For ages I’ve loved chocolate covered treats at Christmas-time. (I’m a real chocolate lover. Maybe you are, too.) This year I decided to go all-out and make one of my favorites, Chocolate Covered Oreos.
Now, we’ve established in my earlier post about Mint Oreo Trifle that I love mint Oreos, so I was tempted to use those. But, in the end I went with regular Oreos, saving the mint Oreos for a different project, (basically, dipping half of them into the chocolate and then adding crushed peppermint to the top).
Making chocolate covered Oreos required a bit of forethought. I mean, you can always just dip an Oreo into melted chocolate and let it cool on a sheet of waxed paper. You can even throw sprinkles on top (or, as in the case of my Mint Oreos. . .some crushed peppermint).
My plan, though? I wanted to do beautiful professional-looking Chocolate Covered Oreos using a mold, delicious treats that no one would forget. I wanted something that would work for many different occasions, from Christmas to Easter to birthdays, to weddings.
So, I ordered Oreo Poinsettia molds from Amazon. I also ordered a couple of other molds, but (in the end) loved the poinsettias best of all. (And let’s face it. . .they’re a lot neater than dipped cookies.)
A Fun Family Project!
I happened to have friends and family over when I made these Chocolate Covered Oreos. It was our annual holiday baking day. So we made them together. We managed to snag a few photos, so I’m happy to share those with you so that you can make your own sweet treats.
What You’ll Need to Make Chocolate Covered Oreos
If you want to know how to make chocolate covered Oreos you’ve come to the right place! Here’s what you’re going to need.
These are simple ingredients that you probably have in your pantry right now!
- White Almond Bark (1 package) or white chocolate chips
- Coconut Oil (1 tbl)
- Oreo cookies (1 package, plain or otherwise, regular size, not double-stuffed)
- oil-based food coloring (if other colors are needed or wanted)
- Poinsettia mold (or other)
- Piping bag
How to Make Chocolate Covered Oreos
It’s easy to make Chocolate Covered Oreos if you follow these step-by-step instructions:
I broke the almond bark into pieces and placed it in a microwave-safe bowl then added a tablespoon of coconut oil.
Then I melted it in the microwave in 30 second intervals until melted. (It took about a minute and a half in my microwave, total.) If you don’t have a microwave you can use a double boiler.
The melted white chocolate should be smooth and creamy.
I let the melted chocolate sit for a minute to cool down a bit before putting it into a piping bag. (I didn’t want to melt the bag!)
Once in the bag, I cut off the tip (just a smidgeon) and filled each tray in the mold about halfway. (NOTE: You might be tempted to spray the mold with non-stick spray. I don’t recommend this because it will discolor your chocolate and it’s not necessary. These Chocolate Covered Oreos pop out of the molds easily once the chocolate hardens.) I tapped the tray against the countertop to remove any air bubbles.
Next, I added the Oreo cookies to the tray and then used the rest of the melted chocolate to cover them completely. I placed the tray in the refrigerator for about 15-20 minutes (or until set) and then removed them. (Turn out onto wax paper or parchment paper.)
To get the best results, don’t remove before chocolate has completely set. You want the top to be smooth and glossy.
Popping them out was easy!
After this picture was taken I used a hot knife to get rid of the excess chocolate around the bottom edges. As you can see, we also use a different mold, adding sprinkles. I still prefer the poinsettias.
Questions People are Asking About Chocolate Covered Oreos
Do I need to refrigerate chocolate covered Oreos?
If you plan to eat them within a few days, no. If you want to serve them at a later date they can be refrigerated or even frozen up to two weeks. After that, they lose their crunch. Store in an airtight container.
Can I store in cellophane bags?
Yes, these are the perfect treat to place in individual bags to be given away to friends. Store in a cool place for up to five days.
Can you make chocolate covered Oreos without a mold?
You can definitely dip them into melted chocolate using a fork underneath.
Can I make chocolate covered Oreos in a cupcake pan?
Yes, these are called muffin tin chocolate covered Oreos and it’s perfectly acceptable to make them this way. Getting them out might be a bit trickier but it can be done. Make sure the chocolate has fully hardened. Place in refrigerator until set then turn upside down and tap.
Can I use chocolate candy melts?
Absolutely! Just know that they are not as cost effective as almond bark. They don’t require food coloring, however. You can buy them in a variety or colors, ready to go.
Can I flavor my white chocolate?
You can, but the flavoring would have to complement the Oreos. You might use a tiny drop of peppermint extract, or even strawberry flavoring.
Can I use dark chocolate?
You can, but the outcome won’t be as sweet. You could always mix in some milk chocolate chips to sweeten things up.
Can I use silicone molds?
Absolutely! I prefer the plastic ones because you can see through them, but silicone works fine, too.
Can I add crushed candy canes to the top?
Absolutely, but do not attempt to add them to the mold. Instead, make the chocolate covered Oreos as instructed, remove from mold, and drizzle with melted chocolate. Add finely crushed candy canes on top.
Can I substitute vegetable oil for coconut oil?
Absolutely. I have done this several times.
Next time I might choose a different color of chocolate–maybe a red. If you color your chocolate, make sure you do so with an oil-based color, not water or gel.
I might also drizzle chocolate over the Oreos once finished.
I’m also giving thought to using melted chocolate in alternating colors to “paint” the poinsettia next time.
There are all kinds of Oreo molds available. Here are just a few that I’d like to buy for upcoming holidays:
Oh, the Possibilities!
I used these Chocolate Covered Oreos on my Christmas Sweets Trays. They really popped! (And don’t they have a lovely, smooth finish?)
I had an opportunity to make more of these goodies for a party a few weeks later. This was for a Beauty and the Beast theme. I think these would be perfect for Valentine’s Day!
These are terrific for a special occasion.
This is such a festive chocolate dessert, such an easy chocolate recipe!
Why not make chocolate dipped Oreos for baby shower or golden anniversary? The possibilities are endless!
They would be fun to make at birthday parties. Prep the melted chocolate in advance and place it in piping bags. Cut the tips at the last minute.
And what about these red, white, and blue patriotic chocolate covered Oreos? (Remember, you must use an oil-based food coloring to color chocolate!)
The added chocolate drizzle is so much fun and adds a lovely pop of color!
Making Chocolate Covered Oreos with Kids
I did a full post on Baking with Kids and dedicated a section of the post to chocolate covered Oreos! Here are some pictures of a recent chocolate extravaganza with my grandkids! We made these yummy springtime treats. This was a really simple way to spend a fun day with the kids. (And don’t you love the decorative sprinkles that we added to the wet chocolate drizzle?)
More Sweet Treats to Try
If you like chocolate covered goodies, why not try this Old Fashioned Peanut Butter Balls Recipe from Julie’s Simply Southern! Or, what about this Chocolate Covered Pecans recipe from Southern Home Express? They both look yummy, don’t they?
Oh, and if you love chocolate (and I KNOW you do) you’re sure to love this Chocolate Delight from South Your Mouth.
There are many, many more to choose from, but I’ll stop there. What styles would you like to make?
- White almond bark (one package)
- 1 tablespoon coconut oil
- Oreos (one package)
Break up almond bark and place in microwave safe bowl. Add 1 tbl coconut oil. Melt in microwave in thirty-second increments until fully melted.
Place in piping bag.
Pipe melted chocolate into Oreo tray, filling each container halfway up. Tap against countertop to release air bubbles.
Top with chocolate and tap.
Cool in refrigerator for 15-20 minutes or until set.
Pop out of tray and clean the rough edges with a hot knife or spoon.