Fall Chocolate Covered Oreos

Food can capture the essence of the season and these fall-inspired chocolate covered Oreos are no exception. We’ve taken a classic Oreo cookie, covered it in chocolate, drizzled it in vibrant red and orange candy melts, and finished it off with a sprinkle of gold speckles. These are fun and easy to make, oh-so-delicious and the perfect festive treat for fall!

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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, some of the best memories from my childhood are based around food!

These chocolate covered Oreos themed for fall are 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 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. But they’re worth it!

STEPS TO MAKE CHOCOLATE COVERED OREOS

Here are some more festive treats for fall & Halloween

• Mini Apple Hand Pies
• Halloween Fruit Kabobs
• Halloween Magic Cookie Bars
• Caramel Apple Dumplings
• Healthy No-Bake Pumpkin Spice Balls
• Pumpkin Cupcake Cones
• Quick & Easy Apple Snacks
• Apple Pie Oatmeal
• Super Easy Pumpkin Carrot Cake Recipe

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 takes a little practice.

If you guide their hands the first couple times, they will get the hang of it. And it’s worth learning. We’ve used this technique with cake pops, including these our Oreo Cookie Mummy Pops, as well as with these Christmas cannolis.

We used these fun colors for the Fall Chocolate Covered Oreos. Then we added the gold sprinkles to give them a little fall holiday sparkle!

FALL CHOCOLATE COVERED OREOS INSTRUCTIONS

Covering the Oreos in chocolate

• 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 well at each interval. Heat until there are just a few small lumps remaining. Then remove from the microwave and stir to dissolve the remaining lumps. Do not overheat, as the chocolate wafers 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 bubble dissolve.
• Place in freezer to chill for about 10-15 minutes.

Alternative dipping method

• Follow the instructions above, except instead of using the mold, dip the cookie directly into the chocolate with the tongs, 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.

Decorating the chocolate covered Oreos

• 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 at each interval. When there are a few small lumps remaining, remove from microwave and stir until these have 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.
• Drizzle the candy melts back and forth over the chocolate covered cookies as pictured. While the drizzle is still wet, sprinkle the gold sprinkles over the top.
• Let them set, for about 10 minutes. Arrange them on a plate, or store for later. They’re ready to eat! 

FALL CHOCOLATE COVERED OREOS FAQS

DO YOU NEED TO REFRIGERATE CHOCOLATE COVERED OREOS?

You can refrigerate them, but it’s not necessary. Either store them in an airtight container at room temperature, or in the refrigerator. 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.

If you’re in a warmer climate and normally refrigerate chocolate then I would do the same with these chocolate covered Oreos and keep them in the fridge to prevent the chocolate melting.

HOW LONG DO CHOCOLATE DIPPED OREOS LAST?

They’re stay at the best for up to 2 weeks if stored in an airtight container.

WHAT TYPE OF CHOCOLATE SHOULD I USE?

You can use dark or milk chocolate to make these – it’s really just preference. I use the dark chocolate for adults, and 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 it.
• Use either the piping baggies for the drizzle, or baggies.
• When making the hole in the piping bag, start with a small hole and make it progressively bigger until you reach the size you want. I prefer small delicate lines across the cookies. Test the size by drizzling the candy melt onto parchment.
• When finished with the top layer of chocolate in the mold, place in the refrigerator for 15-20 minutes for quicker drying time.

It’s nearly time to get into the Christmas spirit!

Check out these festive recipes for inspiration:

• Mini Peppermint Candy Cane Cheesecakes
• Easy Christmas Cannoli’s
• Simple Chocolate Candy Cane Hearts
• Peppermint Hot Chocolate With Candy Cane Stirrers
• Mini Peppermint Candy Cane Cheesecakes

We Hope You Enjoy Making These Chocolate Covered Oreos This Fall!

Let me know how you like them in the comments.

And if you like Halloween, you’ll love these fun seasonal round ups:

• 13+ Cute & Easy Halloween Brownie Recipes
• 55 Easy Halloween Treats & Recipe Ideas For Kids
• 35+ Spookily Easy No Bake Halloween Treats
• 35 Fun FRUIT Halloween Snacks & Treats