If you’re a fiend for Oreos, you’ll love these Oreos with caramelised white chocolate! Dark and intense like the original, these have the perfect hint of bitterness from the Dutch-processed cocoa which balances out the sweet caramelised white chocolate filling. While I feel like store-bought is always great for when those cravings call, I really love to recreate my own at home. I’m personally a huge fan of caramelised white chocolate and think the ganache that sandwiches these little cookies together is to die for!
The star of this recipe is the beautifully caramelised white chocolate. Some people are making their own caramelised white chocolate because the chocolate can look grainy and “crumbly” in the oven. Persevere. As you slowly roast the chocolate at a low temperature, it will deepen in colour and subsequently add delightful caramel notes to the cookie.
How to make caramelised white chocolate:
There are a few rules to follow when caramelising white chocolate, but it’s easier than you might originally think.
- Firstly, choose a good quality bar with a high cocoa butter content (look for at least 30%, but ideally 32%). This will help the chocolate melt slightly thinner and means it’s easier to work with.
- Secondly, make sure you break up the white chocolate into small, evenly sized pieces.
- Thirdly, stir it regularly.
To make your caramelised white chocolate:
- Preheat the oven to 120C / 250F.
- Chop your white chocolate into small, uniform pieces.
- Spread out the white chocolate in an even layer onto a shallow baking tray lined with parchment paper.
- Place in the oven for 10 minutes.
- Remove it from the oven and spread the chocolate around with a rubber spatula. Then, repeat this process every 10 minutes for 30-60 minutes, until the white chocolate turns a deep-golden brown colour. It may turn lumpy and have a āchalkyā appearance – this is normal and it will melt the longer it’s in the oven.
- Once the chocolate has reached the correct consistency, you can pour it into new moulds to set and store it at room temperature for around 2 months.
Ingredients for these Oreos with Caramelised White Chocolate:
This is a rather simple recipe to follow, and doesn’t require too many unusual ingredients. However, there are a few that I recommend for added depth of flavour and for the best results.
- Black cocoa. This is different to standard cocoa powder and has gone through a process called “dutching”. This means it’s been washed in a potassium solution that neutralises its acidity ā giving it a darker more dramatic colour and deeper flavour.
- Flour. Use standard plain flour for this recipe.
- Sugar. I like to incorporate some light brown sugar in these for a subtle caramel flavour in the cookie. You can easily substitute this with caster sugar or golden caster sugar, but I wouldn’t use anything too dark. This can affect how the cookies bake and create a cookie that’s a tad too sweet.
- Butter. Always use unsalted butter, so you have control over the salt. I personally love Kerrygold for it’s rich, creamy flavour.
- Vanilla. Vanilla bean paste is delicious in these homemade Oreos. However, if all you have is extract or essence, these are great alternatives.
Love these? Head to Instagram to see more creative bakes!
Oreos with Caramelised White Chocolate
Ingredients
For the caramelised white chocolate ganache
- 300 g white chocolate
- 120 ml double cream
- 15 g unsalted butter
For the cookies
- 25 g plain flour sifted
- 50 g Dutch-processed black cocoa powder sifted
- 110 g unsalted butter cold and cubed
- 100 g lard cold and cubed
- 125 g light brown sugar
- 1 tsp vanilla bean paste
- 3 large free-range eggs
- Flaky sea salt to finish
Instructions
Make the caramelised white chocolate
- Preheat the oven to 120C / 250F.
- Chop your chocolate into small, even pieces and lay on a clean baking tray lined with parchment paper.
- Place in the oven for 10 minutes, then stir well with a rubber spatula.
- Return to the oven and repeat this process every 10 minutes for 30-60 minutes until the white chocolate turns a deep-golden brown colour. It may turn lumpy and have a āchalkyā appearance – this is normal and it will melt the longer it's in the oven.
- Once the chocolate has reached the correct consistency, you can pour it into new moulds or Tupperware boxes to set and store it at room temperature for around 2 months.Ā
To make the white chocolate ganache
- Place 100g of your already melted caramelised white chocolate into a heatproof bowl.
- In a small saucepan, bring the cream and butter to a gentle simmer over a low-medium heat.
- Pour the hot cream mixture over the chocolate and let it stand for 1 minute. Whisk vigorously until a smooth, silky ganache forms. Let stand until thickened for around 30 minutes to 1 hour.
To make the homemade Oreo cookies
- Sieve your flour and black cocoa powder into a large bowl and add the cold, cubed butter and lard to the bowl. Rub the fats with the flour between your fingers until the mixture resembles breadcrumbs. ā
- Add the sugar and mix to combine.Ā
- Beat the vanilla and egg yolks in a small cup, and add to the flour mixture. ā
- Start gently bringing the dough together until itās even in colour. Donāt overwork it as thatāll make for a tough biscuit.
- Place in the fridge for 30mins to rest. ā
- Preheat the oven to 180C / 160C fan / 350F and line two baking trays with baking parchment.
- Remove the dough from the fridge and flour a work surface, rolling the dough to a thickness of half a centimetre. It may want to break apart but persevere. Keep moving it around carefully and ensuring your rolling pin and surface are always floured so it doesnāt stick. ā
- Using a fluted round cookie cutter, cut rounds out, re-rolling any scraps until youāve used up all the dough.
- Place them on the prepared baking trays and bake for 10mins. Remove from the oven and leave the cookies to cool for 5 minutes on the trays before transferring to a wire rack to cool completely. ā
To assemble your cookies
- Fill a piping bag with a round nozzle and fill it with the white chocolate ganache. Pipe the ganache evenly onto half of the biscuits. Sprinkle a little sea salt into each one, then top with the remaining biscuits.
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