Easter Chocolate Covered Oreos
Easter Chocolate Covered Oreos are so easy to make and a blast to decorate. Try chocolate dipped Oreos for a delicious and easy no bake treat in minutes.
Servings: 16
Calories: 188kcal
Ingredients
- 16 Oreo Cookies
- 6 ounces White Chocolate Chips
- 6 ounces Pink Candy Melts
- 6 ounces Light Blue Candy Melts
- 6 ounces Yellow Candy Melts
- 2 teaspoons Vegetable Oil (divided)
- Spring Pastel Sprinkles
Instructions
- Melt the chocolate and candy melts by placing them in microwave safe bowls. Add a small amount of vegetable oil to each bowl.
- Heat in 15-20 second intervals (stir between each interval) until they are completely melted.
- Dip the Oreo Cookies in the melted candy melts with a fork. Tap the fork on the side of the bowl to remove any excess chocolate from the cookie.
- Then place the cookies on a baking sheet lined with parchment paper.
- Continue this process until all the cookies are coated. Rotate between each of the colors so that the Oreos are a variety of colors.
- Place the baking sheet in the refrigerator for at least an hour for the chocolate to fully set.
- Pour the remaining melted chocolate and candy melts into separate piping bags or zip lock bags with the corners removed.
- Drizzle the remaining chocolate and candy melts over the set cookies to decorate them and top with the sprinkles.
- Refrigerate for 15 more minutes for the decorations to set and then the cookies are ready to serve and enjoy!
Notes
Refrigerate any leftover Oreos in an airtight container for up to 2 weeks.
You can use almond bark (use food dye to change the colors) instead of the candy melts if you prefer in this recipe.
Nutrition
Calories: 188kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 70mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
