Easter Oreo Pops
Easter Oreo Pops are made with your favorite Oreos, dipped in melted chocolate and topped with pastel M&Ms. An easy, fun and festive treat the whole family will love!
Equipment
- Baking Sheets
- Parchment paper
- Lollipop sticks
- Microwave-safe bowl(s)
Ingredients
- 1 package double stuffed Oreos
- Dolci Frutta Kit or candy melts chocolate, white chocolate
- 1-2 tsp vegetable shortening to thin out the chocolate
- 1 package Easter M&Ms pastel
Instructions
- Line baking sheet(s) with parchment paper.
- Dip the tip of a lollipop stick into melted white chocolate and gently press it into the Oreo cream filling.
- Place candy melts or white chocolate in a microwave-safe bowl or use the Dolci Frutta Melting Chocolate Kit. Microwave in 20-30 second intervals, stirring in between until fully melted. If using white chocolate, mix in food-safe coloring gels to create pastel Easter shades if desired. Add 1-2 tsp of vegetable shortening, if needed, to thin out the chocolate.
- Holding the lollipop stick, dip each Oreo pop into the melted chocolate, ensuring full coverage. Tap gently on the bowl’s edge to remove excess coating. Place onto the parchment lined baking sheet,
- While the chocolate is still wet, place a pastel M&M in the center of the dipped Oreo. Then add, same colored M&Ms, all around the center for the petals.
- Allow the Oreo pops to dry at room temperature for 30-60 minutes until the chocolate hardens. To speed up the process, place them in the refrigerator for 15 minutes.
- Serve and enjoy!
- Store in an airtight container and place in the refrigerator for up to one week. Freeze for up to 3 months, placing wax paper between layers.