INGREDIENTS
- 10 ounces white chocolate candy melts 284 grams (1 bag); Ghirardelli recommended
- 10 ounces milk chocolate candy melts 284 grams (1 bag); Ghirardelli recommended
- 10 ounces dark chocolate candy melts 284 grams (1 bag); Ghirardelli recommended
- 14.3 ounces Oreo cookies 405 grams (1 standard package)
- Sprinkles optional, for topping
EQUIPMENT
- Kitchen Scale (optional)
- Baking Sheet
Instructions
- Prepare a large baking sheet with parchment or wax paper and set aside.
- Melt each of the chocolate melting wafers in separate medium-sized, microwave-safe bowls in the microwave for 30-60 seconds at a time, stirring between each time, until fully melted.10 ounces white chocolate candy melts,10 ounces milk chocolate candy melts,10 ounces dark chocolate candy melts
- Dip ⅓ of the Oreos in the white chocolate, one at a time, then drip off the excess chocolate using a fork. Place them on the prepared baking sheet to set.14.3 ounces Oreo cookies
- Repeat with ⅓ of the Oreos in the milk chocolate and the remaining ⅓ of the Oreos in the dark chocolate.
- Before the chocolate hardens, sprinkle as many Oreos as you like with sprinkles or drizzle some of the milk chocolate on the white chocolate Oreos or dark chocolate on the milk chocolate Oreos then sprinkle on some sprinkles if desired.Sprinkles
- Let the chocolate harden fully then serve.
NOTES
- Use high-quality candy melts or chocolate chips. I recommend Ghirardelli!
- Stir the chocolate frequently while heating to prevent it from burning!
- Do not stab the fork tines into the cream filling of the Oreos when dipping; this could cause the cookie to crumble apart.
- Shake off excess chocolate to keep the Oreos from becoming lumpy.
- For easier dipping, use your hand to dip just half of each cookie in chocolate!
- Feel free to decorate your dipped Oreos with chopped nuts, toasted coconut, crushed pretzels, flaky salt, melted peanut butter, or caramel sauce!
Storage: Store chocolate covered Oreos in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months.