Chocolate Covered Oreos
Oreo cookies dipped in melted chocolate or candy melts and decorated with sprinkles.
Servings: 24 cookies
Ingredients
Ingredients
- ?1 packageOreo cookies24 cookies
- ?16 ounceschocolate or candy melts
- ?1/2 cupsprinkles
Instructions
Instructions
- Line a baking sheet with parchment paper (recommended for a smooth bottom) or set a cooling rack over a baking sheet (note: the bottom will not be smooth if you use a rack). Put ½ cup sprinkles in a shallow bowl for easy decorating.
- Melt 16 ounces chocolate or candy melts in a microwave-safe bowl: microwave 30 seconds, stir, then continue in 15-second intervals, stirring after each, until smooth. (Alternatively, melt the chocolate in a heatproof bowl set over simmering water, stirring until smooth.)
- Hold one of the 24 Oreo cookies with a fork or a dipping tool and fully submerge it in the melted chocolate.
- Lift the cookie out of the chocolate and hold it over the bowl for a few seconds to let excess chocolate drip off. Gently tap the fork on the rim of the bowl or scrape the fork edge against the bowl to remove excess.
- Place the dipped Oreo onto the prepared parchment or cooling rack. If you used parchment, the bottom will be smooth; if you used a rack, some excess may drip through.
- Immediately sprinkle the top of the wet chocolate with sprinkles from the bowl so they adhere.
- Repeat steps 3–6 until all 24 Oreos are coated and decorated.
- Let the chocolate-covered Oreos set until the chocolate is fully hardened—about 15–30 minutes at room temperature, or 10–15 minutes in the refrigerator to speed setting.
- Once set, transfer the Oreos to an airtight container for storage.
Equipment
- dipping tool
Notes
Use high-quality chocolate or candy coating. I recommend using Ghirardelli melting wafers for coating cookies, fruit, and candies for the best result. You can also use almond bark if you wish.
Avoid creating a chocolate ‘foot’when placing the dipped Oreos on parchment paper by allowing the excess chocolate to drip off. You can also use a fork or a toothpick to get rid of any excess chocolate before placing it on parchment paper to set and harden.
You can change things up and sprinkle the cookies with crushed nuts, toasted desiccated coconut, crushed pretzels, or decorate with icing.
If you end up with someleftover melted chocolate, just drizzle it over the cookies if you like.
Store in an airtight container at room temperature for up to 4 weeks in a cool dry place.
Avoid creating a chocolate ‘foot’when placing the dipped Oreos on parchment paper by allowing the excess chocolate to drip off. You can also use a fork or a toothpick to get rid of any excess chocolate before placing it on parchment paper to set and harden.
You can change things up and sprinkle the cookies with crushed nuts, toasted desiccated coconut, crushed pretzels, or decorate with icing.
If you end up with someleftover melted chocolate, just drizzle it over the cookies if you like.
Store in an airtight container at room temperature for up to 4 weeks in a cool dry place.