One of my favorite treats to enjoy are chocolate covered Oreos! And they are so easy to make at home, making them a perfect no bake Christmas treat to share with friends and family for the holidays.
So a few weeks ago, my oven just quit on me. Kapoot. Done. Finato! See ya later, aligator. I had plans to bake up all sorts of Christmas cookies and treats to share on this blog with you all. But clearly the Universe had other plans. Like a new double oven coming my way. I would just need to find some patience.
That would mean no Raspberry Rugelach, or none of my Grandma’s Russian Tea Cakes. What was a girl who has a baking blog to do? Whip up some no bake Christmas goodies instead. Like this chocolate fudge, or maybe some peppermint bark, and of course can’t forget some irresistible Oreo balls of course.
But today, I’m sharing with you a simple, no fuss (can we even call it a recipe?!) recipe for chocolate covered Oreos. Yes just two ingredients, and let’s not forget some sprinkles on top (so I guess that’s 3 ingredients) and you have a Christmas treat that no one can resist.
So maybe I don’t have an oven, but that isn’t going to stop me from still whipping up some easy chocolate covered Oreos.
Why You Will Love These Homemade Chocolate Covered Oreos
- Perfect for any holiday, not just Christmas!
- Made with just 2 ingredients
- Cheap to make (much cheaper than ordering!)
- No need to turn the oven on
- Quick to whip up.
Chocolate For Dipping The Oreos
I like to use either Wilton Candy melts, or Ghiradelli melting wafers. These melt beautifully and create a shiny finish. There’s no need to temper this chocolate, just melt in your microwave. You can use semi-sweet, milk chocolate, or white chocolate or a combination of both.
If you don’t have either but still want to make Oreos, you can use chocolate chips. I recommend stirring in a teaspoon of coconut oil or vegetable shortening to keep the chocolate shiny and smooth.
How To Make Chocolate Covered Oreos
Dip the Oreos in chocolate
- Melt chocolate according to package directions. I do this in my microwave in 15-second increments, and stir until smooth. I like to melt two different kinds of chocolate (white and dark chocolate in two separate bowls) but you can use just one type of chocolate.
- Using a fork, place one oreo into the bowl of melted chocolate.
- Flip over the oreo, so it gets completely covered. Lift the oreo out of the chocolate with the fork, and tap it gently on the side of the bowl to shake off the excess chocolate and let the extra chocolate drip off into the bowl.
- Place the Oreos onto a parchment lined baked sheet and top with sprinkles.
- Use Ghirardelli melting wafers or candy melts for best results. I like the melting wafers for best flavor and results but the candy melts also work. These are best for creating a shiny, smooth finish on your Oreos.
- Allow to cool before enjoying. Let the chocolate harden for about 30 minutes, at room temperature, or quicken the process for about 15 minutes in the fridge. If you plan on adding a drizzle of another chocolate do so after the chocolate hardens.
- Place some parchment paper under your dipping bowl. This makes for easy clean up once you’re done, as you’re bound to dribble some chocolate on your counter when moving the Oreos over to your baking sheet.
- Dip with a fork, do not pierce. You want to dip the Oreos into the chocolate using the fork, and not try to pierce the filling as your cookies will fall apart.
- Tap the dipped Oreos on the side of the bowl. You want to tap the Oreos and shake off the excess chocolate to make for a shiny smooth coating.
These will last for about 2 weeks, in a container, at room temperature. Just make sure it’s not hot out or it will melt the chocolate. Or store in your fridge for about 3 weeks.
Yes, for up to 3 months, in a container. Thaw in the fridge overnight, or on your counter at room temperature if you want them thawed much faster.
Any variety will work just fine! I used regular, but golden Oreos, peppermint, or double stuff are also great options.
- Halloween Chocolate Covered Oreos – Use Halloween sprinkles! Or simply dip in dark chocolate, and then sprinkle on orange sprinkles for a fun black and orange covered Oreo. You could also drizzle on some orange candy melt wafers on top of each Oreo.
- Valentine Chocolate covered Oreos – I like to dip in white chocolate and then use Valentine’s Day sprinkles, or coat in red candy melts, or drizzle some red candy melts on top.
- Easter Chocolate covered Oreos – Dip or drizzle using pastel colored Candy melts, and use some fun pastel colored sprinkles or Easter sprinkles.
More Recipes To Try
Chocolate Covered Oreos
- 1 package oreo cookies about 36 cookies
- 24 ounces candy melts *see note
- Sprinkles optional
- Prepare baking sheet. Line a baking sheet with parchment paper or wax paper. Set aside.
- Melt chocolate. Melt chocolate according to package directions. I do this in my microwave in 15-second increments, and stir until smooth. I like to melt two different kinds of chocolate (white and dark chocolate in two separate bowls) but you can use just one type of chocolate. Before dipping, you can also place some parchment under the bowl of chocolate so if any chocolate drips it's quick to clean up.
- Dip the Oreos. Using a fork, place one oreo into the bowl of melted chocolate. Flip over the oreo, so it gets completely covered. Lift the oreo out of the chocolate with the fork, and tap on the side of the bowl and shake it gently back and forth letting the excess drip off into the bowl. Set onto the baking sheet.
- Decorate. And if adding sprinkles, sprinkle on now before chocolate hardens. Or instead of adding sprinkles, you can drizzle on a second chocolate. Let the first chocolate cool, then drizzle on an alternate chocolate (so if dipping in dark chocolate, then I drizzle on white chocolate, but you can use the same type of chocolate or skip the drizzle). Let the cookies sit until completely dry.
- Storage: These will keep in an airtight container for up to 2 weeks or in the fridge for up to 3 weeks.
- Freezing: Freeze for up to 3 months, in a container. Thaw in the fridge overnight, or on your counter at room temperature if you want them thawed much faster.
- Chocolate- I like to use either Wilton Candy melts, or Ghiradelli melting wafers. These melt beautifully and create a shiny finish. There’s no need to temper this chocolate, just melt in your microwave.
- Oreos – You can use any variety of Oreos.