Chocolate Covered Oreos
Chocolate covered Oreos made with white chocolate almond bark using a candy mold. An easy no-bake treat finished with drizzled chocolate and colored sugar for holidays and special occasions.
Equipment
Ingredients
- 12 Oreo cookies
- 16 ounces white chocolate almond bark
- 2-4 ounces chocolate chips - milk, white, or dark chocolate (optional)
- Optional: colored sanding sugar or sprinkles
Instructions
- Melt the white chocolate almond bark according to package directions, stirring until smooth.
- Spoon melted chocolate into each cavity of an Oreo candy mold, filling about halfway.
- Press an Oreo into each cavity, then spoon additional chocolate over the top to fully cover.
- Use an offset spatula or flat knife to scrape across the top of the mold, removing excess chocolate and creating flat tops.
- Tap the mold gently on the counter to release any air bubbles.
- Let the chocolate set at room temperature or refrigerate for 10–15 minutes, until firm.
- Remove the chocolate covered Oreos from the mold and place on parchment paper.
- Drizzle with melted milk or dark chocolate if desired, then sprinkle with colored sugar while the chocolate is still wet.
- Allow the chocolate to fully set before serving or storing.
Notes
- Scraping the excess chocolate from the top of the mold ensures smooth, flat tops.
- Decorate immediately after drizzling so toppings such as sprinkles easily stick.
- Adjust chocolate amounts slightly if using a deeper mold.
Nutrition
Serving: 1OreoCalories: 295kcalCarbohydrates: 39gProtein: 1gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 58mgPotassium: 42mgFiber: 0.3gSugar: 35gVitamin A: 0.2IUCalcium: 6mgIron: 1mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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