Chocolate Covered Oreos
Classic Oreo cookies, completely coated in silky tinted white chocolate, then decorated with colorful and fun sprinkles and drizzles of more chocolate.
Servings: 20 servings
Calories: 133kcal
Ingredients
- 20 Oreo cookies any variety
- 10 oz package white chocolate melting wafers or white chocolat chips
- desired food coloring
- 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
- Recipe makes 20 chocolate covered Oreo cookies, and can easily be halved or doubled.
Chocolate Covered Oreo Pops
- Twist and remove top half of the Oreo cookie. Add a lollipop stick to the cream. Drizzle a little melted chocolate on top of the stick, then cover with the other half of the cookie.
- Holding the stick, dip the Oreo in chocolate, then transfer to cooling rack.
- Sprinkle with sprinkles and let chocolate set.
- Once set, you can drizzle more chocolate over the Oreo.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
