Chocolate Covered Easter Oreos (Print version)

Crisp Oreo cookies dipped in pastel candy coating and finished with Easter sprinkles for an easy no-bake holiday treat.

# Ingredients:

For the cookies

01 - 24 Oreo cookies

02 - 20 oz (565 g) white candy melts or vanilla almond bark, chopped if using a block

03 - 1-2 teaspoons neutral oil or refined coconut oil, only if needed

04 - Oil-based pastel candy colors in pink, yellow, blue, green, or lavender

05 - 1/3 cup Easter sprinkles

06 - 24 lollipop sticks, optional

# Instructions:

01 - Line a rimmed baking sheet with parchment paper. Set the Oreos, sprinkles, and any sticks within reach before melting the coating.

02 - Place the candy coating in a microwave-safe bowl. Microwave in 20-30 second bursts, stirring after each burst, until smooth. Stir in 1/2 teaspoon oil at a time only if the coating is too thick for dipping.

03 - Divide the melted coating into small bowls. Stir a tiny amount of oil-based candy color into each bowl until softly pastel.

04 - For Oreo pops, dip the end of each stick in melted coating and gently press it into the cream center. Let the cookies rest for 5 minutes so the stick is anchored.

05 - Dip one Oreo at a time into the coating. Lift it with a fork and tap off the excess, then slide it onto the parchment-lined pan.

06 - Add sprinkles while the coating is wet. Chill the tray for 15-20 minutes, or leave at cool room temperature until the coating is firm and dry.

# Good to know:

01 - Best made with candy melts or almond bark for an easy firm shell.

02 - Set time is about 15-20 minutes in the refrigerator.

03 - Store with parchment between layers to protect the decorations.

Back