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Chocolate Covered Oreos

If you want easy-to-make, quick, but fun treats, this Chocolate Covered Oreos recipe is a great option! Dipping Oreo cookies in your favorite melted chocolate (milk, dark, or white) and adding fun sprinkles will elevate the cookies to something special!

And not for nothing, you can make 2-3 dozen chocolate dipped Oreos in less than 1/2 hour, start to finish!

Chocolate Covered Oreos on a cake stand with ribbons and confetti in the background.

What Kind of Chocolate Should You Use for Chocolate Covered Oreos?

Whether you use milk chocolate, dark chocolate, or white chocolate, it’s totally up to you. I’ll keep my opinions about white chocolate to myself, so you do you! (Suffice it to say, if white chocolate was the only chocolate in the world, I could easily avoid most desserts! 😝)

But, once you choose your favorite chocolate flavor, there are still some other chocolate considerations to make. Since we want to store our chocolate-covered Oreos at room temperature, should you go with the tempered chocolate, the melting wafers, or the chocolate chips with coconut oil route? Let’s look at the options:

  1. Tempered Chocolate: This is your winner for room temperature storage. Properly tempered chocolate hardens with a shiny finish and a crisp snap. It’s stable at room temperature and won’t melt unless exposed to higher temperatures. The tempering process stabilizes the cocoa butter crystals, making the chocolate more resistant to melting. But tempering chocolate requires hitting certain temperatures just right. It can be time-consuming as you wait for the chocolate to heat and cool, and if it is not done correctly, the chocolate can bloom (showing white streaks) or not set properly.
  2. Melting Wafers: These are a close second. While they’re formulated to melt easily for convenience, they are generally stable at room temperature once they’ve hardened. Most candy melts and melting wafters don’t contain any real chocolate, so read the ingredient list. Ghirardelli Melting Wafers have cocoa, so tastes a little more like ‘real chocolate.’ Melting Wafers and Chocolate Candy Coating might not have the exact same snap or sheen as tempered chocolate, but they’ll hold up.
  3. Chocolate Chips with Coconut Oil: This mix can be a bit tricky at room temperature. Coconut oil has a relatively low melting point, so the chocolate softens faster than the other two options. It’s great for certain applications, but for room temperature storage, it’s less ideal unless you’re going for that softer consistency.

In general, I like to use ‘real food’, so would usually avoid the melting wafers in my kitchen. But we are talking Oreos here, not macarons, so it was a simple decision as I was looking for a quick and easy treat.

What You Need to Make Chocolate-Covered Oreos

Truly, not much! A pack of Oreos and your choice of chocolate. Feel free to go double-stuffed or flavored Oreos!

Oreos and chocolate wafers for chocolate covered oreos.

How to Make Chocolate-Covered Oreos

While not a necessity, if you will be making chocolate dipped Oreos frequently, you might want to make a little investment in this Wilton Dipping set. The Fork tool makes dipping the Oreos and dripping the chocolate from the Oreos easy and efficient.

My most important suggestion is to shake the fork to encourage as much chocolate to drip off as possible before you place the Oreo on the sheet. Not only will you eliminate the puddle of chocolate at the bottom of the cookie, but you will waste less chocolate that way too.

How to Store Your Chocolate Covered Oreos

Use an airtight container to keep your chocolate-covered Oreos fresh and the chocolate in top shape. This helps maintain their texture and keeps any ambient moisture or odors at bay. If you’ve made a bunch and will stack them, separate the layers with parchment or wax paper. This prevents sticking and helps maintain their appearance, especially if you have added sprinkles.

Store the container in a cool, dry spot away from direct sunlight. A pantry or a cupboard is often ideal. Tempered chocolate is best suited for room temperature storage, as it remains stable. Unless it’s really hot or humid, try to avoid refrigeration. The fridge can introduce moisture, which might cause the chocolate to “sweat” or develop condensation when brought back to room temperature. However, if you must refrigerate, ensure the Oreos are in an airtight container and allow them to come to room temperature before serving to reduce condensation.

For storing beyond a week or two, you can freeze them in an airtight container. When ready to eat, thaw in the refrigerator and then bring to room temperature.

Chocolate Covered Oreos with sprinkles.

These Treats Are Great for Shipping!

I recently shipped a bag of these chocolatey treats to our son for his birthday in August. We live on the East Coast, and he lives on the West Coast in San Diego. He said the Chocolate Oreo treats came through perfectly, without melting! You can’t go wrong with these for a great, shippable treat!

Customize for Any Occasion or Holiday

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Chocolate Covered Oreos in a bag with ribbon and confetti.

I made these for our son’s birthday, so opted for fun confetti and rainbow sprinkles. For other holidays and occasions, consider:

Chocolate Covered Oreos with sprinkles on parchment paper.

Chocolate Covered Oreos

lynn
Dipping Oreos in dark chocolate is an easy way to spiffy up and make Oreos a special treat.
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Prep Time 3 minutes
Cook Time 10 minutes
Refrigerated Time 10 minutes
Total Time 23 minutes
Course Baking Recipes + Tips
Cuisine American
Servings 33 chocolate covered oreos
Calories 122 kcal

Ingredients
  

  • 13.29 ounce package of Oreos
  • 14 ounces of chocolate flavored melting wafers white, dark or milk chocolate
  • Sprinkles optional

Instructions
 

  • Place chocolate wafers in a microwaveable container. Make sure the container and all utensils are dry.
  • Melt chocolate by heating the wafers at half power or defrost setting for 15 seconds, then remove and stir.
  • Return to the microwave for another 15 minutes at half-power; remove and stir.
  • There may be just a few solid bits left, but they will most likely melt when stirred.
  • If solid pieces still remain, microwave for 10-second intervals at half-power.
  • Have a cookie sheet or baking sheet lined with a piece of parchment paper ready.
  • One at a time, dip Oreos in chocolate. I found using this dipping tool very handy. It helps you to get excess chocolate off of the Oreos so that you don't have a puddle under the Oreos.
  • If you will add sprinkles to the cookies, you'll want to do that while the chocolate is still wet. I stopped after 5-6 cookies to add sprinkles.
  • When all the cookies are dipped, place the tray in the refrigerator for 10-15 minutes until the chocolate is set.

Nutrition

Serving: 3cookiesCalories: 122kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 48mgPotassium: 27mgFiber: 0.3gSugar: 13gVitamin A: 0.2IUCalcium: 2mgIron: 1mg
Keyword chocolate, oreos
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Chocolate Covered Oreos with confetti sprinkles.

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