Easter Egg Chocolate Oreos

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!

Chocolate covered treats are an easy homemade no-bake dessert you can make with the kids in minutes! We love Chocolate Covered Oreos, Oreo Balls, Buckeye Balls, and my personal favorite, Cake Balls.

White Chocolate Easter Oreos
 Easter Oreos

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:

Topping/Decoration Ideas:

You don’t have to use the same sprinkles (found here) that I did. You can use some other options:

White Chocolate Dipped Oreos

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 Dipped Chocolate Lemon Oreos

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Easter Chocolate Oreos

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!
Yield 24 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • 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.

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
Keyword: Easter Chocolate Covered Oreos

Easter 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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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Comments

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