Christmas Chocolate Covered Oreos
This is a quick Christmas idea: Drizzle colored chocolate, sprinkles (or both) on chocolate-dipped Oreos. Even if you're new to chocolate coating, this post provides detailed instructions and images. If you need a shortcut, use store-bought covered Oreos.
Servings 36 cookies
Ingredients
To coat the Oreos:
- 36 Oreo cookies
- 12 ounces semisweet chocolate or white chocolate for coating. If using both, use half and half
For the colored threads:
- 6 ounces white chocolate for colored topping
- green and red oil-based food coloring to color the chocolate
- ⅓ cup assorted Christmas sprinkles or crushed candy optional
Instructions
- Line a baking sheet with parchment paper or a silicone mat (such as Silpat).
- Melt the chocolate. If using white and dark, melt them separately.
For the double broiler:
- Fill a small saucepan with about 1-2 inches of water and bring it to a simmer.
- Place a heatproof bowl with 12 ounces semisweet chocolate or white chocolate over the saucepan. Make sure no water gets inside the bowl, especially as the water starts to steam.
- Stir continuously until the chocolate is melted and smooth.
For the microwave:
- Place chocolate into a microwave-safe bowl and melt in 30-second spurts until it fully melts. Stir the chocolate well between rounds so it doesn’t burn and is evenly melted.
Dipping the cookies:
- Using a fork or a chocolate dipping tool, dip one cookie at a time in the melted chocolate, turn it around so it’s fully coated and lift it with the fork.
- Allow any excess chocolate to drip off before placing it on the prepared baking sheet. Repeat with the rest of the cookies. If the chocolate thickens too much between dips, heat it briefly to soften again.
- Allow the dipped Oreos to set at room temperature for about 1 hour. You can place the baking sheet in the refrigerator for about 20 minutes to speed up the process, but it usually reduces the shine. I'm not a fan.
- Store in a cool, dry place in an airtight tin or jar with parchment paper between layers so they don't stick.
For the colored icing:
- Melt the white chocolate. I use the microwave (15-second spurts mixing well between each). Or use a double boiler.
- Pour the melted white chocolate into three small bowls, or adjust to the number of colors you want to make. I using red, green and white, leave one bowl without color.
- Mix the green color in one bowl and the red in another. Depending on your brand of coloring (mine was a powder), you might need more or less to get the type of hue you want. Start small, with a pinch, mix well and add more if necessary.
- Use piping bags to pipe threads, or simply drizzle the warm chocolate using different forks for each color.
Notes
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
To freeze for longer storage: place the cookies in a single layer on a baking sheet to freeze initially. Once solid, transfer to a freezer-safe airtight container or bag with parchment paper between layers. When ready to eat, thaw them at room temperature.
