Chocolate covered Oreos are a fun and easy treat to make. Making these chocolate Oreo to look like flowers are the perfect way to get in the mood for Spring!
Spring has some of my very favorite flavors when it comes to baked goods. Lemon Cookies, Strawberry Shortcake, Cherry Strudel… YUM! I mean, technically you can eat whatever baked goods you want all year, (no judging here!) but there is just something so delicious about indulging in fresh fruity flavors in spring. And while these Chocolate Covered Oreo Flowers aren’t necessarily fresh and fruity, they totally look the part, don’t they?
Chocolate Covered Oreos
Once the Winter chill has worn off, we get really anxious for Spring at our house. We just want to play outside, do some gardening, and finally see some color again after a long, gray Winter! We live in Utah, where we are famous for our inversions. We usually go a month or so every Winter without seeing blue sky…which is a l-o-n-g time to wait for the sun to come out.
But these cookies are a fun (and easy!) way to see some Spring color, even if the daffodils and tulips haven’t started emerging yet. Make some and deliver them to your neighbors…they might need a pick-me-up if you have long Winters too!
How to Make Chocolate Covered Oreos
- First, lay out some wax paper to cover your surface.
- Melt the chocolate in the microwave according to package directions.
- Drop your Oreos, one at a time, into the melted chocolate.
- Using a fork, lift the coated cookie out of the chocolate and gently tap the fork against the edge of the bowl a few time to remove excess bark.
- Slide cookie onto the wax paper.
- While the chocolate is still soft, arrange m&m’s to look like a flower or decorate them with your other favorite toppings
- Let the chocolate harden, and enjoy!
Tips For Making Chocolate Covered Oreos
- You may need more or less almond bark, depending on how thickly you coated your cookies. If you need more, just melt another square.
- If you end up with too much, save it for another treat. I scrape my leftover bark into a sandwich bag and save with my other chocolates.
- I like to chop my almond bark before I melt it. It tends to melt faster and more easily if I do this first.
- I like to quickly and gently brush excess crumbs off the Oreos before I dip them. It keeps the crumbs out of the dipping chocolate.
- I add the M&M’s each time I dip a cookie, so I don’t risk getting interrupted or pulled away, and left with a bunch of bare cookies!
How To Store Chocolate Covered Oreos
If you have more will power than I do and you have some Oreos leftover, place them into an airtight container for storage. Living in Arizona, it can get a little warm in the house, so I typically put them in the fridge so the chocolate doesn’t begin to melt. If you don’t place them in the fridge, just be sure to keep to store them in a cool place. These chocolate Oreos can stay fresh for about 2 weeks.
More Easy Cookie Recipes
- Cake Mix Cookies
- Jello Cookie Recipe
- Chocolate Chip Cookies
- Rolo Cookie Bars
- Shortbread Christmas Cookies
Chocolate Covered Oreo Recipe
Go ahead, give this fun recipe a try. Leave us a comment below and let us know how much you enjoyed these chocolate Oreos or tag us on social media after you make them because we love to see what you’ve been up to in the kitchen!
Chocolate Covered Oreo Flowers Recipe
- 4 squares vanilla almond bark
- 1 cup melting chocolate optional
- 12 Oreo cookies
- 1 package pastel colored M&M's
Line a baking sheet with parchment paper or a silicone mat
Melt almond bark/chocolate according to package directions.
Drop Oreos, one at a time, into the melted chocolate.
Using a fork, lift the coated cookie out of the bark and gently tap the fork against the edge of the bowl a few time to remove excess bark.
Slide cookie onto the lined baking sheet.
While the bark is still soft, arrange M&M's to look like a flower.
Let the chocolate harden, and enjoy!
ABOUT THE AUTHOR – Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017.