Have to make chocolate covered OREOS- any tips/recipes?

violann · ‎03-10-2010

Used to be able to buy them but now I can only find them for $20 for 16 of them. All suggestions gratefully accepted!

terrier3 · ‎03-10-2010

The important thing is to use good chocolate.

May I suggest Merken's chocolate (my 91 year old uncle still works for them!).

You can get large bars of it at King Arthur. Then follow directions on how to temper it, melt to the right degree so it stays shiny. Sounds like fun!

Wegman's sells them under their Swiss Chocolate label...they are yummy too! If there are no Wegmans near you...you can order them directly from Landies Candies.

Jenag88 · ‎04-11-2014

I make chocolate covered anything all the time!

Good chocolate does matter but I find that Ghirardelli baking bars in semi-sweet chocolate do the trick nicely. Depending on how many oreos you want to make pick up at least 4-5 bars just so you have a nice amount to start. Once you start making your own chocolate covered treats there is no going back to store bought! They are the best handmade!

You can microwave the chocolate on low heat and stir every 30-45 seconds. Or You can use a double boiler and that keeps the chocolate melted better. I tend to just fill a quart size pot with 1/4 with water and bring it to a boil. Then with a metal bowl on top of the boiling water melt the chocolate and stir every 30 seconds or so until it is all melty. Use a pair of tongs to dip the cookie in and flip it till all the sides are covered. Shake off the excess chocolate and place on a cookie sheet lined with wax paper. Once you have the tray filled just put it in the refrigerator. It shouldn't take more than 15 minutes to harden if you need them quick but a couple of hours or overnight is even better. Once they chocolate is hard enough you can take them off the cookie sheet and into a plastic bag. Keep them in the fridge or freezer to make sure the chocolate doesn't melt.

To make them fancy you can dip a fork into the melted chocolate and drizzle it over the completed oreos. This makes them look like they were professionally made. You can also try various dark chocolates. White chocolate is the hardest to use because i find it doesn't melt as easy as the milk/semi-sweet chocolate but give it a try! You can't go wrong... Its chocolate!

KYToby · ‎02-19-2012

I agree on the good chocolate, but tempering can be tricky, and if you do not get it just right, the chocolate blooms, and the results are unpleasant.

You would probably be best to use candy coating. You can always get the Wilton brand at craft stores and discount stores, but I think this is the least desirable option. Merckens makes candy coating that is pretty good. also, a brand that I like to use (for both couverture chocolate and candy coating) is a website chocoley.com. they repackage good-quality Belgian chocolate under their own brand, and the quality is quite good; plus, they have frequent sales.

One final suggestion if you wish to use chocolagte and temper it, if you have a Trader Joe's nearby, get a bar of their dark or bittersweet chocolate and use it. It is from Belgium, inexpensive, and good.

Nightowlz · ‎03-11-2010

You can buy Bada Bing Bada Boom Dipping & Coating Chocolate Formula from Chocoley's that does not need to be tempered. Just melt the chocolate per the directions & dip the oreo cookies. Use 30MAY2014 for thirty percent off your first item & twenty percent off the rest. The sale ends tonight. Their Couverture Chocolate is good to but you have to temper it. They have all the info. on their site on how to temper the chocolate. Sign up for their emails & you will receive their sales. I don't know how hot it is where you live so you might have to pay for the cold pack shipping which starts at $6.95. I already bought some chocolate to use this summer. I stock up on what I need before it gets hot. If you want to buy chocolate locally I would look for something like Scharffen Berger or Ghirardelli bars. They sell both of those here at a local grocery store. Now DH wants some more chocolate covered cashews. Yum!!!

Deadeye Daisy · ‎01-18-2011

Unfortunately, by it's very nature 'dipping' chocolate that doesn't require tempering is a much lesser quality chocolate, and the flavor su*ks.

No problem tempering and dipping using any good chocolate. I use the small 3 qt stainless steel bowl from my KA to melt chocolate in the microwave. Don't try to nuke less that about a pound at a time. In order to get a good depth for dipping, about a pound will work. I like my small KA bowl as it has a handle, and is narrow at the bottom, so it works good for dipping. Also, I can maintain the temperature with a hair dryer.

Chop the chocolate with a serrated knife. Put about ¾ of the chocolate in the bowl and nuke on high for 30 seconds (for a pound of chocolate; if using more than a pound, nuke for 1 minute). Stir and repeat. After the second time, nuke for half the amount of time. STOP when there still seems to be quite a lot of chocolate that hasn't melted. If you nuke until all is melted, you have nuked for too long, and your chocolate will be way too hot and WILL bloom. Stir, and add the rest of the chocolate. Stir again. Your chocolate should be at approximately 90° -91° after addiong the remaining chocolate.

While dipping, DO NOT put chocolate back in microwave to keep the dipping consistancy. Use a hair dryer for 10 seconds at a time. High, if using on the outside of stainless bowl. Warm if aiming directly at the melted chocolate.

Years ago, when I did a lot of candy making in TX, I had a chocolate tempering machine. Was the only way I could make chocolate in the TX humidity. When I moved to CA with no humidity, sold the machine as I learned how easy it was to temper in the microwave.

Shogirl · ‎12-06-2010

It's been a long time ago that I made chocolate covered anything, but I recall adding a little paraffin wax to the chocolate to help it adhere to whatever you were covering as well as to help with the consistency for dipping. Now that I think about it, though, it doesn't sound very healthy!

rizzos2000 · ‎03-17-2010

I use the Oreo chocolate molds. You just put some chocolate into the plastic mold, then add the Oreo, then a little more chocolate on top, tap the mold a few time (to get the air bubbles out) and then pop into the freezer for 20 minutes or so. Take out, turn over, tap on counter and nice smooth chocolate covered Oreos! I just made some Sunday for my daughter graduation in a few weeks (I added white chocolate scrolls to top of each Oreo) and I always make them dozens at Christmas time.

Once the Oreo is sealed completely by the chocolate, store in airtight containers or even freezer bags and they will last and be fresh for quite awhile. Do not freeze or refrigerate just put in a cool place. Have fun!