Ever wanted even more chocolate on your Oreos? Does your soul yearn for chocolate covered Oreos? I am not a philosophy professor, but can one ever have enough chocolate. We ask only the important questions here! Learn how to make this chocolate covered Oreos recipe today, perfect for Valentine’s Day and customizable to other events.
Valentine’s Day is next week! Are you ready? I made these chocolate covered OREOs drizzled with candy melts this year. It’s the perfect opportunity for me and my husband to enjoy my favorite cookie: the OREO. And what could be better than oreos dipped in chocolate with a candy heart.
For more Oreo desserts, check out my fantastic chocolate Oreo pie or my peppermint Oreo bark for when it’s Christmas time.
Using the Double Boiler Method for Melting Chocolate
A double boiler is basically two pots stacked together. The bottom one holds a little water, and the top one holds your chocolate. As the water simmers, the steam gently heats the top pot so everything melts evenly without burning. It’s the go-to method for melting chocolate because it keeps it smooth and silky instead of scorched and clumpy. You can buy a double boiler or use an oven proof glass bowl stacked on top of a sauce pot.
If you want to melt your chocolate in a crock pot, check out my coconut bon bons recipe for instructions.
Dipping Things in Chocolate
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, from almond cookies dipped in chocolate to even chocolate dipped potato chips, but OREOs are my favorite. Seriously! Yum!
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.
Even my hearts aren’t perfect. It gives them character and I like them. Throw uniformity out the window. Get crazy!
What Chocolate is Best for Chocolate Covered OREOs?
When it comes to dipping OREOs, you really can’t go wrong. It is not like there is a bad type of chocolate.
But the type of chocolate you choose will shape the final flavor. Milk chocolate is the classic option, giving you that creamy, sweet taste that pairs perfectly with the cookie. If you want something a little richer and less sweet, semi-sweet or dark chocolate is a great choice. White chocolate, on the other hand, can be very sweet, but if you like it sweet, it is the way to go.
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.
Storing Chocolate Covered Oreos
Keep your chocolate covered OREOs in an airtight container at room temperature for up to 1 week. Make sure they’re stored in a cool, dry place away from sunlight and heat so the chocolate doesn’t melt or bloom.
If you are worried that your kitchen counter might get too hot, feel free to pop them into the fridge. Place parchment or wax paper between layers of cookies to prevent sticking. They’ll stay fresh for about 2 weeks!
Chocolate Covered OREOs
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
- Line a large tray with wax paper.
- Using the double boiler method melt the chocolate. Stirring constantly.
- Once the chocolate is melted drop one OREO in at a time and coat with chocolate.
- Lift cookie out with a fork and with a spoon scrape off any excess chocolate.
- Set cookies on prepared tray.
- Refrigerate for 15 minutes or until chocolate has set.
- Heat up Candy Melts as directed on the package. Because I was using only half the bag I did the microwave method.
- Line a small tray with wax paper.
- Pour candy into a piping bag and cut off the tip.
- On the wax paper draw hearts with the candy. Set in the refrigerator for 5 minutes or until the candy has set.
- Drizzle remaining candy over the OREO cookies.
- 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.
- Peel candy heart off the wax paper.
- Place candy heart on the candy line and balance.
- 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: 1Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 13mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
