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Chocolate Covered Oreos

Oreo cookies covered in white chocolate with red and blue stripes and gold specks

Now these, my friends, are SO easy, you’ll be shaking your head that you haven’t tried to make these beauties sooner! Just a few key items and you’ll be on your way to making professional looking sweets that can be used as favors, on a dessert table….or just to gobble up!

Oreos are already delicious. But covered in chocolate. . .Yum!

These are super easy to make and you can decorate them with drizzles, sprinkles, or chocolate toppers to make them out of this world.

These sweets can be stored up to 2 weeks at room temperature in an airtight container…but I have had friends tell me that they kept these for months and they were still  delicious. These suckers stay pretty and fresh for a while so they are the perfect sweet to make as a favor or to make ahead of time for an event. 

I mean, look at these cuties enjoying their sweet treats!
Chocolate dipped oreos with chocolate molds of lips and hearts on top
Chocolate dipped oreos with chocolate molds of lips and hearts on top
I make my chocolate covered oreos with a mold, so they look finished and neat. You could dunk the oreos in chocolate and lay on parchment paper to dry…but then they wouldn’t have the clean look that I think is amazing!

These are called chocolate covered oreos…but really, they are covered in candy melts. Candy melts create a smooth, clean look and are much easier to work with than actual chocolate. Regular chocolate or chocolate chips do not melt easily and you would need to temper the real chocolate or it would create grey “bloom” streaks that are not pretty. With candy melts, anything covered will stay shiny and look pretty for days or even weeks! Save yourself time and headaches please and use candy melts!

  1. The best and easiest way to melt candy melts is in the microwave. I pop the melts, usually about a bag worth, into a microwave safe DEEP container. I find that quart sized clear plastic Chinese food  soup containers are a perfect depth to allow me to reach in and mix the melts with a spoon when microwaving. It also fits enough melts to not have to constantly be pouring more unmelted melts in to melt. 
  2. I melt for 1 minute, take out to mix, then 30 seconds at a time, mixing in between, until the melts are smooth. If they are NOT smooth, you may need to add a sprinkle of Paramount Crystals. I prefer Clasen or Merkens candy melts from my local cake supply store, as they melt smooth and do not need anything added. I find that Wilton melts tend to not melt as easily and sometimes need Paramount Crystals added. But, Wilton melts are easy to find and cheaper, so you choose which type to use. Just have some Paramount Crystals handy if you decide to use Wilton. 
  3. Do not overheat the candy melts (this is why 30 seconds at a pop is a good rule to follow). If it gets clumpy or has small strange burnt-smelling lumps, you probably overheated it and the melts ‘seized”. Once that happens, throw it in the garbage. There’s no way to bring seized chocolate melts back from the dead…and they will taste burnt, which is NOT the taste you’re going for, I’m sure!

Chocolate Covered Oreos


  • Regular Oreos (not double stuffed)
  • Candy chocolate melts (I use Clasen or Merkens from my local cake supply store but you could use Wilton Chocolate Melts)
  • Piping bags or ziplock bags
  • Paramount crystals
  • Chocolate oreo mold (I use this one but you can get this at your local Michaels store too)


  • Pearl dust (I use this type from Michaels)
  • Dry paint brush (I use a makeup blush brush)
  • Silicone or Plastic molds with different shapes


  • Gather ingredients and tools
  • Melt chocolate melts in microwave safe container (plastic is best)
  • Pour chocolate into piping bag or ziplock bag and cut a VERY SMALL hole at the top of the bag
  • Pipe a small amount of chocolate into each mold cavity, bang mold down onto table, holding both ends of the mold, to get rid of any bubbles
  • Place one oreo in each mold cavity
  • Pipe more chocolate on top of each Oreo. Bang mold down to help chocolate fill the cavity and cover the Oreo completely
  • Pop the mold into the freezer for approx 10-15 min (not too long or your chocolate can crack). I find that allowing the chocolate to cool in the freezer gives the chocolate a nice shiny appearance
  • Take out of freezer after the chocolate is completely solid. Turn mold upside down and push chocolate covered Oreo out of the mold.
  • Viola! You’ve made a chocolate covered Oreo! Now decorate with chocolate drizzle, molded chocolate pieces, edible pearl dust. The options are endless! Enjoy!
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