Easter Egg Chocolate Oreos

24 servings
Prep Time 5 minutes
Cook Time 5 minutes
Resting TIme 20 minutes
Total Time 30 minutes

Easter Egg Chocolate Oreos are a no-fuss no-bake treat made with Lemon Oreos and lemon-flavored white chocolate. Easy to make with the kids!

These Easter Egg Chocolate Oreos, made with Lemon Oreos, are the perfect treat dipped in white chocolate flavored with lemon extract and decorated with spring-themed sprinkles. Plus they are an easy, homemade, no-bake Dessert Recipe you can make with children in just minutes! If you’re looking for more ideas, check out chocolate dipped sweet treats like classic Chocolate Covered OreosBuckeye Balls, and my personal favorite, Cake Balls.

You may have also seen my Valentine’s Day Chocolate Oreos which are super cute with cinnamon flavor added to them for a bit of fiery spice!

Sabrina’s Easter Egg Chocolate Oreos Recipe

These Easter Oreos (you can also call them Spring Oreos because the pastel colors are very springy) have a delicious Lemon flavor added in via some lemon extract – very simple ingredients! Plus, the process is so easy! You’ll just be melting chocolate in a double builder or microwave-safe bowl in the microwave, coating the cookies, and decorating them!

I’m using lemon-flavored 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 they’ve even come out with egg-shaped Oreos! If you find the egg-shaped ones, try coloring different batches of white chocolate for the coating then add white drizzles or decorations for a true Easter Egg look.

Ingredients

  • 24 Lemon Flavored Golden Oreos: There’s no need to add yellow food coloring to them because these cookies have a yellow candy color and a zesty lemon flavor and are light in color.
  • 16 ounces White Chocolate Melting Disks: The white chocolate disks are made for melting, but you can use regular white chocolate chips if that’s what’s available. You’ll be melting them in a microwave-safe bowl, or double boiler so you can technically use whatever chocolate you’ve got!
  • ¼ teaspoon Lemon Extract: Lemon extract adds even more lemon flavor to the white chocolate.
  • Pastel Sprinkles: Use sprinkles of your choice to add a festive touch to the Oreos once they’re on the baking sheet covered with wax paper.

How to Make

Time needed: 15 minutes.

  1. Melt Chocolate

    Melt the chocolate in a microwave safe bowl in the microwave in 30-second intervals, or on the stovetop in a double boiler on low heat. Once melted, add in the lemon extract and stir well.

  2. Coat the Oreos

    Using a fork, dip each Oreo into the melted chocolate making sure it’s coated evenly. Let excess chocolate drip off.

  3. Decorate and Let Chocolate Harden

    Place each cookie in a single layer on a tray with parchment paper or wax paper and decorate immediately. You can throw them into the fridge for 5 minutes to harden quickly. Enjoy your Easter Chocolate Oreos when ready!

Recipe Card

Easter Chocolate Oreos

Easter Egg Chocolate Oreos are a no-fuss no-bake treat made with Lemon Oreos and lemon-flavored white chocolate. Easy to make with the kids!
Yield 24 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Melt the chocolate in the microwave, stirring between 30 secondincrements. 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 and top with sprinkles before the chocolate sets.
  • Allow chocolate to harden before serving. If you want to set the chocolate quicker, pop the tray into the fridge for 10-15 minutes.

Notes

  • Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update! 
  • Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.      
  • Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking. 

Nutrition

Calories: 158kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 79mg | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1.1mg

Can These 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. If you’re serving them for a party, it’s best not to freeze the chocolate-covered Oreos as the chocolate will form condensation as it defrosts and the sprinkles will bleed. They will still be delicious but they won’t look party ready!

Nutritional Facts

Nutrition Facts
Easter Chocolate Oreos
Amount Per Serving
Calories 158 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 3mg1%
Sodium 72mg3%
Potassium 79mg2%
Carbohydrates 19g6%
Sugar 16g18%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tips for Making Easter Oreos

  • Switching between chocolate chips and chocolate disks for this recipe is not recommended, 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!

How to Store

  • Store: Store in an airtight container at room temperature for about 2 weeks. Keep them in a cool dry place. You can also store them in the fridge for about 3 weeks if they last that long!
  • Freeze: Freezing can be done but is not recommended because condensation will form on the cookies. If you don’t mind that, feel free to go ahead and freeze them for up to 2 months.

Topping and Decoration Ideas

Chocolate Dipped 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 it onto a parchment paper-lined baking sheet and decorating with any toppings you have. Try making cake pop sticks with Oreo Balls!

Frequent Questions

Can I use something else instead of white chocolate?

Yes, you can use regular milk chocolate or even dark chocolate discs for this recipe.

What can I use instead of lemon extract?

If you don’t have lemon extract, you can actually use a tablespoon of freshly grated lemon zest in the melted chocolate.

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Variations

Some flavor combinations of Oreos you can use:

  • Sunrise Oreos: Take these seasonal treats and make them for any time of the year with Vanilla/Golden Oreos and chocolate mixed with Orange Extract.
  • Oreo Flavors: You can use other flavors of Oreos like Carrot Cake Oreos or Spring Oreos for a fun variation.
  • Extract Flavors: Try Classic Oreos with Strawberry Extract for a bright and flavorful variation.
  • Food Coloring: If you want more than just the white candy color, you can also add food coloring to the white chocolate for some different colors. Try doing batches of yellow food coloring, red, and blue!

More Yummy Easter Treats

Easter Egg Chocolate Oreos Pin

Photos used in previous versions of this post.

White Chocolate Easter Oreos

White Chocolate Dipped Oreos

Easter Oreos
Easter Dipped Chocolate Lemon Oreos

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. OMG y’all this was so delicious!!! I have found our new Easter tradition! Thank you for sharing your recipe with us!!

    1. That’s high praise from a youth group! They can have discerning tastes at that age!

  2. My kiddos LOVED making these with me! It is going to be such a fun Easter activity and is definitely going to become a tradition! These Oreos are such a guilty pleasure!

  3. I enjoyed making these Easter egg chocolate oreos! They were so delicious and festive. Kids love them!

  4. These are so pretty to look at! The lemon addition makes them sound more refreshing and spring-like to me, which is huge plus.