This easy fall dessert is a crowd pleaser. Chocolate Dipped Oreo Cookies are a semi-homemade treat for goodie bags, classroom parties, dessert boards and gifts. Adding a drizzle of white or colored chocolate and/or holiday themed sprinkles make them adorable and more festive.
In this post we’ve included chocolate dipped Oreo tips, packaging and free printable fall tags.
Tips for smoothe and beautiful Chocolate Dipped Oreo Cookies:
MELTING TIPS:
- Use chocolate melts or chopped up quality chocolate bars instead of chocolate chips. They melt better and have a better finish. I used Ghirardelli Milk Chocolate Melting Wafers. 20 ounces of chocolate coated just over 40 chocolate dipped Oreo cookies with a little extra left in the bowl.
- Do NOT overheat your chocolate
- How to melt chocolate on the stove without a double boiler: I don’t own a double boiler but create a simple makeshift one using a glass bowl and saucepan. I prefer this to microwaving because the chocolate seems to melt better and stay melted longer since I leave it sitting over the warm water.
- To melt, fill a saucepan with an inch or two of water and set a glass bowl on top, ensuring that the bottom of the bowl doesn’t touch the water in the pan. Add chocolate to the glass bowl, all except for about 1/8 of your chocolate. Heat over low heat while stirring chocolate until just melted. Once chocolate is melted, remove from stove and add the remaining 1/8 chocolate to the bowl. This cools the temperature quickly and tempers the chocolate which will create a better finish.
DIPPING TIPS:
- Line a sheet pan with wax or parchment paper
- Dip Oreo into the melted chocolate using a fork. When you lift it out of the chocolate tap the fork on the edge of the chocolate bowl allowing the excess chocolate to fall back into the bowl while also smoothing out the finish on your cookies. Scrape off any excess chocolate on the bottom of the fork using a knife or the edge of the bowl. Transfer your chocolate dipped Oreo to the wax or parchment paper lined pan. If a chocolate foot forms you can cut around it with a knife or toothpick once the chocolate sets a little.
- I dipped five before adding sprinkles to speed up the process. Just don’t wait too long before adding sprinkles because you don’t want your chocolate to harden.
- Allow chocolate to cool until set.
- Don’t let the leftover chocolate in the bottom of the bowl go to waste! Scrape it up with whatever you have in your kitchen. I usually go for strawberries or pretzels. This is the best part of the whole process 🙂
PACKAGING:
Once your chocolate dipped Oreo cookies are cool and set, it’s time for packaging. I used these 3″x4″ clear treat bags. They fit one cookie perfectly. There are always larger cute and festive bags to match the holiday or season so those are a good option too.
Then, instead of twist ties, they look even cuter tied with baker’s twine, raffia or ribbon.
FALL TREAT TAGS:
I’m all about little details so, for me, there is just something about a tag that elevates the look of gifts and treat bags. Here is a photo showing the three tags that I made for my daughter’s fall school treats:
FREE PRINTABLE – If you are all for adding tags, feel free to use these free fall tag printables for your treat bags. There is one file of each type so use whichever style you like or mix all three (click the download button below the tag you want to use):
I printed mine on kraft paper cardstock but you can use whatever color you like. To easily cut the circle tags out, you can use a 1.5″ circle punch. I just flip the punch upside down and slide the paper in so I can see where to line the paper up to cut each one perfectly. Once they are cut, just punch a hole at the top of each tag to run your string, twist tie or ribbon through.
If you make your own version of these fall treats, tag us on social media so we can see how great yours turned out! Happy fall!
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