CHOCOLATE COVERED OREOS RECIPE
Chocolate Covered Oreos are super easy to make and delicious. Use any flavor of Oreos, and whatever chocolate coating you please-these sweet treats are chocolate heaven!
Provided by Lil' Luna
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- In a sauce pan over LOW heat melt the candy coating. Stir constantly.
- Use a fork to dip each Oreo in the chocolate. Cover completely then gently tap the fork against the side of the bowl to remove any excess chocolate.
- Place the covered Oreo on a piece of parchment paper and top with the sprinkles.
- Allow them to cool and dry completely. Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 5 g, Sodium 59 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHOCOLATE COVERED OREOS RECIPE
We are going to show you how to make chocolate covered oreos for the best treat. Make perfectly chocolate covered oreos every time with this simple recipe!
Provided by Desserts on a Dime
Categories Dessert
Time 1h15m
Number Of Ingredients 3
Steps:
- Melt the chocolate placing them in separate microwave safe bowls and heating in 15-20 second intervals (stir between each interval) until they are completely melted.
- Place the chocolate into the bottom of the molds filling them approximately 1/3 full. I filled half of the molds with the white chocolate and the other half with the semi-sweet chocolate.
- Then place a Oreo on top of the candy in the mold.
- Press the Oreo down into the chocolate or melted candy to ensure that the sides get completely covered. Only leave the top of the cookie uncovered.
- Then pour additional chocolate or melted candy over the top of the cookie in the mold making sure that it's covered completely. Use the same color that was used on the bottom of the Oreo in that mold.
- Allow the chocolate to harden at room temperature (1 hour) or you can place it in the refrigerator to speed up the process. (15 minutes).
- Then remove the Oreos from the mold. Turn the mold upside down and press down at the center of the back of the molds to pop the Oreos out.
- Drizzle additional melted chocolate over the top of the Oreos. I drizzled with the opposite chocolate type.
Nutrition Facts : Calories 268 kcal, Carbohydrate 30 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 74 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
WHITE CHOCOLATE COVERED OREO COOKIE RECIPE
You will obsess over these chocolate covered Oreos, I promise you! They have the right amount of crunch inside with silky REAL chocolate outside. They are delicious, easy and beautiful styled to compliment any party.Want a Mold? Here is the one I bought
Categories Desserts
Time 20m
Yield 6 Cookies
Number Of Ingredients 4
Steps:
- Gather your tools. If you are using one, you will want the right size mold for chocolate coated Oreos. These will create a perfect, glossy finish. Set out your small glass bowl for melting candy, a sauce pan, white chocolate chips, 6 Oreos, a spoon, two sandwich bags and scissors. You should have all these things handy. The whole recipe is done in 10 minutes. You will need to work fast.
- Boil in a sauce pan 1-2 inches of water. Put a glass bowl on top, and place chips in the bowl. Slowly stir on Medium to melt. See the video!
- Stir with a spoon until melted.
- Once melted, spoon half the mixture into a plastic sandwich bag. It will be super hot. Put your mold and cookies nearby. Clip the end of the bag 1/8 of an inch and press white chocolate into the mold tray.
- Fill 3 molds about 3/4 of the way up the tray. Push an oreo into the tray until the chocolate surrounds the sides. Go back and fill the exposed side of the cookies with chocolate.
- Lightly bang the tray on the counter to disperse the chocolate until the wafers are covered.
- Chill for 10-20 minutes and pop out.
- If you want to adorn with a flower (like mine) dip the bottom into your warm chocolate and place on top of the cookie. Let cool.
CHOCOLATE-COVERED OREOS® FOR VALENTINE'S DAY
This dressed up cookie is a sweet addition to any Valentine bundle. Feel free to decorate any way you like with assorted sprinkles and little sugar hearts.
Provided by thedailygourmet
Categories Valentine's Day Cookies
Time 17m
Yield 10
Number Of Ingredients 3
Steps:
- Place candy melts in a microwave-safe bowl. Microwave for 1 minute. Stir. Microwave for 30 seconds more. Stir. Repeat process until candy melts are completely liquid.
- Dip sandwich cookies into the melted candy melts - feel free to coat only half of the cookie, or coat all sides. Place red cookies on a plate lined with wax paper.
- Decorate with assorted sprinkles. Allow to harden before removing to serve.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 48.3 g, Cholesterol 7.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 8 g, Sodium 221.7 mg
CHOCOLATE COVERED OREO BALLS
Had these on Christmas Eve and thought Santa came early! Talk about simple - and sinful! These were extremely easy (and a lot of fun) to make. We used reduced fat ( ::gasp:: ) Oreos, and they were just as good. You could use low fat cream cheese as well. We also decided that covering the *entire* ball made them a bit too sweet (yes, I know - how can that be?!?). Next time, we will just dunk the bottoms in the chocolate. DH and I can't wait to try out different combinations: Peanut butter Oreos, mint Oreos, flavored chips, adding food coloring to white chocolate (for the holidays, game day, school colors, etc) - the creative possibilities are endless!
Provided by Dea Doo
Categories Dessert
Time 1h30m
Yield 60-72 balls
Number Of Ingredients 3
Steps:
- Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
- Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
- Roll mixture into bite-sized (large grape/chestnut) pieces.
- Chill the balls on waxed paper for about an hour, or until firm to the touch.
- Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
- Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
- Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
- Allow to harden on wax paper, approximately 15-20 minutes.
- Optional - Drizzle with more chocolate and allow to harden again.
- Optional - Remove toothpick and refrigerate.
Nutrition Facts : Calories 59.8, Fat 3.8, SaturatedFat 2, Cholesterol 5.4, Sodium 34.8, Carbohydrate 6, Fiber 0.1, Sugar 4.9, Protein 0.8
CHOCOLATE COVERED OREOS RECIPE - (4.3/5)
Provided by á-3443
Number Of Ingredients 5
Steps:
- Step 1: Melt your chocolate candy coating in the microwave. Put a few squares of chocolate in a glass or ceramic bowl and place in the microwave on 50% power for about 1 minute. Take out, stir and put back in at 50% power for 15 seconds. Keep repeating until the chocolate is melted but be sure not to overheat - it will burn the chocolate and that is a definite no-no. We must not burn the chocolate! Never, ever waste chocolate. Step 2: Spoon some melted chocolate into your Oreo mold about a third of the way full. Place a Double Stuff Oreo cookie into the chocolate and press down until the top of the cookie is level and just a bit lower that the top of the mold. Spoon more chocolate over the cookie until it is covered with chocolate. Tap the mold against your countertop to make sure all air bubbles are removed and that the chocolate has gotten down on the sides of the cookie. Next, take a offset spatula or some other flat and straight tool like the back of a large knife and scrape across to level the chocolate out. Step 3: After filling each of the cookie mold cavities with an Oreo and chocolate and scraping across the top to level off each cookie, place the mold in the refrigerator for about 10 minutes or until the chocolate has firmed up. Turn the mold over and pop out each chocolate covered cookie. You'll be amazed how perfectly formed they are and how easy it was to make them. Step 4: Next, take a sharp knife and run around the edge of the cookie to cut off any excess chocolate. Smooth all around the bottom edge with your fingers. (Uhh.... I think I forgot to tell you to wash your hands, but I'm hoping you did that way before Step 1.) Step 5: Take your chocolate transfer sheet and cut off only the portion that you will be needing. My mold had 6 cavities so I cut a piece wide enough to cut out six circles that would fit on top of the chocolate covered Oreo cookie Step 6: Place the transfer sheet on top of piece of wax paper (I sprayed the bottom side of the wax paper with Pam cooking spray so that it wouldn't shift around the countertop). Next, pour out some of your melted chocolate on top of the chocolate transfer sheet. Step 7: Carefully spread the chocolate to cover all of the transfer pattern with an offset spatula or the back side of a large knife. Spread the chocolate until you have a thin, even layer. (Note: Be careful not to shift the bottom layer of chocolate against the design too much -- I made the mistake of doing that and it broke up the design pattern a little.) Allow the chocolate to set for 5 to 7 minutes or until it's no longer glossy but not completely firm and brittle. At this point, you can cut circles of the chocolate patterns to fit on top of your chocolate covered Oreos. Use a circle cookie cutter just a little smaller than the diameter of your Oreo and press into the thin layer of firmed chocolate. Press and turn the cookie cutter until you have punched out a circle of the chocolate transfer sheet. Step 8: Put a small dab of melted chocolate on the back side of your patterned chocolate and apply the circle to the top of your chocolate covered Oreo. Step 9: Repeat the whole process until you've made a plate full of beautiful cookies. It's really that easy! I definitely recommend buying more than one Oreo cookie mold. Mine came with 6 cavities and it would have been much quicker and more efficient to have 12. But all in all, I was fascinated with the results and with all of the choices of chocolate transfers, it's truly something you could make for all kinds of parties
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