Chocolate Covered Oreos
Oreo cookies dipped in melted chocolate or candy melts and finished with sprinkles.
Servings: 24 cookies
Ingredients
Ingredients
- ?1 packageOreo cookies24 cookies
- ?16 ounceschocolate or candy melts
- ?1/2 cupsprinkles
Instructions
Instructions
- Line a tray with parchment paper and set a cooling rack nearby if you want (note: the bottom will be smoother on parchment). Pour the ½ cup sprinkles into a shallow bowl for easy access.
- Melt the 16 ounces chocolate or candy melts: microwave in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth; or melt in a heatproof bowl set over simmering (not boiling) water, stirring until smooth. Keep the chocolate warm and fluid.
- Work with a few Oreos at a time so the chocolate stays melted; you can do the 24 cookies in batches if needed.
- Using a fork or a dipping tool, fully coat one Oreo in the melted chocolate, lifting it out and holding it over the bowl for a few seconds to let excess chocolate drip back.
- Transfer the coated Oreo to the parchment-lined tray (or cooling rack). Immediately sprinkle the top with sprinkles from the shallow bowl while the chocolate is still wet.
- Repeat steps 4–5 for the remaining cookies, stirring the chocolate occasionally; if it thickens, gently reheat using the same melting method until smooth.
- Let the chocolate-covered Oreos set at room temperature until firm, about 30–60 minutes. To speed setting, place the tray in the refrigerator for 10–20 minutes.
- Once set, store the cookies in a single layer or separated by parchment in an airtight container.
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.