Chocolate Covered Oreos

I know it’s been a long while since I’ve posted anything desertish….August 24 of last year to be exact (Chocolate Pudding Cake) but as I have said before, baking and deserts are not my thing. I love them, but we don’t always get along when it comes to making them. However, these chocolate covered Oreos were easy. I mean, who doesn’t like chocolate and Oreos…both mixing and mingling together? I wanted white and milk chocolate, but my store was out of the white chocolate. I’m not complaining because these made a nice treat. I used candy melts instead of chocolate chips because it is so much easier to melt and it’s easier to work with. Chocolate candy melts are microwavable so there is no standing over a double boiler and the whole process did not take long. One tip that I did learn from a friend who makes a lot of chocolate covered treats, is to add Crisco. Yes, you read right, Crisco. Only a teaspoon or 2, but it really does make it smoother and shinier. Now that I’ve gotten the hang of this, next time I might try some sprinkles or maybe drizzle the white chocolate…. if they have it….over the milk chocolate. Oh the possibilities.

Here’s what you need to make your own chocolate covered Oreos:

*1 package of Oreo cookies any variety; I used the regular Oreos

*1 container of candy melts milk or white chocolate

*1 tsp. Crisco

Place the candy melts in a microwavable safe bowl and microwave on 50% power for 1 minute. Take out the bowl and stir.

I found that stirring it with a silicon or rubber spatula was easier because it really helped scrape down the sides of the bowl.

The chocolate will have just begun to melt; add in the Crisco and stir a little more.

It’s ok if the Crisco is not incorporated with the chocolate. Place the bowl back into the microwave and heat for another 30 seconds.

Repeat this process, microwaving for 30 seconds and stirring until the chocolate is completely melted.

Place an Oreo in the chocolate.
Using a fork, completely cover the Oreo with the chocolate.

Lift the Oreo out of the chocolate with the fork and gently tap the sides of the bowl to remove the excess chocolate.

I admit I lost the first Oreo to the chocolate sea….it split apart and was later found at the bottom of the bowl. Yes, it was eaten but it was all for the greater good.

Place the chocolate covered Oreo on wax or parchment paper.

If the chocolate starts to harden while dipping, place it back into the microwave and heat for 15 minutes and stir.

If adding sprinkles or chocolate drizzle, add to each Oreo then let them completely dry, Mine took about 45 to an hour.

These can be stored in an air tight container for up to 2 weeks.


Chocolate Pudding Cake

I made this for a dessert challenge, and I’m so glad that I did because this turned out to be a really good cake. Those that know me, know I am baking challenged, so the end results made me extremely happy…. not to mention bonus points for not burning anything in the process. I can not take full credit for this recipe, I got it from one of the great blogs that I follow On Sutton Place. This cake is so easy to put together and with only a few ingredients. The chocolate pudding makes the cake so moist and light. The only thing I might add next time, is to mix the chocolate chips into the batter instead of just putting them on top. But either way, this cake was a hit.

Here’s what you need:

*1 box of chocolate cake mix; this is what I used, but you can use any brand you choose.

*5 snack chocolate pudding cups

*2 eggs

*1/3 C. sugar

*1 C. semi sweet or regular chocolate chips

Preheat oven to 350°.

Spray a 9×13 baking dish with no stick spray or Baker’s Joy; set aside.

In a large, mixer proof bowl, pour in the cake mix.

Add the eggs and the chocolate pudding.

With a hand mixer, carefully blend the mixture together.

I say carefully because the cake mix will travel. I start out with the setting on low until everything starts to incorporate, then turn it up to about medium.

Keep mixing until cake mixture is well blended.

Pour the batter into prepared baking dish; the batter will be thick. Spread evenly over the bottom and making sure it touches the sides of the dish.

Sprinkle on the sugar all over the top of the batter.

Then add the chocolate chips on top.

Bake for about 35 minutes.

Not only is this cake great by itself, but it is very tasty in a parfait.

Chocolate Pudding Cake and Vanilla Ice Cream Parfait

In a tall glass pour in a thin layer of chocolate syrup, then add a small piece of the chocolate pudding cake on top of the syrup. On top of the cake add a big scoop of vanilla ice cream, repeat layer one more time ending with the ice cream. Top the ice cream with a sprinkle of chocolate chips.

Black Bottom French Vanilla Ice Cream Pie

Anyone that knows me and has been reading my posts here (and if you haven’t why not?! But now is a great time to start), knows I do not do well in the baking department. I am trying to slowly change that, but those are for future posts….. or tips on how to avoid disasters in the kitchen. I do, however, have an easy, delightful dessert right here that makes a great summertime…..or any time really…..treat. And did I mention it’s super easy?

My mom used to make this for my birthday. She used white chocolate mousse ice cream, which was one of my favorite flavors, but we can’t seem to find that any more. So for this one, I used french vanilla ice cream, but you can use any flavor that you like.

Here’s what you need:

*1 chocolate pie crust; I used OREO pie crust brand

*chocolate syrup

*french vanilla ice cream; I used

*whip cream

Take out ice cream to soften.

Lay out the chocolate pie crust, pour and spread the chocolate syrup on the bottom of the pie crust; just enough to cover it.

Place in the freezer for about an hour or until chocolate syrup has thickened.

Scoop out some of the vanilla ice cream and place into the pie crust.

spread the ice cream until smooth.

Cover and freeze for 2 hours. Cut and serve with chocolate syrup drizzled over the top and top with whipped cream.