This easy recipe for White Chocolate Covered Oreos is pretty and delicious! In less than an hour you’ll have a sweet treat great for Valentine’s Day or any special occasion.
These yummy cookies are a cinch to make. Transform classic Oreos into a perfect treat for any special day.
This recipe is the easiest way to create custom cookies with your own designs that look professional and without a lot of time. Change them up with new flavors of Oreos, different colors of chocolate and sprinkles! This easy dessert idea will become a go to of your dessert recipes.
Recipe Ingredients Notes
Easy white chocolate dipped Oreos only need a few simple ingredients that are easy to find at the grocery store.
Oreo cookies. Chocolate or golden Oreos can be used. Regular or gluten-free Oreos work too. This recipe is for 20 cookies but you can scale the recipe to make more or less too.
White chocolate melting wafers. You’ll need a 10-ounce bag. Melting wafers or candy melts look like large size chocolate chips and are designed for melting and coating. We love Ghirardelli brand which has great flavor, melts easily and hardens well as a coating. Different color candy melts can also be used.
Food coloring. This is optional to color the white candy melts. You’ll need to use oil-based coloring that isn’t cold. Regular liquid food coloring can cause the melted chocolate to seize. More below.
Sprinkles. We chose Valentine’s sprinkles but any variety of sprinkles can be used.
Why use candy melts
White chocolate is very finicky to work with. When melting white chocolate chips they can ‘seize’ or dry out and that can’t be reversed.
For a dipping or coating project candy chocolate melts are ideal (technically they aren’t actual chocolate). They melt smoothly and easily, set to a firm exterior that doesn’t melt in your hands when handled like traditional chocolate will.
An alternative is almond bark which is sold in block. It also is designed for coating so melts well, hardens well and isn’t messy when handled. We feel the flavor of candy melts is better which is why that’s our first choice.
How to melt melting wafers – 2 ways
Follow melting instructions on the wafers you use. If needed here are general instructions:
Double Boiler method
Place the wafers in a heatproof bowl set on top of a saucepan of simmering water. Do not allow the water to boil and do not allow the bottom of the boil to touch the water.Stir constantly until the candies have melted and are smooth.
Heat wafers in a microwave-safe bowl on 50% power for 30 seconds. Stir well scraping the sides of the bowl and the bottom of the bowl. If not fully melted cook 15 more seconds on 50% power and stir. Repeat until fully melted. Do not overcook.
How to make White Chocolate Covered Oreos – Step-by-Step
STEP 1. Preparation
Line a cookie sheet pan with foil or parchment paper. Inset a cooling rack on top. This allows the dipped cookies to set with excess chocolate to drip below.
They can be placed directly on some parchment paper or wax paper too.
STEP 2. Melt the chocolate wafers
Melt candy wafers in a large heatproof glass bowl in the microwave following the package instructions or using a double boiler method. If using multiple colors divide the chocolate wafers into separate bowls and melt.
STEP 3. Dip and decorate Using two forks with the fork tines supporting the cookie from underneath, dip cookies into the melted white chocolate. Let excess chocolate drip back into the bowl.
Carefully transfer the cookies to the prepared cooling rack or parchment paper and add sprinkles. Let cool for a couple of minutes and refrigerate for 30 minutes or until chocolate is set. You can then proceed with more decorations.
To drizzle the chocolate use a fork or pastry piping bag with the smallest nozzle. Once finished, refrigerate again to let the chocolate set. The same chocolate can be reheated again using the same method.
Pro Tip: Thinning the melted chocolate
If the melted chocolate is too thick to evenly coat the cookies there are a few ways to take care of this.
Wilton makes a product specifically to thin candy melts. Using a tablespoon of shortening or coconut oil also work though the coconut oil will add a slight coconut flavor to the coating. If using either of these melt it separately before stirring into the melted chocolate.
Cooking oil can be used too. Start with just 1/2 teaspoon, stir it in and check the consistency. Because oil doesn’t solidify like shortening or coconut oil you’ll want to use is sparingly so it doesn’t compromise the end hardening of the coating.
This method can be used any time of the year. It’s a perfect holiday treat for holiday parties for example. Dip the chocolate sandwich cookies in melted chocolate, sprinkle on some crushed peppermint candies (or candy canes )or holiday sprinkles.
Voila! Start with a package of Oreos and end up with easy Christmas cookies great for a special occasion, holiday party or for cookie swaps.
Change up the chocolate. You can use white chocolate, milk chocolate or dark chocolate candy melts.
How to Store
Store in an airtight container with a layer of parchment paper between single layers of cookies. They can be stored at room temperature if not in a hot climate, for up to 1 week. They can be stored in the refrigerator to up to 2 weeks.
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White Chocolate Covered Oreos
- 20 Oreos sandwich cookies chocolate or golden, regular or gluten-free
- 1 10-ounce bag white chocolate (vanilla) candy melts Ghirardelli is recommended
- oil-based food coloring optional
- Melt the candy wafers in the microwave or in a double boiler following package instructions.
- If making multiple colors, divide the melted chocolate mixture between two bowls. Add desired food coloring to one bowl according to packaging instructions or desired color you want to achieve. Alternatively, you can use colored candy melts and melt them the same way as described above.
- Using two forks undermeath each cookie, dip each Oreos into the chocolate. Allow any excess coating to drip back into the bowl.Carefully transfer the cookies to a cooling rack or parchment paper and add sprinkles. Let cool for a couple of minutes and refrigerate for 30 minutes or until chocolate is set.
- Drizzling chocolate on top (optional): If desired additional chocolate can be drizzled on the cookies. Re-melt the chocolate if it has set.To drizzle the chocolate use a fork or pastry piping bag with the smallest nozzle. Once finished, refrigerate again until chocolate sets.