Add a festive touch to your Easter celebration with these easy and delicious Easter chocolate covered Oreos.
Making Easter chocolate covered oreos is a fun and easy way to add a festive touch to your holiday celebration.
Chocolate Covered Oreos are the perfect treat for celebrating Easter! This Easter delight is easy to make, look beautiful, and taste great.
The possibilities are endless when it comes to decorating your Easter Oreo treats so get creative and have so much fun!
Serve Easter Oreos as a fun and festive dessert or wrap them up in cellophane bags with a ribbon to give as gifts or put into your Easter baskets.
How to Make Chocolate Covered Easter Oreos
*Print the recipe card at the end of the post.
Ingredients:
- 14.3 oz package Oreos (mine had 36 Oreos in it)
- 24 oz white bark or white chocolate
- Blue, green, pink, yellow, and purple food coloring gel (or any spring pastel colors)
- Spring sprinkles
- 36 cake pop sticks
Directions:
Prepare a baking sheet by lining it with parchment paper. Set aside.
In a small deep microwave-safe bowl, melt 4 oz of white bark in 30-second intervals, stirring often.
Put a small amount of melted chocolate on the end of each stick and push them into the center of the oreos. Allow to harden.
Dip 6 of the Oreos into the white melted bark, covering them completely. Tap off any excess chocolate gently to avoid removing too much of the coating.
Place your delicious oreo treats on your prepared cookie sheet and add sprinkles.
Melt an additional 4 oz of bark like you did the first batch. Stir in a small amount of blue food coloring gel to create a pastel blue. The amount you use will vary depending on the type of food coloring you are using.
Dip 6 Oreos into the blue, completely covering them. Place the dipped oreo on the parchment paper and add sprinkles.
Continue this with the green, pink, yellow, and purple.
Chill your delicious oreo cookies for 20 minutes or until bark is hardened.
How to Store Chocolate Covered Easter Oreos
- Once the chocolate has fully hardened, remove the Oreos from the baking sheet and place them in an air-tight container.
- Separate the layers of Oreos with parchment paper to prevent them from sticking together.
- Store the container in a cool, dry place. Easter chocolate covered Oreos can be stored for up to two weeks.
See also:
Tips For Making Easter Oreos
- Use high-quality chocolate or candy melts to ensure that the coating will be smooth and shiny.
- Make sure your Oreos are at room temperature before dipping them in chocolate. Cold cookies can cause the chocolate to harden too quickly, making it difficult to get a smooth coating.
- When dipping the Oreos, use a fork to hold them instead of your fingers to prevent fingerprints or smudges on the chocolate.
- To prevent the sprinkles from falling off, sprinkle them on top of the chocolate-covered Oreos immediately after dipping while the chocolate is still melted and tacky.
- Allow the chocolate to fully harden and set before storing the Oreos in an airtight container to prevent the chocolate from melting or becoming too soft.
Easter Chocolate Covered Oreos Recipe
Ingredients
- 14.3 oz package Oreos (mine had 36 Oreos in it)
- 24 oz white bark or white chocolate
- Blue, green, pink, yellow, and purple food coloring gel (or any spring pastel colors)
- Spring sprinkles
- 36 cake pop sticks
Instructions
Prepare a baking sheet by lining it with parchment paper. Set aside.
In a small deep microwave-safe bowl, melt 4 oz of white bark in 30-second intervals, stirring often.
Put a small amount of melted chocolate on the end of each stick and push them into the center of the oreos. Allow to harden.
Dip 6 of the Oreos into the white melted bark, covering them completely. Tap off any excess chocolate gently to avoid removing too much of the coating.
Place your delicious oreo treats on your prepared cookie sheet and add sprinkles.
Melt an additional 4 oz of bark like you did the first batch. Stir in a small amount of blue food coloring gel to create a pastel blue. The amount you use will vary depending on the type of food coloring you are using.
Dip 6 Oreos into the blue, completely covering them. Place the dipped oreo on the parchment paper and add sprinkles.
Continue this with the green, pink, yellow, and purple.
Chill your delicious oreo cookies for 20 minutes or until bark is hardened.
Notes
How to Store Chocolate Covered Easter Oreos
Once the chocolate has fully hardened, remove the Oreos from the baking sheet and place them in an air-tight container.
Separate the layers of Oreos with parchment paper to prevent them from sticking together.
Store the container in a cool, dry place. Easter chocolate covered Oreos can be stored for up to two weeks.
Tips For Making Easter Oreos
Use high-quality chocolate or candy melts to ensure that the coating will be smooth and shiny.
Make sure your Oreos are at room temperature before dipping them in chocolate. Cold cookies can cause the chocolate to harden too quickly, making it difficult to get a smooth coating.
When dipping the Oreos, use a fork to hold them instead of your fingers to prevent fingerprints or smudges on the chocolate.
To prevent the sprinkles from falling off, sprinkle them on top of the chocolate-covered Oreos immediately after dipping while the chocolate is still melted and tacky.
Allow the chocolate to fully harden and set before storing the Oreos in an airtight container to prevent the chocolate from melting or becoming too soft.
