Description
Delicious Christmas Chocolate Covered Oreos dipped in smooth milk chocolate and optionally double-dipped with white chocolate, decorated with festive sprinkles for a perfect holiday treat.
Ingredients
Scale
Oreos
- 1 (15-ounce) package Oreos (mint, regular, or Double Stuf)
Chocolate
- 1 (10-ounce) package Ghirardelli milk chocolate melts
- 1 (10-ounce) package Ghirardelli white chocolate melts (optional for double-dipped cookies)
Decorations
- Assorted Christmas sprinkles, as desired
- Red food coloring (optional, as desired)
- Green food coloring (optional, as desired)
Instructions
- Melt Milk Chocolate: In a medium, microwave-safe bowl, melt the Ghirardelli Milk Chocolate Melting Wafers according to package directions until smooth.
- Melt White Chocolate (optional): If double-dipping, melt the Ghirardelli White Chocolate Melting Wafers in a separate medium, microwave-safe bowl following package instructions.
- Dip Oreos in Milk Chocolate: Place wax paper under a wire rack. Using a fork, dip each Oreo into the melted milk chocolate, allowing excess chocolate to drip off between fork tines. Gently place dipped Oreos on the wire rack.
- Double Dip (optional): Once milk chocolate has fully set, pick up the cookie and dip half of it into melted white chocolate. Place back on the rack.
- Add Sprinkles: Before the chocolate sets, sprinkle Christmas-themed sprinkles over the cookies.
- Decorate with Colored Chocolate (optional): Add red or green food coloring to melted white chocolate to your desired shade, transfer to small plastic baggies, snip the corners, and pipe or drizzle decorative lines on the cookies.
- Set Chocolate: Allow cookies to set at room temperature for about 1 hour until chocolate is firm. Avoid refrigerating if you want a shiny finish, though refrigeration for storage is acceptable.
- Store: Keep cookies in an airtight container at room temperature for up to 2 weeks, refrigerate for 1 month, or freeze for up to 6 months. Note that refrigeration or freezing dulls chocolate shine.
Notes
- Milk chocolate is recommended for dipping for traditional flavor, but semi-sweet chocolate also works.
- Double dipping options include fully white chocolate dipped or milk chocolate dipped, or mixing both.
- Use chocolate candy melts or melting wafers like Ghirardelli for smooth melting and easy dipping.
- White chocolate chips are tricky to melt and prone to seizing; melting wafers are preferred.
- Refrigeration or freezing the cookies can dull the shine of the chocolate but doesn’t affect taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
