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Dipped Oreos
These fun and festive dipped Oreos are such an easy dessert to make with Oreos and your favorite color candy melts. Add some sprinkles and drizzles to decorate them however you'd like!
Prep Time
45 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 36 cookies
Calories: 94 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 36 Double Stuff Oreos family size package
- 10 ounce bag Ghirardelli vanilla melting wafers
- 12 ounce bags Wilton candy melts colors of choice
- White nonpareils or sprinkles optional
Instructions
- Line baking sheets with parchment paper or wax paper.
- Use any color melting wafers for dipping oreos. I chose red, white and blue for this batch for the 4th of July but they are wonderful for all special occasions.
Cup of Yum
How to melt wafers:
- Place the wafers in a microwave safe bowl and heat in the microwave for 30-seconds at 50% power level. Stir and repeat for another 30 seconds. Then remove and stir again. Repeat one more time and then stir until completely melted. Be careful not to over-heat or they will thicken too much.
- Place wafers in a double boiler and heat on low heat, stirring occasionally until smooth. Do not allow any condensation or water to get in while melting or it can cause them to seize and thicken.
- Place an Oreo cookie on a fork and dip it fully into the melted candy.
- Lift it out with the fork and gently tap to on the side of the bowl to remove excess.
- Place the cookie on the prepared cookie sheet and immediately top with white nonpareils if desired.
- Repeat with more Oreo cookies and then place the entire tray full in the refrigerator for the coating to set.
Cup of Yum
To make the dipped Oreos with drizzles:
- After, dipping the Oreos and placing on the parchment paper, add ¼ cup of melting wafers to a small piping bag and melt in the microwave at 50% power level or defrost mode for 30 seconds. Then massage the bag and repeat for another 30 seconds if necessary.
- Cut a small amount off the tip of the bag and drizzle lines over the coated Oreos.
- Place the tray of Oreos in the refrigerator for the coating to set.
Notes
- If the melting wafers become too thick , try stirring in add a teaspoon of vegetable oil to thin. (you can use up to 2 teaspoons per 12 ounce bag)
- Whether using the double boiler or microwave method, make sure to melt the wafers over a low heat to avoid it from seizing and becoming thick. Never add liquid to candy melts. For Wilton brand candy melts, you can add 1-2 teaspoons of vegetable shortening per 12 ounce bag of melts.
- Use regular or mega stuffed Oreos or any flavor of seasonal Oreo cookies you'd like. Golden Oreos or any fun seasonal flavors are all so good.
- Store in an air tight container or plastic zip closure baggie at room temperature for up to a week or in the refrigerator for longer.
- Use white chocolate chips or almond bark instead of melting wafers if desired. Be extra careful with overheating it or it will be unusable for dipping.
- They are great for any holiday like Christmas, Easter, Halloween, baby showers, wedding showers, etc.
- Have fun and be creative with you color combinations and drizzles.
Nutrition Information
Serving
1cookie
Calories
94kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Sodium
54mg
(2%)
Potassium
28mg
(1%)
Fiber
0.3g
(1%)
Sugar
10g
(20%)
Vitamin A
0.2IU
(0%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 94
% Daily Value*
| Serving | 1cookie | |
| Calories | 94kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 54mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 0.2IU | 0% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.