Description
Celebrate Independence Day in sweet style with these festive chocolate-covered Oreos! Red, white, and blue candy melts bring patriotic flair, while creamy double-stuffed cookies and fun sprinkles make them a party hit. Easy to make, no baking required, and perfect for holiday platters!
Ingredients
- 1 (18.71 oz) family-size package Double Stuf Oreos (36 cookies)
• 10 oz bag Ghirardelli vanilla melting wafers
• 12 oz bag Wilton red candy melts
• 12 oz bag Wilton royal blue candy melts
• White nonpareils or white sprinkles
Supplies:
• 3 baking trays lined with parchment
• Small piping bags or zip-top bags
Instructions
1️⃣ Make the Blue Oreos with White Sprinkles:
• Melt ¾ of the royal blue candy melts in a double boiler or microwave in 30-second intervals until smooth.
• Using a fork, dip each Oreo into the melted blue coating. Let excess drip off.
• Place dipped Oreos on parchment-lined tray. Top immediately with white nonpareils.
• Repeat with 8–10 cookies and refrigerate the tray until set.
2️⃣ Make the Red Oreos with White Drizzle:
• Melt ¾ of the red candy melts the same way as above.
• Dip Oreos into red coating, tap off excess, and place on a parchment-lined tray, spacing cookies 1–2 inches apart.
• In a small piping bag, melt ¼ cup of the white vanilla wafers.
• Snip the tip and drizzle white lines over red Oreos.
• Chill the tray until the coating sets.
3️⃣ Make the White Oreos with Red & Blue Drizzle:
• Melt remaining vanilla wafers until smooth.
• Dip Oreos fully and place on a clean parchment-lined tray.
• In two piping bags, melt remaining red and blue melts. Snip tips and drizzle over the white-coated Oreos in stripes or alternating directions.
• Refrigerate until fully set.
Notes
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Make Ahead: These chocolate covered Oreos can be made up to 5–7 days in advance. Store them in an airtight container, layered with parchment paper, in a cool, dry place.
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Melting Tip: Always melt candy in 30-second microwave intervals, stirring in between. If the coating becomes too thick, add ½ tsp coconut oil to thin it.
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Drizzle Tip: Use piping bags or zip-top bags with small snips for clean drizzle control. Drizzle while the coating is still slightly warm for smoother lines.
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Custom Toppings: Try edible glitter, red/white/blue M&Ms, or crushed peppermint for creative variations. Kids can decorate their own cookies at a “DIY Oreo Station.”
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Oreo Pops Option: Insert lollipop sticks into the Oreo filling before dipping to create Oreo pops. Great for party favors or edible centerpieces.
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Allergy-Friendly: Use gluten-free or plant-based Oreos and dairy-free candy melts if serving to guests with dietary restrictions.
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Avoid Sweating/Cracking: Let cookies cool at room temperature before refrigerating. Sudden temperature shifts can cause cracking or condensation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 11 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: 4th of July Recipes, No-Bake Desserts, Patriotic Treats, Summer Desserts, Easy Party Ideas, Oreo Desserts, Chocolate Dipped Treats, Holiday Snacks, Festive Cookie Recipes