Easter chocolate covered Oreos are loaded with Oreo and sweet almond bark flavor, and they feature beautiful pastel colors that perfectly capture the Easter holiday.
Easter treats are always so much fun. I just love the colors that go with this holiday, and being able to combine them with the sweet goodness of Oreos is an absolute winner!
Why You Will Love this Recipe
- It only uses a handful of simple ingredients to make.
- It's a super easy recipe that requires no fiddling.
- The flavor and festive colors is perfect for the season.
Top Tip:
Be absolutely sure you get a nice blob of melted bark on the tip of your cake pop stick so your Oreos don't fall off.
Ingredients
A trip to the cookie and baking aisle is all it takes to get everything you need for this chocolate covered oreos easter recipe. You'll find the exact amounts in the recipe card at the end of the post.
- Oreos
- White bark
- Blue, green, pink, yellow, and purple food coloring gel
- Spring sprinkles
- Cake pop sticks, if desired
Substitutions and Variations
- Oreos - Use your favorite variety of Oreos or different sandwich cookie.
- White Bark - You can use candy melts or white chocolate with a bit of coconut oil instead.
- No Microwave? - Use a double boiler instead to melt your chocolate.
- Do it Differently - If you prefer, undo the Oreo sandwich, place cake pop stick in the center of the Oreo. Add a dollop of melted chocolate and put the top of the Oreo back on top allowing the chocolate to set. Once set carefully dip the Oreo into the melted chocolate of your choice. Your other option is to not use a stick at all.
If you love recipes like this, you may also enjoy these Christmas Oreos or our Oreos celebrating July 4.
Instructions
These super cute Oreos are super easy to make. You'll be in and out of the kitchen in no time.
The overall recipe is below, but you'll find the exact instructions in the recipe card at the end of the post.
1: Melt the almond bark. Then, dip 6 cake pop sticks in the chocolate. Press each stick into the cream center of the Oreos, and let it set.
2: Dip each Oreo fully in the melted bark and allow excess chocolate to drip off. Place each chocolate dipped Oreo on a baking sheet lined with parchment paper and add sprinkles.
3: Repeat the process, mixing food coloring gel into each subsequent batch.
3: Chill until the bark is hardend.
Storage
Room Temperature: Store these for up to a week in an air-tight container.
Refrigerator: Store for up to 2 weeks in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
Thaw: Thaw overnight in the refrigerator the day before serving.
What to Serve with Easter Oreos
Serve these with a glass of milk or a cup of coffee. For a satisfying, sweet treat. You can also pair them with other tasty Easter sweets at your gathering.
Tips
- Depending on the brand of chocolate you use you may need to dip your Oreos twice in melted chocolate to completely cover each Oreo.
- In my experience, Ghirardelli Melting Wafers will give you the best results.
- If your chocolate doesn't become smooth add a teaspoon or two of coconut or vegetable oil.
- If your chocolate won't harden refrigerate or freeze until firm.
FAQ
You probably didn't add enough melted bark to the end of your stick. You want a nice blob on the end so the sticks really stay in place.
For the right texture, chocolate has to be tempered, almond bark, on the other hand, is designed for melting without any extra work.
Absolutely. Contrary to the name, there are no almonds, or any nuts, for that matter, in almond bark.
More Oreo Recipes
Do you like Oreos? Here some recipes you may also like to try.
Easter Chocolate Covered Oreos
Equipment
- Double boiler if no microwave use to melt chocolate
Ingredients
- 1 pkg (14.3 oz) oreo cookies mine had 36 Oreos in it
- 24 oz pkg (24 oz) vanilla almond bark
- Blue food coloring gel
- Green food coloring gel
- Yellow food coloring gel
- Pink food coloring gel
- Purple food coloring gel
- Spring sprinkles
- 36 cake pop sticks
Instructions
- Prepare a baking sheet by lining it with parchment paper. Set aside.
- In a small bowl, melt 4 oz of white bark in 30-second intervals, stirring often.
- Put a small amount of melted chocolate on the end of each stick and push them into the cream filling of each Oreo. Allow to harden.
- Dip 6 of the Oreos into the white melted bark, covering them completely.
- Place them on your prepared baking sheet and add sprinkles.
- Melt an additional 4 oz of bark like you did the first batch. Stir in a small amount of blue food coloring gel to create a pastel blue. The amount you use will vary depending on the type of food coloring you are using.
- Dip 6 Oreos into the blue, completely covering them. Place them on the parchment paper and add sprinkles.
- Continue this with the green, pink, yellow, and purple.
- Chill for 20 minutes or until bark is hardened.
Notes
- Depending on the brand of chocolate you use you may need to dip your Oreos twice in melted chocolate to completely cover each Oreo.
- In my experience, Ghirardelli Melting Wafers will give you the best results.
- If your chocolate doesn't become smooth add a teaspoon or two of coconut or vegetable oil.
- If your chocolate won't harden refrigerate or freeze until firm.
Nutrition
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