Fall Chocolate Covered Oreos
Kids Love Fall Chocolate Covered Oreos!
The holidays are such an exciting time of year with parties, traveling, seeing family, and of course the food. The food can be some of the most impressive and memorable things about the holidays. In fact, food is some of the best memories from my childhood. My mom was an excellent cook, not trained, just a natural at combining food and flavors.
I think everyone loves the classic Oreo cookies. I love to go to the market and check out their seasonal creations. They have different colors, and flavors for the seasons. My kids love treats, and anything chocolate. Since they’re both really good eaters, I don’t mind letting them have treats in moderation. I definitely have to keep my eye on them, or they will get carried away.
My boys, Brody & Landon chose these fun orange creme Oreos for this Fall Chocolate Covered Oreo recipe. It was quite a big deal letting them pick out the color for this recipe. They actually had several ideas, and wanted to get multiple packs. NO, just one! LOL! Anyway, the orange cream Oreos worked out perfectly.
This is actually a really easy treat for the kids to make. It can get a little messy if you take your eyes off of them. All the decadence is just too tempting for them. 🙂
Super simple with just a few ingredients:
- Oreo cooking with orange cream
- orange & red candy melts
- dark or milk chocolate wafers
- gold sprinkles
Quick Tip: We use either Merkin, or Wilton chocolate wafers. If you choose to use chocolate chips, or a bar then the chocolate will melt on your fingers when you hold the cookie. The chocolate first needs to be tempered to get that nice shine, and won’t melt on your fingers.
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Fall Chocolate Covered Oreos
There’s a couple different ways to make these. Either use an Oreo cookie mold, or melt the chocolate in a bowl and dip them, then let them set on parchment or wax paper. You will actually use less chocolate with the bowl method since you can tap some of the excess chocolate off, and the you will fill molds with more chocolate and will set in the mold. The main difference I see is the texture. The molded cookie is very smooth, and the dipped cookie is a little lumpy.
Drizzling the candy melted colors is fun, and the kids always love this part. It’s very awkward for them to hold the piping bag and the movement, and takes a little practice. If you guide their hands the first couple times, they will get the hang of it. We’ve done this technique with cake pops, and our Oreo Cookie Mummy Pops.
We used these fun colors for the Fall Chocolate Covered Oreos. There’s other fun sprinkle choices with Wilton’s Fall Sprinkle Mix. Then we added the gold sprinkles, and really gave them the fall/holiday look.
You can use either dark, or milk chocolate to make these and it’s really just preference. I use the dark chocolate for the adults, and the milk chocolate for the kids. The dark chocolate tends to be less sweet, and can even be on the bitter side depending on which one you use.
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Let us know if you make these and leave us a comment below.
Fall Chocolate Covered Oreos
- 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
- 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)
- 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!
- 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.