If you’re looking for a great July 4th dessert that you can make ahead of time, this Red, White, And Blue Chocolate Covered Oreo Cookies recipe is for you.
For more ways to make this the best holiday, check out all of our patriotic posts.
We have a friend who is obsessed with the Oreo desserts I make. Any time he hosts an event at our clubhouse and I ask what I should bring, he always says Oreos.
So of course, when he had an event that was close to July 4th, I had to make these Red, White, And Blue Chocolate Covered Oreo Cookies.
They were a huge hit. I brought two dozen to an event recently and they were all gone before any other treat.
So, if you’re throwing a patriotic party this year, or just invited to one, you’ll want to take these with you.
This isn’t the only red, white, and blue recipe we have on Drugstore Divas. For more, check out our list of Patriotic Recipes. There are ideas for salad, popcorn, and more desserts.
Red, White, And Blue Chocolate Covered Oreo Cookies Recipe
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Red, White, And Blue Chocolate Covered Oreo Cookies Ingredients:
You can get the full list of ingredients with measurements in the printable recipe card below.
- Vanilla almond bark — This is so much easier to use than white chocolate chips. It melts easier and if it hardens, you can remelt it. You can’t do that with chocolate chips.
- Oreo Cookies — Any variant of the cookies works. Personally, I use the dark chocolate creme cookies because it balances the vanilla of the almond bark.
- Candy melts — You need both red and blue candy melts to decorate these cookies.
- White nonpareil sprinkles — This adds a little bit of white on top of the candy melts. If you want, you can use star-shaped sprinkles, but I personally think they’re too thick and don’t taste very good.
How To Make Red, White, And Blue Chocolate Covered Oreo Cookies:
Melt the vanilla almond bark in a small bowl according to the package.
Quick tip if you’ve never used this before. The easiest way to melt this is to cut the vanilla almond bark into smaller pieces, then add them to the bowl.
Microwave for one minute. Take it out and stir. If it’s not fully melted, microwave for another 30 seconds, then stir. Continue in 30-second intervals until it’s fully melted. It should only take 90 seconds though, depending on your microwave wattage.
Drop an Oreo cookie into the melted almond bark.
Use a fork to flip it and make sure both sides are covered.
Use that fork to take it out of the melted almond bark.
Let any excess almond bark drip off back into the bowl.
You can gently tap the fork on the side of the bowl to help get off the excess vanilla almond bark. If you don’t let all the excess drip, it will end up pooling at the bottom of your cookie and making it look like a mess.
Gently place the dipped cookie on a silicone baking mat-lined cookie sheet.
If you don’t have a silicone baking mat, you can use parchment paper. I prefer the silicone mat because it’s reusable, so that’s more frugal and more sustainable. If you don’t have one, parchment paper works.
You just definitely need to line your cookie sheet with something. If you don’t, the chocolate will stick to the baking sheet when it hardens.
Continue until you have finished dipping all of the Oreo cookies that you want to make.
This recipe makes two dozen, but of course you can increase that or decrease that based on your needs.
Melt the blue candy melts according to the package.
If this is your first time using candy melts, we have some tips for using candy melts that you might want to check out first.
But, real quick, you want to put the candy melts in a small bowl and microwave them for one minute, then stir. If they’re not completely melted, you can put the bowl back in the microwave and stir at 30-second intervals.
Put the melted blue candy melts into a piping bag with a No. 5 tip.
If you don’t have a piping bag and a set of tips, you can put the melted blue candy melts into a plastic ziptop bag with a piece of the corner cut off. That’s a really cost effective way to pipe. However, if you’re planning on piping cookies or cakes in the future, I suggest you invest in a set. Pete got me a nice piping set a couple of years ago for Christmas and it was a game changer.
Pipe a few blue lines back and forth across a third to a half of the cookie.
Of course, these are your cookies and you can do whatever you think is best as far as a design goes. I’m just telling you what I did in case you want to make your cookies look exactly like the ones in these photos.
Continue until you have piped blue across all of the cookies.
Don’t worry about getting some of the blue candy melts onto the silicone baking mat. That is also part of the mat’s appeal. The excess candy melts will pop right off of it when they harden.
Now, melt the red candy melts.
You’ll want to melt them in the same way that you melted the blue candy melts. You’re using less of them so you may need to microwave them for a shorter amount of time.
Put the melted red candy melts into a piping bag with a No. 3 tip.
A No. 3 tip is smaller than a No. 5 tip so the red lines will sit on top of the blue lines. Keep this in mind if you are making your own piping bags with the ziptop bags. You will want to cut the hole in the corner a little bit smaller for the red candy melts.
Pipe some red lines on top of the blue candy melts.
Immediately after piping, sprinkle some of the white nonpareil sprinkles on top.
Continue until you have piped red lines and added sprinkles to all of the cookies.
Wait until the cookies have completely cooled before trying to touch them.
If you pick them up and there is any candy melt hanging off of the sides, you can easily snap that off. Just be mindful of smoothing out any jagged edges that might be formed when you snap the excess candy melts off.
That’s it. Your cookies are ready to go.
Red, White, And Blue Chocolate Covered Oreo Cookies: Frequently Asked Questions
Yes, you absolutely can make these chocolate-covered Oreos ahead of time. They last about a week — although they probably won’t last that long in your home, if we’re being honest.
When the chocolate has cooled to room temperature, you can put the cookies into an airtight container until you’re ready to serve them.
You can keep the container at room temperature on the kitchen counter. You don’t need to refrigerate these cookies.
Personally, I like the white nonpareil sprinkles because they’re pretty small so they don’t really affect the texture of the cookie, but they add a lot visually.
In theory, you could use star-shaped sprinkles to represent the stars on the American flag, however those are really solid and don’t taste very good. So, if your guests get a bite full of star-shaped sprinkles, they won’t like your cookies.
You could use the long traditional sprinkles if you can find those in red and blue. However I actually couldn’t find them in stores, so I don’t know if they’re available just not in my stores or if that is a new business opportunity for someone.
More Oreo Cookie Recipes:
If you bought a family size package of Oreo cookies to make this recipe, you won’t use all of the cookies in the pack. So, if you’re looking for other desserts that use Oreo cookies, we have ideas for different chocolate-covered Oreos, Oreo Fudge, and more.
Check out our full list of Oreo Dessert Recipes for all of our posts.
Red, White, And Blue Chocolate Covered Oreo Cookies
If you’re looking for a great July 4th dessert that you can make ahead of time, this Red, White, And Blue Chocolate Covered Oreo Cookies recipe is for you.
Ingredients
- 6 squares (12 oz.) vanilla almond bark
- 24 Oreo Cookies
- 20 pieces blue candy melts
- 15 pieces red candy melts
- White nonpareil sprinkles
Instructions
- Melt the vanilla almond bark in a small bowl according to the package.
- Drop an Oreo cookie into the melted almond bark.
- Use a fork to flip it and make sure both sides are covered.
- Use that fork to take it out of the melted almond bark.
- Let any excess almond bark drip off back into the bowl.
- Gently place the dipped cookie on a silicone baking mat-lined cookie sheet. Continue until you have finished dipping all of the Oreo cookies that you want to make.
- Melt the blue candy melts according to the package.
- Put the melted blue candy melts into a piping bag with a No. 5 tip.
- Pipe a few blue lines back and forth across a third to a half of the cookie. Continue until you have piped blue across all of the cookies.
- Melt the red candy melts.
- Put the melted red candy melts into a piping bag with a No. 3 tip.
- Pipe some red lines on top of the blue candy melts.
- Immediately after piping, sprinkle some of the white nonpareil sprinkles on top. Continue until you have piped red lines and added sprinkles to all of the cookies.
- Let them cool before serving.
Notes
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 84Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 51mgCarbohydrates 15gFiber 0gSugar 9gProtein 1g
Have you tried making these Patriotic Chocolate Covered Oreo Cookies? Let us know how it went in the comment.