Chocolate Covered Oreo Easter Nests
Add Preferred SourceChocolate Covered Oreo Easter Nests are a fun, no-bake Easter chocolate treat with crunchy cookies, smooth chocolate, and colorful mini eggs. They come together quickly with just a few ingredients, making them perfect for Easter celebrations or an easy sweet snack. With a simple dip, a sprinkle of decorations, and a quick chill, you’ll have a batch ready in no time.
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I love making these Chocolate Covered Oreo Easter Nests for an Easter party because they’re such an easy treat that comes together fast. Kids of all ages enjoy helping with the decorating, and since they can be made ahead and stored, they’re a stress-free addition to any holiday spread.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Easter Oreos with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have no trouble making these easy Easter treats if you follow my simple instructions.
Melt the Chocolate
Add the dark chocolate melting wafers to a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the chocolate is completely smooth and melted.
Coat the Oreos
Drop an Oreo (you can use any flavor) into the melted chocolate, using a fork to flip it and ensure it’s fully coated.
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∙ Lemon Pound Cake
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∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
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Lift the cookie out, letting excess chocolate drip off, and lightly tap the fork on the edge of the bowl to shake off any extra.
Add Toppings
Transfer the coated Oreo to a parchment-lined baking sheet.
Before the chocolate sets, sprinkle chocolate sprinkles on top and press two or three mini chocolate Easter eggs or candy eggs into the center so they stick; I think using different colors looks great, you could also use spring sprinkles.
Let the Chocolate Set
Place the baking sheet in the freezer for about 30 minutes, or until the chocolate hardens completely.
Serve and Enjoy
Once firm, these treats are ready to eat!
Serve them as a fun dessert or store them for later. I like to place them in Easter baskets or a gift box.
Recipe Notes and Expert Tips
I’ve got a few simple tips to help you make the best Chocolate Covered Oreo Easter Nests.
- Use high-quality chocolate: Dark chocolate melting wafers give the smoothest finish; I love using Ghirardelli. Avoid chocolate chips unless you add a little coconut oil or shortening to help them melt evenly.
- Have your toppings ready: Once the cookies are coated, the chocolate starts to set quickly. Keep the sprinkles and mini eggs close by so you can work fast.
- Tap off excess chocolate: Gently tapping the fork on the side of the bowl helps remove extra chocolate, keeping the coating even and neat.
- Chill for best results: A quick freeze helps the chocolate harden faster, making these treats ready to eat in no time.
- Use parchment or wax paper: This prevents sticking and makes cleanup easier.
- Store properly to maintain texture: If keeping them in the fridge, place them in an airtight container to prevent moisture from affecting the chocolate.
How to Store Leftover Chocolate Covered Oreo Easter Nests
These treats keep well in an airtight container at room temperature for up to a week. If you prefer a firmer texture, store them in the fridge for up to two weeks.
Freezing is also an option—just place them in a freezer-safe container with parchment paper between the layers to prevent sticking.
Let them thaw at room temperature for a few minutes before serving so the chocolate isn’t too hard to bite into.
What to Serve With Chocolate Covered Oreo Easter Nests
These little treats go great with a warm cup of coffee or hot chocolate. They also make a perfect addition to a dessert table or tray alongside sugar cookies, brownies, or cupcakes.
More Easy Easter Recipes for You to Try at Home
I’ve got some great sweet Easter treats for you to check out.
Ingredients
- 12-16 Oreo cookies
- 9 ounces bag mini milk chocolate eggs
- 10 ounces bag dark chocolate melting wafers
- ¼ cup chocolate sprinkles
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the dark chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.10 ounces bag dark chocolate melting wafers, 9 ounces bag mini milk chocolate eggs
- Drop an Oreo into the melted chocolate, flipping it with a fork to coat it evenly. Lift the coated cookie out of the chocolate, letting any excess drip off. Gently tap the fork on the edge of the bowl to remove extra chocolate.12-16 Oreo cookies
- Transfer the coated Oreo to the prepared baking sheet. While the chocolate is still wet, sprinkle with chocolate sprinkles and press two to three mini chocolate eggs onto the top. Repeat the process with the remaining Oreos.¼ cup chocolate sprinkles
- Place the baking sheet in the freezer for about 30 minutes, or until the chocolate is completely hardened.
- Serve immediately or store for later.
Notes
- Use high-quality chocolate: Dark chocolate melting wafers give the smoothest finish; I love using Ghirardelli. Avoid chocolate chips unless you add a little coconut oil or shortening to help them melt evenly.
- Have your toppings ready: Once the cookies are coated, the chocolate starts to set quickly. Keep the sprinkles and mini eggs close by so you can work fast.
- Tap off excess chocolate: Gently tapping the fork on the side of the bowl helps remove extra chocolate, keeping the coating even and neat.
- Chill for best results: A quick freeze helps the chocolate harden faster, making these treats ready to eat in no time.
- Use parchment or wax paper: This prevents sticking and makes cleanup easier.
- Store properly to maintain texture: If keeping them in the fridge, place them in an airtight container to prevent moisture from affecting the chocolate.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
