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Chocolate Covered OREOs

Chocolate Covered OREOs recipe.

Chocolate Covered OREOs with Candy Melt Drizzle

Valentine’s Day is next week! Are you ready? I made these chocolate covered OREOs drizzled with candy melts this year. OREOs are my favorite cookie and dipped in chocolate with a candy heart just makes them so much better!
If you haven’t had a chocolate-covered OREO then you haven’t lived! They are soo good. I dip a lot of things in chocolate and OREOs are my favorite. Seriously! Yum!

Chocolate Covered OREOs

As you can see I went crazy drizzling with the candy melts. No straight lines. Not today! Sometimes imperfection looks a lot cooler and is more fun to eat.

How to make Candy Melt Hearts

Even my hearts aren’t perfect. It gives them character and I like them. Throw uniformity out the window. Get crazy!

How to make Candy Melt Hearts

Melt candy melts according to directions. Fill a piping bag with candy and cut the tip. Draw hearts onto wax paper. Be sure not to make them too thin. Refrigerate for 5 minutes or until candy has set. Simply peel off hearts from the wax paper.

Chocolate Covered Candy Heart OREOs

Chocolate Covered Candy Heart OREOs

Chocolate Covered OREOs

Chocolate Covered OREOs

Yield: 36
Prep Time: 45 minutes
Total Time: 45 minutes

Chocolate Covered OREOs with a candy melt drizzle and heart.

Ingredients

  • 1 package of Double Stuffed OREO Cookies
  • 16 oz. milk chocolate
  • 6 oz Red Candy Melts

Instructions

  1. Line a large tray with wax paper.
  2. Using the double boiler method melt the chocolate. Stirring constantly.
  3. Once the chocolate is melted drop one OREO in at a time and coat with chocolate.
  4. Lift cookie out with a fork and with a spoon scrape off any excess chocolate.
  5. Set cookies on prepared tray.
  6. Refrigerate for 15 minutes or until chocolate has set.
  7. Heat up Candy Melts as directed on the package. Because I was using only half the bag I did the microwave method.
  8. Line a small tray with wax paper.
  9. Pour candy into a piping bag and cut off the tip.
  10. On the wax paper draw hearts with the candy. Set in the refrigerator for 5 minutes or until the candy has set.
  11. Drizzle remaining candy over the OREO cookies.
  12. On the top center of the cookie squeeze a short line of candy. This will be the “glue” to hold your candy heart in place.
  13. Peel candy heart off the wax paper.
  14. Place candy heart on the candy line and balance.
  15. Once candy has set they are ready to eat!



Notes

During this process, I did have to reheat my candy. I simply put my piping bag on a microwave-safe plate and heat it on the defrost setting for 15 seconds. Massaged the bag with my fingers and the candy was reheated evenly.

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 16mgCarbohydrates: 13gFiber: 0gSugar: 10gProtein: 1g

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