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Tuesday
Nov272012

How to Make Fancy Dipped Oreos

 

You are going to love to make these. I've been making these fun dipped oreos with pattern tops for a while now and everyone wants to know how to make them and no one can believe how easy they are.  There are a few different methods for making these kinds of oreos and I think I have gotten it down to the easiest method with the best result. I'm going to give you links to where you can buy the materials you need to make these and I'm writing this post early enough in case you want to do these for Christmas.  I put a three-tiered plate stand out full of these last year on my Christmas Eve buffet in a variety of holiday patterns and they were really cute (and got devoured).

 

 

You can make these oreos for any occasion because the patterned transfer sheets that you need come in all kinds of themes and colors. The patterned sheets are called chocolate transfer sheets and they are entirely edible.  They adhere to wet chocolate.  I made a bunch for an election night party this year:

 

 

The chocolate transfer sheets can be found online from many places.  I usually buy mine from Fancy Flours. Different places have different patterns, so look around.  I even made some with aces, spades, hearts and diamonds and took them to my euchre group one night. 

 

this is what the transfer sheets look like

Besides the chocolate transfer sheets, you need an Oreo mold. These are very cheap ($2.99 each at Confectionary House). I have two of them so I can do a dozen at a time. Because the oreos are so fast to make, I don't think you will want more than two.  You can really crank out a dozen at a time pretty quickly, as you will see.
these plain sandwich cookie molds can here found here

 

The next item you will need are Candy Melts.  Regular chocolate will not work for these.  Wilton Candy Melts or CandiQuik is a special type of chocolate that sets up fast and hardens so that, even at room temperature, the chocolate doesn't melt and you can pick up something made with it and not have it all over your fingers. I use the Wilton Candy Melts, which my local grocery store carries.  They also have these at craft stores, such as Michael's.  My local Target carries the CandiQuick brand and Kroger carries their own Kroger brand Candy Coating in the baking aisle. These all work the same.  Wilton has a large variety of colors, though, if you are looking for a special color. 

 


 
The last thing you will need, of course, are the Oreos.  For this you need the Double Stuffed Oreos (you can make it with the regular kind, but I think the Double Stuffed produce a nicer result).

 

 

I usually dip all my Oreos in chocolate and then do the tops in either chocolate or white chocolate, depending on the transfer pattern.  Obviously, if the pattern has a lot of white, it won't show up well on white chocolate. Different patterns looks very different according to if you top your Oreos with dark or white chocolate.  Here are some examples of the same pattern on different chocolates:

 

same pattern, on white or dark chocolate

 

So let me show you how to make these.  You need these items: 

  • Double Stuffed Oreos
  • Candy Melts chocolate
  • Oreo Mold
  • Chocolate Transfer Sheets
  • 2 Rimmed baking sheets lined with wax paper

12 ounces of chocolate makes about a dozen Oreos

In a small bowl, microwave  about 5 ounces of the chocolate for about a minute. This will vary, of course, according to your microwave.  Stir the chocolate and microwave for about 30 seconds more.  Stir until all the chocolate is melted and is smooth.  Be careful not to microwave too much or the chocolate will seize up.  It's better to microwave the chocolate just until it still has some lumps - they will smooth out when you stir and let it sit a minute and stir some more. 

 

Add about a tablespoon of chocolate to each of the six wells one Oreo mold.  Lay an Oreo in each well and press down until the chocolate comes up the sides of the cookie. Add a little chocolate on top of the cookie and spread it out, so it covers the entire top and then any gaps in the sides.  Place the mold in the fridge to set up. They set up very fast - about 5 minutes and they are ready.

Meanwhile, cut out squares from your chocolate transfer sheets.  If you notice, the transfer sheets have a smooth side and a rough side - the rough side is the transfer side, the side that you will lay against the cookie.  Be careful in handling this side.  Make sure your fingers aren't wet or anything  - it's delicate.  I lay my transfer sheets with the rough side up, so nothing touches them on the counter.  Cut the sheet into a strip, about 2x2 inches, just a little larger than an Oreo. Set all your squares aside, keeping the rough side up. 

 

Turn the molds over and pop out the Oreos.  They should pop out very easily and be smooth and shiny.  Melt a little bit more chocolate, about an ounce,  (white or dark or whatever color you want) and spoon a little on the back of an Oreo. Press a square of the transfer sheet on top of the Oreo, rough side down, and take something flat (I use my meat pounder) and press down slightly on the Oreo, just until the chocolate is flattened out.  Set the Oreo on the wax paper lined baking sheet. Continue with the Oreos, until you fill up your baking sheet and then set the sheet in the fridge to set up and harden.  This takes about a good 5 minutes again. 

Remove the Oreos from the fridge and gently peel back the transfer sheet square. If any of the pattern does not come off, the chocolate has not hardened enough in the fridge.  Place the rest back in the fridge for a couple more minutes. 

 

You can dip some of the Oreos in white chocolate, but I think it's pretty to dip the Oreo in dark chocolate and then top it with white chocolate.  I like the contrast, but you can experiment and see what you like.

I use a meat pounder to gently press the transfer square onto the wet chocolate

 

These Oreos, once they are dipped, last several days,  even at room temperature. It's nice to have a pretty bowl of these around.  Check out all the themes you can make with these - birthdays, baby showers, graduations, Easter.  They're fun to make and just different enough that they "wow" people!

 

 

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Reader Comments (35)

Wow....impressive!!!, very nice.
Love
Marialuisa

November 27, 2012 | Unregistered CommenterMarialuisa

Thank you for this detailed tutorial.

I made these last year using regular chocolate + sprinkles and it was very messy and nowhere near as nice looking as yours. Do you think they'd survive for up to a week? I'd like to send some to my niece in college but am worried that even w/overnight shipping they'd already be at least two to three days old.

Grazie mille!

November 27, 2012 | Unregistered Commentermvor

These look great - thanks for sharing!

November 27, 2012 | Unregistered CommenterAnne @ Have a Cookie!

Well, you've done it again Elaine. Last year, I made vanilla for all my friends and family and this year it will be chocolate covered Orioles! I'll also serve your cheesecake parfaits and your Blueberry Take Away with our Christmas Eve feast. Wow! I'm a fan!

November 27, 2012 | Unregistered CommenterJoe Ambrosino

How wonderful!! Thanks for sharing Elaine, and so detailed the description. Just perfect. I'm going to find out if these candy melts chocolate and chocolate transfer sheets are available in Italy....I have no idea. Otherwise I'll look for it in the Netherlands... Would love to try this out!

November 27, 2012 | Unregistered CommenterLetizia

Very fun! You are truly a trendsetter!

November 27, 2012 | Unregistered CommenterDebbieM

I love these! They look so fancy and the perfect gift! You could even do initials!

November 27, 2012 | Unregistered CommenterAhu

This is too cool!!! Love Oreos!

November 27, 2012 | Unregistered Commenterashley @ wishes and dishes

this is a very cool and fun thing to know how to do... i'm in, elaine!

November 27, 2012 | Unregistered Commenterclaudia

I'm having a Christmas party next week and will make these. What a fabulous idea? Can hardly wait. Thanks so much. Hazel

November 27, 2012 | Unregistered CommenterHazel

That is amazing , fun dipped Oreos for different occasions.
I am leaving now to go and find the transfer paper and other things I need to get these made and hidden,as when I put them out for the holiday season they will be gone in a flash
Thank you for sharing

November 27, 2012 | Unregistered CommenterChristine

Love it, makes a great gifts!

November 27, 2012 | Unregistered CommenterMarina@Picnic at Marina

Thank you for generously sharing your wonderful ideas! Can't wait to make these....if seen in a gourmet store I would have thought these were all hand decorated....

November 27, 2012 | Unregistered Commenterbern

LOVE this idea to top off my Christmas tins! Thanks for the link. :-)

November 27, 2012 | Unregistered CommenterLisa

I need to know where to get the fancy sheets ,especially the Christmas ones.Happy Christmas,one and all.

November 28, 2012 | Unregistered CommenterJan Dieckhaus

Marvelous!!!!!!!!!!!
Congrats!!!!!!!

November 28, 2012 | Unregistered CommenterSorina

How fancy is that?! and easy too! Love it, thanks for sharing.

November 28, 2012 | Unregistered CommenterSheila

Hi Elaine, I wanted to let you know that I awarded you with the Blog of the year 2012 Award. Check out my post for more info: http://dutchgoesitalian.com/2012/11/28/blog-of-the-year-2012/. Even if you don't want to accept, it's my way of letting you know I appreciate your blog a lot!! Ciao, Letizia

November 28, 2012 | Unregistered CommenterLetizia

J'adore ! ;-)

November 28, 2012 | Unregistered CommenterverO

From The Italian Dish:

Letizia: Thank you so much!

November 28, 2012 | Registered Commenter[Elaine]

These are fantastic! Is the concern with not using regular chocolate that the image won't transfer, or that when you are handling the candies/cookies the chocolate will melt? Just wondering if you couldn't encase the Oreos in higher quality chocolate, and then perhaps use the candy melts just for the dab on top that sets the image transfer? Thoughts? Thinking I'll try these either way.

November 29, 2012 | Unregistered CommenterSarah R

From The Italian Dish:

Jan: I have links within the post to where you can buy them.

Sarah: You can give that a try. The only problem with regular chocolate is that when it is at room temperature, the chocolate will stick to your fingers. The Candy Melts stays hard, even at room temperature. Go ahead and try it and see how it works - maybe you won't mind that.

November 29, 2012 | Registered Commenter[Elaine]

Instead of the transfer sheets, can you use just plain old sprinkles, etc? If yes, when would you add them, before the first spoonful of chocolate in the mold? I would love to make these for Christmas and use red and green sprinkles. Thanks.

Really enjoy your blog.

November 29, 2012 | Unregistered CommenterEK

Where did you find the transfer shown on the fist photo? I've checked a couple sites with no luck. Did you find the this year?

November 29, 2012 | Unregistered CommenterMaryo

From The Italian Dish:

EK: I would think you could use them either way, but I think adding a top layer after the Oreo is dipped would produce a nicer result. Experiment.

Maryo: I went to the site and now I can't find the reindeer transfer. Maybe they are out. I found the same one,though, on this site: http://tinyurl.com/cng5xar

Hope this helps.

November 30, 2012 | Registered Commenter[Elaine]

Your husband and I were talking about cookies before he did some work for me...he wrote down the name of your blog...how fun is this!! I have plenty of time on my hands for the next few days to really check out your wonderful site. This cookie recipe will be a hit at Christmas for sure. Will check back often......

December 1, 2012 | Unregistered CommenterKathy

Hello, I am so excited to make these. Just purchased the transfer sheets online@ fancy flour. If you checkout their blog they are offering 25% off thru 12/7. Love your blog made the pumpkin roll for Thanksgiving along with my " fav" choc zuc cake. You are turning me into a talented cook of course I give your blog all the credit!!

December 3, 2012 | Unregistered CommenterLisa

I just made these with the supplies you provided links for and they were super easy and came out beautifully! I love your blog, thanks for the awesome photography and easy directions.

December 9, 2012 | Unregistered CommenterWendy

These are beautiful! What fun!
Merry Christmas and happy holidays!
Stacey

December 9, 2012 | Unregistered CommenterStacey Snacks

Just made these - despite the warnings to put the rough side of the transfers down, I did it wrong on three of them, but it was an easy fix. They look gorgeous and make a nice addition to the cookie plate. Thanks, I love your site!

December 23, 2012 | Unregistered CommenterMelanie

Absolutely fantastic cookie ideas. The kids and I visited my mom in Connecticut for the Christmas holiday. She had all the ingredients waiting for us that you had shared for the decorated Oreos. We had a wonderful evening as a family decorating, dipping and preparing the beautiful and delicious cookies. On Christmas Eve we made plates of the cookies we had decorated and delivered them to several of mom's friends. Great memories and fun family bonding activity. Thanks, Jill

December 30, 2012 | Unregistered CommenterJill hough

From The Italian Dish:

Jill: Totally made my day! Thank you for sharing! Your mom would have everything all waiting for you guys. Why am I not surprised?

December 30, 2012 | Registered Commenter[Elaine]

I think you have the BEST info. out of all the ones that are on line. All ways amazed at the wonderful things you have on this.

YOU ARE GREAT


CARMELLA

January 30, 2013 | Unregistered Commentermellaiswell@comcast.net

Thanks so much for this recipe! I found Easter bunny chocolate transfer sheets online, and made them with pink and purple candy melts for the Easter table at each place setting. I cannot wait for everyone to see them, they came out so cute! I know they are going to be a big hit!

March 28, 2013 | Unregistered CommenterDanielle

I have one question. Can we try other taste?Some one doesn't like too sweet things, we can choose matcha chocolate melt、dark chocolate melt and so on. But I dont know which place or website I can buy it. As well as I dont realize that it is delicious. Therefore I need to try.

April 17, 2013 | Unregistered CommenterFrances

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