Description
Delicious Christmas Chocolate Covered Oreos perfect for holiday celebrations, featuring rich milk chocolate coating with optional white chocolate double-dip and festive sprinkles.
Ingredients
Scale
Cookies
- 1 package (15 ounces) Oreos (mint, regular, or Double Stuf)
Chocolate Coating
- 1 package (10 ounces) Ghirardelli milk chocolate melts
- 1 package (10 ounces) Ghirardelli white chocolate melts (optional for double-dipped cookies)
Decorations
- Assorted Christmas sprinkles, as desired
- Red food coloring, optional
- Green food coloring, optional
Instructions
- Melt the milk chocolate: In a medium microwave-safe bowl, melt the Ghirardelli Milk Chocolate Melting Wafers according to package directions, stirring occasionally for smooth consistency.
- Melt the white chocolate (optional): If double-dipping, melt the Ghirardelli White Chocolate Melting Wafers in a separate medium microwave-safe bowl using the same method.
- Dip the Oreos in milk chocolate: Place a piece of wax paper under a wire rack. Using a fork, dip each Oreo into the melted milk chocolate, allowing excess chocolate to drip off between tines, then gently place it on the wire rack.
- Double-dip in white chocolate (optional): After the milk chocolate has fully set on the cookies, dip half of the cookie into the white chocolate carefully for a double-dipped effect.
- Add sprinkles: Before the chocolate sets, sprinkle assorted Christmas sprinkles over the dipped Oreos.
- Color and decorate with drizzles (optional): Mix red and/or green food coloring into the melted white chocolate to desired shades, transfer to small plastic bags, snip corners, and pipe or drizzle on the cookies for extra festive decoration.
- Allow chocolate to set: Let the chocolate set at room temperature for about 1 hour. Avoid refrigeration if possible to keep chocolate shiny and glossy.
- Store properly: Keep cookies in an airtight container at room temperature for up to 2 weeks, in the refrigerator up to 1 month, or frozen up to 6 months. Note chocolate may dull when chilled but taste remains excellent.
Notes
- Milk chocolate is preferred for dipping, but semi-sweet chocolate can be used though less traditional.
- White chocolate chips are not recommended due to difficulty melting and risk of seizing.
- Chocolate candy melts or melting wafers like Ghirardelli are ideal for smooth, even melting and longer workable time.
- You can fully dip Oreos in white chocolate or milk chocolate and then half dip in the other for varying looks.
- Allowing the chocolate to set at room temperature helps maintain a shiny finish rather than dulling from refrigeration.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
