Description
This Halloween Oreos recipe transforms classic Oreos into festive, decorated treats perfect for spooky celebrations. Covered in colorful melted candy melts and adorned with sprinkles, candy eyes, and piped designs, these Halloween Oreos are both fun and delicious, ideal for party snacks or themed desserts.
Ingredients
Scale
Oreos
- 12 Oreos
Candy Coating
- 1 cup candy melts in different colors
Decorations
- Sprinkles
- Gel coloring
- Candy eyes
- Black candy melts or dark chocolate for piping
Instructions
- Melt candy melts: Melt the candy melts according to package directions using a microwave-safe container like paper dixie bowls for easy cleanup and to prevent burning.
- Assemble Oreos: Fill the bottom of each mold cavity with about 1 tablespoon of melted candy melts. Place one Oreo on top, then cover with more melted candy melts to seal the Oreo inside.
- Chill to set: Place the mold in the refrigerator and chill until the candy melts have fully hardened, about 1 hour.
- Remove and decorate: Carefully remove the set Oreos from the molds. Melt additional candy melts in desired colors for decorating.
- Decorate jack o’ lantern faces: Use black candy melts or dark chocolate in a small piping bag with the tip cut off to pipe eyes and mouth shapes on the Oreos, or use a black food writer pen for precision.
- Sprinkle decoration: Drizzle melted candy melts over the Oreo tops and add desired sprinkles or candy eyes. Chill again to harden the decorations.
Notes
- Using high-quality chocolate candy melts like Ghirardelli improves flavor and texture.
- Candy melts from craft stores tend to be thicker; add about 1/2 teaspoon vegetable oil to thin the mixture if needed.
- Refer to tips on melting candy easily in related posts for smoother decorating.
- Use paper dixie bowls for melting candy to avoid mess and prevent burning in the microwave.
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
