Salted Caramel Chocolate-Covered Oreos
Makes about 16–18 cookies
Ingredients
Scale
- ½ of an 11-ounce package Kraft caramels
- ½–1 tablespoon heavy cream
- 16–18 Oreo cookies
- 1 bag Ghirardelli milk chocolate melting wafers
- Coarse salt
Instructions
- Line a baking sheet with parchment paper.
- Place the caramels and ½ tablespoon heavy cream in a microwave-safe bowl. Microwave in short intervals, stirring between each, until the caramel is melted and smooth. Do not overheat. If needed, stir in another ½ tablespoon heavy cream to loosen the caramel.
- Spoon a thin swirl of caramel onto the top of each Oreo. Place the cookies on the prepared baking sheet and let the caramel set completely.
- Melt the chocolate wafers according to the package directions.
- Using a fork, dip one Oreo at a time into the melted chocolate, coating it completely. Gently tap the fork against the side of the bowl to remove the excess chocolate.
- Transfer the cookie back to the parchment-lined baking sheet and sprinkle the top with a small pinch of coarse salt while the chocolate is still wet.
- Repeat with the remaining cookies, then let the chocolate set completely before serving.
Notes
A little dipping tip
When dipping, you can keep the caramel side facing up. This makes the Oreo easier to slide off the fork and onto the baking sheet.
Or, dip it with the caramel side facing down so the caramel ends up underneath the cookie. I prefer the way they taste this way because you get the caramel right along with the chocolate when you bite into it, but they are a little trickier to remove from the fork.