Description
Delight in festive Christmas Chocolate Covered Oreos, featuring mint or classic Oreos dipped in smooth Ghirardelli milk and white chocolate melts. Decorated with assorted Christmas sprinkles and optional colorful drizzles, these treats are perfect for holiday gatherings and gifting.
Ingredients
Scale
Main Ingredients
- 1 (15-ounce) package Oreos (mint, regular, or Double Stuf)
- 1 (10-ounce) package Ghirardelli milk chocolate melts
- 1 (10-ounce) package Ghirardelli white chocolate melts (optional for double-dipped cookies)
- Assorted Christmas sprinkles, as desired
- Red food coloring, optional
- Green food coloring, optional
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 planning to double dip, melt the Ghirardelli White Chocolate Melting Wafers separately in another medium microwave-safe bowl.
- Dip Oreos in Milk Chocolate: Place wax paper under a wire rack. Using a fork, dip each Oreo into the melted milk chocolate, letting excess drip through the fork tines, then place gently on the wire rack.
- Double Dip with White Chocolate (Optional): After the milk chocolate sets completely, pick up the cookie and dip half of it into the melted white chocolate for a double-dipped effect.
- Add Sprinkles: Sprinkle the cookies with assorted Christmas sprinkles immediately before the chocolate sets to ensure they stick.
- Decorate with Colored Drizzle (Optional): Tint the melted white chocolate with red and/or green food coloring to desired shades, transfer to small plastic baggies, snip the corners, and carefully pipe or drizzle over the cookies.
- Set the Chocolate: Allow the coated cookies to set at room temperature for about 1 hour until chocolate hardens. Avoid refrigerating to keep a glossy finish.
- Storage: Store cookies airtight at room temperature (up to 2 weeks), in the fridge (up to 1 month), or freezer (up to 6 months). Note that refrigeration or freezing may dull the chocolate’s shine.
Notes
- Milk chocolate melts are recommended over semi-sweet for a classic taste, but semi-sweet can be used if preferred.
- Double dipping options include full milk chocolate then half white, fully white chocolate, or white chocolate followed by half milk chocolate—any combination works well.
- Use chocolate candy melts or melting wafers for smooth, even melting and prolonged workability, especially Ghirardelli Milk and White Chocolate Melting Wafers.
- Avoid melting regular chocolate chips, particularly white chocolate chips, as they tend to seize and do not melt smoothly for dipping.
- For a shinier finish, allow chocolate to set at room temperature rather than refrigerating or freezing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
