Chocolate Covered Oreos
Craving a treat that’s deliciously chocolatey and incredibly simple to whip up? These chocolate covered Oreos deliver that showy look with almost no effort at all. Each cookie gets a smooth, glossy coat of melted almond bark and a pretty drizzle on top, making them perfect for gifting, or just for satisfying a late-night sweet tooth. With just a few basic tools and a quick melt-and-dip method, you’ll have a whole batch of irresistible, chocolate-drenched cookies ready to enjoy in no time.
This recipe keeps things wonderfully straightforward while delivering consistently smooth, beautifully coated cookies every time. Almond bark (a confection made from sweetened vegetable fats rather than true chocolate) melts quickly and evenly, giving you a glossy finish without the hassle of tempering.
Dipping just one Oreo at a time gives you full control over coverage, and switching between chocolate and vanilla coatings adds variety without extra effort. The simple drizzle at the end creates a polished, eye-catching look that feels special but takes only seconds.
With minimal equipment and a reliable melt-and-set process, this method guarantees picture-perfect chocolate covered Oreos that taste as good as they look!
Ingredients – What You Need
- Oreo Cookies: classic Oreos give you the perfect balance of crisp cookie and creamy filling, and their sturdy structure holds up beautifully when dipped. You can also use Double Stuf or seasonal varieties if you prefer different flavors, which is always a fun way to mix things up!
- Chocolate Almond Bark: this melts into a smooth, glossy coating that sets quickly and evenly. Because almond bark doesn’t require tempering, it’s far more beginner-friendly than real chocolate. You can swap in actual milk chocolate of course, if almond bark isn’t available, or even if you just prefer the taste and texture, though if you haven’t tried using almond bark, I recommend trying it first!
- Vanilla Almond Bark: the vanilla version adds a lighter, sweeter coating that pairs perfectly with the dark chocolate Oreos. It also creates a nice contrast when drizzled over the chocolate-dipped cookies. White chocolate works as an alternative here as well.
How to Make Chocolate Covered Oreos
Follow along with my simple instructions to learn how to make chocolate covered oreos in your own kitchen.
1. Prepare the Baking Sheet: Line a baking sheet with parchment paper so the dipped Oreos can cool and set without sticking.
2. Melt the First Almond Bark: Place one type of almond bark into a small saucepan and melt it over low to medium-low heat, stirring occasionally until smooth.
3. Dip the First Batch of Oreos: Submerge one Oreo at a time into the melted almond bark. Use a fork to lift it out, gently tapping off excess coating before placing it on the parchment-lined baking sheet. Repeat until 10 Oreos are coated.
4. Clean the Saucepan: Wash and thoroughly dry the saucepan to prevent the second coating from seizing or clumping. Make sure to save the remaining melted almond bark for drizzling later. A mug is a good container to keep it in, because it retains heat well and won’t be difficult to reheat if it gets cold.
5. Melt the Second Almond Bark: Add the remaining almond bark to the saucepan and melt it slowly over low to medium-low heat, stirring until silky.
6. Dip the Remaining Oreos: Coat the remaining Oreos using the same dip-and-lift method, arranging them on the baking sheet to set.
7. Add the Drizzle: Once the coated Oreos have set for about 20 minutes, use a spoon to drizzle the opposite almond bark over each cookie for a decorative finish. This is what we saved the previous almond bark for as well: if it’s cooled too much, heat it up: either in a saucepan or a microwave.
8. Let Them Set Completely: Allow the Oreos to set for another 20 minutes, or until the drizzle has hardened, before serving or storing.
Freezing & Storage
These snacks keep exceptionally well, making them a great make-ahead treat. Store them in an airtight container at room temperature for up to one week: they’ll stay crisp and glossy without any refrigeration. They can also be really delicious colder, so I actually enjoy freezing them or keeping them in the fridge as well, the former of which means they will keep for about two months.
FAQs
Chocolate covered Oreos typically take about 20 minutes to set at room temperature, thanks to how quickly almond bark firms up. After adding the decorative drizzle, allow another 20 minutes for the topping to harden fully. If you were using tempered chocolate instead of almond bark, it would harden in roughly the same amount of time, though the glossy finish and snap would be slightly more pronounced.
Dipping Oreos without a mold is simple and only requires a few tools. Melt your chocolate or almond bark in a small saucepan, then use a fork or dipping tool to submerge one cookie at a time. Gently lift it out, letting any excess chocolate drip back into the pan, and place the cookie on a parchment-lined baking sheet to set. This hands-on method gives you full control over the coating and allows you to add decorative drizzles or toppings once the chocolate has firmed. The fork’s gaps allow for the excess chocolate to fall through easily.
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Chocolate Covered Oreos
Equipment
- 1 small saucepan
Ingredients
- 20 Oreos
- 12 oz Chocolate Almond Bark
- 12 oz Vanilla Almond Bark
Instructions
- Start by lining your baking sheet with parchment paper.
- Then start melting one of the almond barks in your saucepan on low to medium low heat.
- Once melted dip 1 oreo in the chocolate at a time, using a fork to remove the chocolate covered oreo onto the parchment paper lined baking sheet to set. Repeat this for 10 of the oreos.
- Save the remaining melted almond bark in a mug. Wash and dry your saucepan, then repeat the melting and dipping process with the other almond bark and the rest of the oreos.
- Let the chocolate covered oreos set, about 20 minutes, before drizzling the opposite almond bark on top.
- Then let set again, for about 20 minutes, before enjoying!
