Fall Chocolate Covered Oreos
Fall Chocolate Covered Oreos
Food can be some of the most impressive and memorable things about different seasons, and these Fall Chocolate Covered Oreos won’t disappointment. We took a classic Oreo cookie, covered it in chocolate, drizzled them with red and orange candy melts, and sprinkled them with gold speckles. These are so fun and easy to make, and oh so delicious!
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. This is definitely one of those memorable treats.
I think everyone loves the classic Oreo cookies. 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. 🙂
STEPS TO MAKE CHOCOLATE COVERED OREOS
SIMPLE TO MAKE WITH JUST A FEW INGREDIENTS
- Oreo cookies with orange cream
- orange & red candy melts
- dark or milk chocolate wafers
- gold sprinkles
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. Then we added the gold sprinkles, and really gave them the fall/holiday look.
DO YOU REFRIGERATE CHOCOLATE COVERED OREOS?
Yes, you can refrigerate them, but not necessary. Either store them in an air tight container at room temperature, or in the refrigerator. If you’re in a warmer climate then I would store them in the refrigerator since the chocolate will get very soft and melt to the touch. If you do decide to store them in the refrigerator, remove them and let them sit at room temperature 5-10 minutes before eating them.
HOW LONG DO CHOCOLATE DIPPED OREOS LAST?
For the best freshness store in an airtight container up to 2 weeks.
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.
TIPS TO MAKE THE BEST FALL CHOCOLATE COVERED OREOS
- 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.
- Microwavable cups, or bowls are a great choice for melting the chocolate, but I discovered Wilton’s melting pot and love it. The chocolate stays warm, so you don’t need to keep reheating, or placing back in the microwave.
- Use either the piping baggies for the drizzle, or baggies.
- Cut a small hole in the piping bag, or baggie. This way you will get small lines across the cookies, and not thick or clumpy.
- When finished with the top layer of chocolate in the mold, place in the refrigerator for 15-20 minutes for quicker drying time.
THINGS YOU MAY NEED FOR THIS RECIPE
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.