Ingredients

Instructions

  • First, you need to cut circles in your transfer paper.  What’schocolate transfer paper, you ask?  Why, it’s the secret to getting all those gorgeous designs on your chocolate covered oreos.  Hundreds of designs are available—something that will work with just about any party! It’s food-safe plastic on one side, with a printed confectionary design on the other.  When you spread chocolate on the plastic and let it cool, you can peel off the chocolate and the design will magically stay on your chocolate!
  • I found that a 2” round scrapbooking punch was an ideal tool for cutting circles of the chocolate transfer paper.  They were the perfect size to fit into the cavity of the Oreo cookie chocolate mold.  Using the punch was infinitely easier than trying to cut out perfect circles and not smudge off any of the precious designs on the transfer sheets!
  • Next, melt your chocolate melts.  I like using Guittard brand melting chocolates when I’m not using actual real chocolate (which would need to be tempered—much more fussy, but delicious!).  Remember, if you don’t find quite the right color at the cake decorating store, you can always mix them!
  • Put a circle of chocolate transfer paper in each depression first (making sure that the side with the stuff you want to transfer is facing up!), and add a dollop of melted chocolate.  Not much—just enough to cover the bottom.  If you’d like, you can use a spoon or a dedicated, clean paintbrush to paint chocolate up the edges of the mold.
  • Gently place a cookie in the center of each well.  Don’t push down !  You don’t want to squish out all the chocolate from the bottom of the mold! Gently spoon more melted chocolate over the cookie, making sure to fill in the space around the sides.
  • Pop the mold in the fridge to cool down, and when the chocolate has hardened, pop out the chocolate covered Oreos and peel off the thin plastic disk, leaving just the pretty design behind.

That’s it!

WEDDING DIY: CHOCOLATE COVERED OREOS

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