Easter Egg Chocolate Oreos made with Lemon Oreos dipped in white chocolate flavored with lemon extract and decorated with spring themed sprinkles for a fun Easter and spring themed treat!
You may have seen the Valentine’s Day Chocolate Oreos which were super cute and had a cinnamon flavor added to them to add a bit of spice. These Easter Oreos (you can also call them spring Oreos because the pastel colors are very spring-y) have a delicious Lemon flavor added in via some lemon extract.
We use lemon Oreos for this recipe but you can feel free to use any flavor you’d like. Every year they come out with so many flavors and this year they’re actually coming out with EGG shaped Oreos! If you find the egg shaped ones you can dip them into the same white chocolate coating.
Some flavor combinations of Oreos you can use:
- Vanilla/Golden Oreos with Lemon or Orange Extract
- Carrot Cake Oreos
- Spring Oreos
- Classic Oreos with Strawberry Extract
You don’t have to use the same sprinkles (found here) that I did. You can use some other options:
- Zig-zag white chocolate like my Chocolate Covered Graham Crackers
- Alternate chocolate coating like my Chocolate Covered Strawberries
- Sprinkle with Sea Salt like my Chocolate Covered Almonds
- Alternate Chocolate drizzle like my Chocolate Covered Pretzels
HOW TO MAKE CHOCOLATE COVERED OREOS ON A STICK?
You can make Spring Oreo-pops using lollipop sticks. Push the lollipop stick halfway through the middle of the cream filling of the cookie, then dip carefully into the melted chocolate letting the excess drip off before placing onto a parchment paper lined baking sheet and decorating with any toppings you have.
CAN CHOCOLATE COVERED OREOS BE MADE AHEAD?
These treats are perfect for making ahead because they can be stored at room temperature for about 2-3 weeks in an airtight container.
Avoid any warm temperatures, like sunlight from an open window, or the chocolate could melt. Do not freeze the chocolate covered Oreos as the chocolate will form condensation as it defrosts.
TIPS FOR MAKING White Chocolate COVERED OREOS
- I don’t recommend switching between chocolate chips and chocolate disks for this recipe, because the disks will have a much smoother texture. You can use almond bark if you have it which is richer in flavor.
- Use parchment paper to dry the cookies on and prevent them from sticking, and also to layer between the oreos when stored.
- If you’re not comfortable using the microwave, you can use a double boiler to melt the candy on the stovetop.
- Add a drop of coconut oil to thin out the chocolate, so it’s easier to work with.
- Wrap these peppermint cookies in plastic, then decorate with pastel ribbons, to give away as gifts in Easter baskets!
Easter Chocolate Oreos
- Yield: 24 servings
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
Melt the chocolate in the microwave, stirring between 30 second increments. Stir in lemon extract.
- Use a fork to dip the Oreos in the chocolate, scraping the excess chocolate off of the fork. Place the Oreos on parchment paper to harden and top with sprinkles.
Yield: 24 servings, Amount per serving: 158 calories, Calories: 158g, Carbohydrates: 19g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 3mg, Sodium: 72mg, Potassium: 79mg, Sugar: 16g, Vitamin A: 5g, Vitamin C: 0.1g, Calcium: 40g, Iron: 1.1g
All images and text © for Dinner, then Dessert.