I love how simple and fun this treat is, especially when I want something sweet without turning on the oven. These White Chocolate Covered Oreos come together quickly with just a few ingredients, and I always end up with a dessert that looks festive and tastes indulgent.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly easy, even on busy days. I can customize it with different toppings, and it’s perfect for holidays, parties, or gifting. The contrast between the crunchy Oreo and the creamy white chocolate is something I never get tired of.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
20 Oreo cookies
12 oz white chocolate chips or white chocolate melting wafers
1 tablespoon coconut oil (optional, for smoother melting)
Sprinkles or crushed nuts for decoration (optional)
Directions
I start by lining a baking sheet with parchment paper so the cookies don’t stick.
I melt the white chocolate chips (and coconut oil if I’m using it) in a microwave-safe bowl, heating in short intervals and stirring until smooth.
I dip each Oreo into the melted chocolate, making sure it’s fully coated, then lift it out with a fork and let the excess drip off.
I place the coated Oreos on the prepared baking sheet and immediately add sprinkles or nuts before the chocolate sets.
I let them rest at room temperature or chill them briefly until the chocolate hardens completely.
Servings And Timing
I usually get about 20 servings from this recipe, one Oreo per serving.
Preparation takes me around 10 minutes, and setting time is about 20–30 minutes, depending on whether I use the fridge or leave them at room temperature.
Variations
I sometimes drizzle dark or milk chocolate over the top for a decorative finish.
I like swapping sprinkles for crushed peppermint, toasted coconut, or finely chopped almonds.
I also enjoy using flavored Oreos to change up the taste without altering the process.
Storage/Reheating
I store these White Chocolate Covered Oreos in an airtight container at room temperature for up to a week.
If my kitchen is warm, I keep them in the refrigerator to prevent melting.
I don’t reheat them, since they’re best enjoyed as-is once the chocolate has set.
FAQs
Can I Use Regular White Chocolate Bars Instead Of Chips?
I can use white chocolate bars as long as I chop them finely so they melt smoothly.
Do I Have To Use Coconut Oil?
I don’t have to use it, but I like adding it because it helps the chocolate melt more evenly.
How Long Do They Take To Set?
Mine usually set in about 20 minutes in the fridge or 30 minutes at room temperature.
Can I Freeze White Chocolate Covered Oreos?
I can freeze them in an airtight container, but I let them thaw slowly to avoid condensation.
What’s The Best Way To Dip The Oreos?
I prefer using a fork because it helps excess chocolate drip off easily and keeps my hands clean.
Conclusion
I keep coming back to this recipe because it’s simple, customizable, and always a hit. Whenever I need a quick dessert that looks impressive and tastes amazing, these White Chocolate Covered Oreos are one of my favorite go-to treats.
These White Chocolate Covered Oreos are an easy, no-bake treat featuring crunchy Oreo cookies coated in smooth white chocolate. Perfect for holidays, parties, or gifts, they’re simple to make and endlessly customizable.
Ingredients
20 Oreo cookies
12 oz white chocolate chips or white chocolate melting wafers
1 tablespoon coconut oil (optional, for smoother melting)
Sprinkles or crushed nuts for decoration (optional)
Instructions
Line a baking sheet with parchment paper.
Melt white chocolate chips (and coconut oil, if using) in a microwave-safe bowl in short intervals, stirring until smooth.
Dip each Oreo into the melted chocolate until fully coated. Lift with a fork and let excess drip off.
Place coated Oreos on the prepared baking sheet. Immediately top with sprinkles or nuts if desired.
Let cookies set at room temperature or refrigerate for 20–30 minutes until chocolate hardens.
Store in an airtight container at room temperature or in the fridge if your kitchen is warm.
Notes
Use a fork to dip Oreos for better control and less mess.
Coconut oil helps achieve smoother, shinier chocolate but is optional.
Customize with toppings like crushed peppermint, toasted coconut, or chocolate drizzle.
Flavored Oreos add variety without changing the process.
Freeze finished cookies if needed, but thaw slowly to avoid condensation.
