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Chocolate Dips

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Few things say "I love you" more than chocolate covered Oreos. For the ultimate treat, make your own Faux-Reos or Reverse Faux-Reos.

At a glance

Prep
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Ingredients

Choose your measure:

  • One package of chocolate sandwich cookies or one batch of Faux-Reos
  • 2 2/3 cups chopped bittersweet, semisweet, or Valrhona Milk Chocolate
  • 3 tablespoons + 2 teaspoons vegetable shortening
  • sugar decorations, jimmies, or sprinkles (optional)

Instructions

  1. In a tall, narrow, microwave-safe container (a glass measuring cup works well), heat the chocolate and vegetable oil for about a minute. Give the mixture a stir; if you can stir it until all of the chocolate is melted, do so. If not, return it to the microwave briefly, then stir again, until all the chocolate melts.
  2. Using a small pair of tongs, or any other kind of "grabber" you have, pick up a cookie by grasping it on the edges (rather than in the middle). Dunk it into the chocolate, swirl it around to coat, then gently shake it back and forth; this shakes off any excess, and also effectively smooths the top.
  3. Put the cookie on a lightly greased cooling rack, or parchment paper, and center a nice sugar decoration or sprinkles on top. Repeat with the remaining cookies.
  4. Let the cookies rest at room temperature for several hours, or overnight, to harden; they do take quite awhile to harden, so don't panic.
  5. Store, covered and well-hidden from snacking spouses and children, at room temperature for up to a week.