and additional texture.
Chocolate sets in about 30 minutes at room temperature or can be refrigerated to harden faster. For multicolor effects, chocolate is divided and colored separately. Extra drizzles of chocolate can be added after setting for decorating purposes.
These Chocolate Covered Oreos can be served individually or assembled as pops with lollipop sticks inserted between cookie halves. When stored in an airtight container in the refrigerator, they can keep for up to two weeks, making them practical for making ahead of holidays or events.
Ingredients
- 20 Oreo cookies any variety
- 10 oz package white chocolate melting wafers or white chocolat chips
- Food Coloring desired
- holiday sprinkles
Instructions
- Line a baking sheet with parchment or wax paper, then top it with a cooling rack
- Melt chocolate in whichever way you prefer (see my tips for perfectly melted chocolate in the green tip box right above the recipe).
- If making multiple colors, divide chocolate between 2 or more bowls and stir in food coloring as desired.
- Using dipping tools, or two forks, dip the Oreo cookies one at a time into the chocolate. Transfer cookie to the prepared cooling rack and top with sprinkles while chocolate is still wet. Repeat with remaining Oreo cookies.
- Let set for about 30 minutes, or until hard. This can be done at room temperature, or in the refrigerator.
- If drizzling the cookies, use either a fork to drizzle, or transfer melted chocolate to a piping bag (or ziploc) and snip a very small corner off. More sprinkles can be added on top of the drizzles if desired.
- If at any point your melted chocolate starts to harden, it can be melted again.
- Sprinkles and drizzles are beautiful, but optional, so feel free to make these however you desire.
- Store in the refrigerator for up to 2 weeks in an airtight container.
Notes
- This recipe yields about 20 chocolate-covered Oreos; quantities can be adjusted up or down easily.
- For Oreo pops, remove and replace the cookie top, insert a lollipop stick into the cream, and seal with melted chocolate before coating.
- Hold the sticks while dipping to prevent mess and ensure even coverage.
- Store finished cookies in an airtight container in the refrigerator for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 68mg | 3% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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