Chocolate Covered Oreos (How to Make for Easter)
Craving a fun and festive Easter treat that stands out? These chocolate covered Oreos are a hit every year I make them. With cute chick and egg decorations, these treats are perfect for spring celebrations. Plus, with tips on melting chocolate and decorating techniques, you'll be able to create these treats with ease.
Servings: 24 cookies
Calories: 89kcal
Equipment
- Double Boiler optional
- Microwave-Safe Bowl optional
Ingredients
- 24 Oreo cookies
- 3 10 oz bags Ghirardelli vanilla melting wafers
- Oil based food coloring in yellow pink, and purple
- Small black sugar pearl sprinkles for the chick’s eyes
- Small orange heart sprinkles for the chick’s beak and feet
- Orange jimmies sprinkles for the chick’s hair
- Yellow M&M’s cut in half for the chick’s wings
- Nonpareil sprinkles for the eggs
Instructions
- Line a large baking tray with parchment paper. Set aside.
- On low heat, melt 1 cup of Ghirardelli vanilla melting wafers using a double boiler. Stir until smooth to ensure a smooth finish. Alternatively, use a microwave-safe bowl and heat in 30-second intervals, stirring after each.
- Add yellow food coloring to the melted wafers. Stir until the color is even. Adjust food coloring to get the right shade.
- Dip an Oreo cookie into the yellow melts using a fork. Remove excess coating.
- Put the cookie on the baking sheet. Repeat for 3 more Oreos. Work fast to prevent the coating from setting.
- Make chick faces on the Oreos. Use two eyes, an orange heart for the beak, two orange hearts for feet, orange jimmies for hair, and half a yellow M&M on each side for wings. Repeat with 4 more Oreos.
- Clean the double boiler. Melt 1 cup of vanilla melting wafers. Stir until smooth. Add pink and purple food coloring.
- Dip 8 Oreos, 4 in each color, in the melted chocolate wafers. Remove excess chocolate coating.
- Place the coated cookies on the baking tray. Melt ½ cup of vanilla wafers in a microwave-safe piping bag in 30-second intervals until fully melted.
- Cut a small opening at the tip of the bag. Drizzle the melted wafers on the pink and purple Oreos. Add sprinkles if desired.
- Refrigerate the baking tray for 10-15 minutes so the coating sets. Serve after.
Notes
- High-quality chocolate enhances the flavor, but also cheaper chocolate won’t melt as smoothly, resulting in a lumpy-looking chocolate.
- You can not add regular food coloring to chocolate. It needs to be an oil-based food coloring, or it will seize the chocolate and ruin it.
- Any cookie flavor works; the key is a sandwich cookie, so you can place the fork in the filling for easy dipping.
- You do need to work fast, as candy melt-style chocolate sets up pretty quickly. So make sure that you have all your ingredients set out and ready to decorate with.
- For the best result, melt the chocolate in a double boiler or heat it in the microwave.
- Allow the cookies to fully set up before you store them. If you stack cookies, placing wax paper between layers will help ensure the design doesn’t get messed up.
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 53mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 0.2IU | Calcium: 3mg | Iron: 1mg