Ladybug Chocolate Covered Oreos
You don’t need any special decorating skills to make these Ladybug Chocolate Covered Oreos—they’re simple, fun, and turn out cute every time. With just a few pantry staples and a little melted chocolate, you can transform store-bought cookies into something that’s actually memorable. They’re great for birthdays, school parties, or anytime you want a treat that’s as fun to make as it is to eat. You can make them ahead of time, store them in the fridge, or freeze them for later without losing their charm.
Ingredients
- 18 to 20 Oreo cookies
- 10 ounces milk chocolate melts
- 10 ounces white chocolate melts
- 1 tablespoon vegetable oil
- Edible eyes
- Red food coloring
Instructions
- Line two baking sheets with parchment paper. Set aside for assembly.
- In a microwave-safe bowl, combine the milk chocolate melts and vegetable oil. Microwave in 30-second bursts, stirring between each round, until smooth.10 ounces milk chocolate melts, 1 tablespoon vegetable oil
- Dip about 12 Oreos into the melted milk chocolate, fully coating each one. Let the excess drip off, then place on a lined baking sheet. Refrigerate for 10 minutes to set.18 to 20 Oreo cookies
- Take the remaining Oreos and gently twist them open. Cut each half into two equal pieces to make the wings—be careful to avoid breaking them. Use a small knife if needed.
- Melt the white chocolate in a microwave-safe bowl using the same 30-second method. Once smooth, stir in red food coloring a little at a time until it reaches a bright red shade.10 ounces white chocolate melts, Red food coloring
- Dip each Oreo wing half into the red chocolate, coating both sides. Place them on the second lined tray and freeze for 10–15 minutes until firm.
- Dip the bottom edge of each red wing into the leftover milk chocolate and press it onto the sides of a fully coated Oreo to form wings.
- Use a bit of melted milk chocolate to stick two edible eyes near the top of each cookie.Edible eyes
- Using a cake pop stick or toothpick, dip it into the milk chocolate and dot little spots on each wing for that ladybug look.
- Pop the completed ladybugs into the fridge for about 10 minutes, just until everything is set.
- Serve and enjoy!
Notes
- Smooth Melting: Stir in a bit of vegetable oil before microwaving your chocolate melts. It thins the chocolate just enough to make dipping easier and helps with an even coat.
- Clean Cookie Separation: Twist the Oreos slowly and use a butter knife or a paring knife to gently separate the sides. It’ll save you from cracking the cookies.
- Wing Cutting: Slice the cookie halves with a small, sharp knife using a light sawing motion. Don’t press too hard or they’ll break.
- Right Food Coloring: Only use gel or oil-based coloring in white chocolate. Water-based ones can cause it to clump or seize.
- Wing Assembly First: Stick on the wings before adding eyes so you don’t accidentally smudge or knock them off during handling.
- Clean Spots: Use the end of a toothpick for small, neat dots. You can practice on parchment paper first if you want.
- Chill in Batches: If your kitchen is warm, chill the decorated pieces between steps so nothing gets too soft or slides out of place.
Nutrition
Calories: 197kcalCarbohydrates: 26gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 91mgPotassium: 42mgFiber: 1gSugar: 20gVitamin A: 0.4IUCalcium: 4mgIron: 2mg
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