Ladybug Chocolate Covered Oreos
These Ladybug Chocolate Covered Oreos are an adorable no-bake treat that’s great for kids' parties, tea parties, or springtime fun. Made with Oreos, chocolate, and edible eyes, they’re easy to make and even more fun to eat!
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Ingredients
- 18 to 20 Oreo cookies
- 10 oz milk chocolate melts
- 10 oz white chocolate melts
- 1 tbsp vegetable oil
- Red food coloring
- Edible eyes
Instructions
- Line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt your milk chocolate melts with the vegetable oil. Go slow—30 seconds at a time, stirring in between—until it’s nice and smooth.
- Dip 12 Oreo cookies into the melted milk chocolate, coat them completely, then gently tap off the excess.
- Place them on one of your prepared baking sheets and pop them in the fridge to set for about 10 minutes.
- Carefully separate the remaining Oreo cookies and cut each side in half—these will become your ladybug wings! It helps to go slow and use a gentle sawing motion with a sharp knife.
- Melt the white chocolate the same way as before. Once it’s smooth, add red food coloring a little at a time until you get a nice bright red.
- Dip your Oreo halves into the red chocolate, covering both sides, and place them on the second baking sheet. Freeze for 10–15 minutes until they’re set.
- Once the red wings are hardened, dip the flat side in milk chocolate and attach them to the tops of your milk chocolate-covered cookies.
- Dip your edible eyes in a tiny bit of melted chocolate and stick them on near the top.
- Use a cake pop stick (or the end of a spoon or skewer) to dot on the signature ladybug spots using the remaining milk chocolate.
- Pop the finished cookies back in the fridge for another 10 minutes to fully set.
Servings: 20 cookies
Calories: 190kcal