Go Back
tn-fall-chocolate covered oreos for fall
Print Recipe

Fall Chocolate Covered Oreos

The kids love making these fun Fall Chocolate Covered Oreos. This impressive and easy to make dessert recipe is great for parties, or as a yummy treat!

Ingredients

  • 1 package halloween Oreo cookies using 12 cookies
  • 2 1/2 cups milk or dark chocolate wafers
  • 3-4 teaspoons vegetable shortening
  • 1/2 cup candy melts (1/4 cup each red & orange)
  • Wilton's autumn mix sprinkles
  • 1 tablespoon gold sprinkles

SUPPILES

  • Oreo cookie mold
  • microwavable bowl
  • dipping tongs (if you're dipping and not using the mold)
  • parchment or wax paper
  • piping bags, or baggies (for drizzling candy melts)

Instructions

  • Line a baking sheet with wax or parchment paper. Set aside.
  • In a microwave safe bowl, heat the chocolate wafers in 30 second bursts, and stir it, then heat for an additional 30 seconds. When you notice just a few small lumps, remove from microwave and stir until all lumps are dissolved. Do not overheat, as it will burn. 
  • Set the chocolate aside, and heat the vegetable shortening in a microwave safe bowl. Add 1 teaspoon at a time, until it's a smooth texture and slowly runs off the spoon. 
  • Add 1-1/2 tablespoon melted chocolate to each mold.
  • Then, set an Oreo cookie into the center of the mold, and spoon additional melted chocolate over the Oreo until the cookie is covered. Tap the mold on the counter, so any bubbles will dissolve.
  • Place in freezer to chill for about 10-15 minutes.
  • While the cookies are in the freezer, melt the red and orange candy melts on medium in microwave in two separate microwavable bowls. Heat them in 30 second bursts, stir them, and heat for an additional 30 seconds. When you notice just a few small lumps, remove from microwave and stir until all lumps are dissolved. 
  • Stir 1/2-1 teaspoon melted vegetable shortening to the candy melts if it's too thick. 
  • Spoon, or pour the melted candy melts into two piping bags or quart size ziplock baggies. Place a rubber band around the bag just below the candy melts. Then cut a very small opening at the tip.
  • Remove the Oreos from freezer and flip the mold over onto the wax paper. Now they're ready for the candy melt drizzle.
  • Using the piped candy melts, start drizzling it back and fourth over the cookie until it has the look you want. While the drizzle is still wet, sprinkle the gold sprinkles over the top of the cookie.
  • Let this set, about 10 minutes. Arrange them on a plate, or store for later. They're ready to eat! 

DIPPING METHOD

  • Follow the instructions above, except instead of using the mold, dip the cookie directly into the chocolate with the tong, then tapping off any excess. Place on the lined cookie sheet. 
  • You can wait for them to dry about 20-30 minutes, or put them in the freezer 10-15 minutes. (place on a flat surface that fits into your freezer.