Chocolate Covered Easter Oreos (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pack of Oreo cookies (regular or golden)
02 -
12 oz white chocolate or candy melts
03 -
12 oz milk or dark chocolate
04 -
1 tbsp coconut oil (optional, for smoother melting)
→ Decorations
05 -
Pastel sprinkles or Easter-themed decorations
06 -
Colored candy melts (optional for drizzling)
# Instructions:
01 -
In separate bowls, melt the white chocolate and milk/dark chocolate in the microwave in 30-second intervals, stirring between each. Add coconut oil if needed for a smoother consistency.
02 -
Using a fork or dipping tool, dip each Oreo into the melted chocolate, coating it evenly. Gently tap off excess chocolate and place it on a parchment-lined baking sheet.
03 -
Sprinkle with pastel sprinkles before the chocolate sets. Use colored candy melts to drizzle over the top for a fun Easter look.
04 -
Let the Oreos harden at room temperature or chill in the fridge for 15 minutes until set.
05 -
Serve immediately or store in an airtight container for up to a week.
# Notes:
01 -
They stay fresh for up to 7 days in an airtight container
02 -
You can use Easter chocolate-covered Oreo molds for a more professional look
03 -
Add edible images or fondant decorations for customized designs
04 -
Recipe can be easily doubled or tripled (scaling options available in original recipe)