Best Tips & Tricks for Using a Mold to Make Chocolate-Covered Oreos
Chocolate-covered Oreos are such a delicious sweet treat, you won’t believe how easy they are to make! No baking (or even mixing) required! With just 2 simple ingredients, these cookies are party-ready in no time! Your guests will love these delicious desserts with the perfect combination of chocolate, creaminess, and crunch! Find out all the best tips and tricks for making these treats!
These sweet treats are a chocolate lover’s dream, a creamy-centered Oreo cookie coated in smooth chocolate. They’re great for parties since they can be made in batches quickly and look great on a party tray. They are easily customizable and can be made with various flavors and decorated with endless options.
Chocolate-covered Oreos are the way to go for those who aren’t much into baking. They are super easy to make, no baking required!!! With only 2 ingredients, these desserts come together in a flash.
We prefer to use almond bark for the chocolate coating on these cookies. It’s much easier to work with than real chocolate and still has a creamy chocolate flavor. Almond bark can be found in chocolate and white chocolate flavors. Check out eHow for more on almond bark compared to chocolate.
Molds for Making Chocolate-Covered Oreos
Silicone vs. Plastic vs. Dipped
Silicone molds are the type we prefer for any work we do with chocolate.
~The pliability of these molds makes it easy to remove finished chocolates. This also makes it easier to bend and manipulate the molds to ensure the chocolate is seeping into every nook and cranny.
~Easy to wash and durable.
If there is a downside to silicone molds, they are very deep so they will produce a pretty thick cookie. This is easily remedied by filling the molds with less chocolate (about ¾ full). Or you could opt to use plastic molds, which are more shallow than silicone molds. Plastic molds are more rigid, which we find can make it difficult to ensure complete filling of the mold.
Another option: skip the molds altogether! Dunk the Oreos in the bowl of chocolate and place them on wax paper to harden. This method will not produce the same clean shape with sharp lines as a mold will, which is something to consider if presentation is important to you.
Which Oreos Work Best?
Oreos are available in a variety of colors and flavors, as well as varying thicknesses of the frosting center. We tested 3 kinds of Oreos: Thins, Original, and Double Stuf.
So what were the results? The photo below shows a finished product of each type.
In our opinion, the Oreo Thins are just too thin…you end up with a whole lotta chocolate and not enough cookie, which creates an overall flavor imbalance between the cookie and the coating. It was also challenging to keep the chocolate coating from being too thick during the mold-filling process.
We had a better outcome with the Original Oreos. The end product here was an even balance between cookie and chocolate. The key: DO NOT fill the mold completely. ¾ full will produce a cookie like the one pictured above.
The Double Stuf Oreos also worked well. Use this type if you prefer the Oreo creaminess to be more noticeable than the chocolate flavor.
*There is such a thing as a Mega Stuf Oreo. We didn’t include these in our test but may give them a try in the future. Let us know if you have any luck with these in the comments below!!!
Good to Know Before You Get Started
- Silicone molds are flimsy, so put them on a baking sheet for easy handling and to keep your chocolate coating from shifting around in the mold. This will ensure your Oreos have a nice flat finish.
- Work in batches if you’re making a lot of these at one time. A super helpful tool, in this case, is a warming tray.
Almond bark and chocolate can firm up quickly, so using a warming tray keeps the mixture soft and smooth. In this way, you’re able to melt big batches of chocolate and keep it warm and ready for pouring.
- Keep the desired thickness level in mind during the mold-filling process. If you’re after chocolate-covered Oreos with “more Oreo and less chocolate”, coat the bottom of the mold with just enough chocolate to cover it. Likewise, cover the top of the Oreo with just enough chocolate so none of the cookie is showing. DO NOT fill the mold all the way, ¾ full should do the trick.
STEP 1: Break apart the almond bark and melt in the microwave according to the package instructions.
STEP 2: Spoon the melted bark into the mold, using enough to cover the bottom of each round slot.
STEP 3: Place Oreos on top of melted chocolate in each slot.
STEP 4: Spoon chocolate mixture over each Oreo. Make sure to cover the top and around the sides.
STEP 5: Place the mold in the freezer for about 10-15 minutes to harden.
STEP 6: Pop the chocolate-covered Oreos out of the mold and decorate or enjoy as is!
Melt almond bark or any color of Wilton Candy Melts and drizzle on top of Oreos. If adding sprinkles, make sure to do that before the chocolate drizzle hardens.
Place a small amount of sprinkles in the mold before adding any chocolate mixture. This will create a cool marbling effect.
Get creative with toppings: use a caramel drizzle or top off these sweet treats with mini M&Ms, crushed peanuts, toffee, or peppermint.
Add some extra sparkle with edible glitter.
How Long do Chocolate-Covered Oreos Last?
On the Counter: Chocolate-covered Oreos can be stored in an airtight container on the counter. We have had some this way for about a month with no issues.
In the Fridge: Chocolate-covered Oreos can be stored in an airtight container in the fridge and will be fine there for at least a month. I would avoid this storage method if using real chocolate-refrigeration can alter the appearance of the chocolate.
In the Freezer: Store chocolate-covered Oreos in a freezer bag or airtight container for a few months. To thaw, simply let them warm to room temperature on the counter.