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Chocolate-covered Oreo Easter nests are stacked on a wooden surface, adorned with chocolate sprinkles and pastel-colored candy eggs, creating a delightful treat, with a light cloth in the background.

Chocolate Covered Oreo Easter Nests

Chocolate Covered Oreo Easter Nests are a festive, no-bake treat that comes together in minutes. With a quick chocolate dip and fun decorating, they’re perfect for an Easter party and great for kids of all ages. Make them ahead and store them for a stress-free holiday dessert that’s as easy as it is delicious.
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Prep Time: 45 minutes
Total Time: 45 minutes
Course: cookies
Cuisine: American
Keyword: Chocolate Covered Oreo Easter Nests
Servings: 16
Calories: 239kcal

Ingredients

  • 12-16 Oreo cookies
  • 9 ounces bag mini milk chocolate eggs
  • 10 ounces bag dark chocolate melting wafers
  • ¼ cup chocolate sprinkles
US Customary - Metric

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

Calories: 239kcal | Carbohydrates: 27g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 194mg | Fiber: 3g | Sugar: 18g | Vitamin A: 7IU | Calcium: 19mg | Iron: 4mg
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