November 17, 2014

Caramel & Chocolate Covered Oreos

Caramel & Chocolate Covered Oreos

Double Triple Oreos dipped in caramel and covered with chocolate and crushed pistachios.

Do you ever go through periods where the same subject seems to come up all the time? This has been happening to me with Oreos. A friend had a bag of Oreos in her purse because it was her husband’s favorite cookie. Another time, a friend mentioned Oreos were his favorite snack, too. A cooking show was on TV and a French chef was burying Oreos inside of his puff pastry. I wanted to bake cookies one day and Lindsay said, “I haven’t had an Oreo in ages.” Then last week, my twin grandbabies had their first Oreo. 

It was a sign. 

So, I went to the market thinking I’d get some Oreos and make something for the blog. I found these Double Triple Oreos that I’d never seen before. Don’t know how long they’ve been out, but with three cookies and both a chocolate and white cream filling, a light bulb went off in my head. I made some caramel, dipped the triple cookie in it, then dipped it in dark chocolate. When I taste tested it, I sliced it in half and it looked like a tiny cake. And it was oh so decadent. 

The next day, the cabinet people came to measure our kitchen for our remodel. Yes, I’m getting a new kitchen!  It’s about time! I served these scrummy bites and got glowing reviews from them. Later, we had to go to the showroom to go over plans, so I took one for the other co-owner to try. In her excitement, she raved, “Oreos are my favorite cookies!” Whaaat?! Again?

It WAS a sign. I’m glad I followed it. I love these big bites so much, I’m going to add it to my own holiday musts!

Caramel & Chocolate Covered Oreos

Makes 36

  • 2 pkgs. Double Triple Oreos
  • 1 pkg. Wiltons Dark or Light Cocoa Chocolate Candy Melts
  • about ¼ cup chopped pistachios


  • ½ cup butter (not margarine)
  • 2 cups firmly packed light brown sugar
  • 1 cup light corn syrup
  • 1 – 14 oz. can condensed milk
  • candy thermometer

Make the caramel. Melt the butter in a medium saucepan on low heat. Be careful not to burn it. Add the sugar and corn syrup and bring to a boil on medium heat, stirring constantly.  Add the condensed milk. Reduce heat to low/medium to maintain a soft boil. Stir constantly because at this stage, the caramel can burn easily. When the candy thermometer reaches 240 degrees Fahrenheit, or 115 degrees Celsius, remove from heat. Let cool for 15 minutes to thicken.

Dip the Oreo in the caramel. Remove it with a fork, scraping off the excess caramel on the rim of the pot. Place on a generously buttered cookie sheet to cool and set. If the caramel gets thick and won't level on the cookie, place pot on low heat for a few seconds only. It will burn easily at this point.

Melt the chocolate in a double boiler on low heat, stirring constantly. Remove from the heat, so it doesn’t seize up. You can always return the pot to the heat if it gets too thick. Some of the caramel will spread on the bottom of the Oreos, but you can push it back into shape. Dip the Oreos in the chocolate. Remove with a fork, scraping off the excess on the rim of the pot. Place on parchment paper, sprinkle with pistachios and allow to harden before removing them. 

Note: There is enough caramel to make 18 more cookies, one package. You can do that, or use the leftover caramel for other treats.

Caramel & Chocolate Covered Oreos

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