Easter Egg Oreo Pops

These Easter Egg Oreo pops are basically just dressed-up Oreos on a stick, but they’re a hit every time I make them. The combo of crunchy cookie and smooth chocolate coating works perfectly, and kids go nuts decorating them with sprinkles and drizzles.

They’re way easier than cake pops since there’s no baking or rolling involved – just dip and decorate. I usually make them for Easter baskets or class parties, but they’re great anytime you need a no-bake treat that looks fancy but won’t drive you crazy making it. Plus, they keep well for several days.

Servings:
24-28 pops

Time taken:
Prep: 45 minutes active work
Chill time: 30-40 minutes total
Decorating: 30 minutes
Total time: About 2 hours
Hands-on time: 75 minutes

What you need for Easter Egg Oreo Pops

How to make Easter Egg Oreo Pops

1. Start by crushing Oreos into very fine crumbs – I use my food processor, but you can also put them in a zip-top bag and crush them with a rolling pin. Make sure you get them really fine – any chunks will make your eggs lumpy.

2. In a large bowl, mix crushed Oreos with the softened cream cheese. I find using my hands works best here – keep kneading until it’s completely combined and feels like play-dough. If it’s too sticky, let it chill for about 15 minutes.

3. Shape the mixture into eggs about 1½ inches long. I use about 1½ tablespoons of mixture for each. Roll it into a ball first, then gently squeeze and shape into an egg. Place them on a parchment-lined baking sheet.

4. Pop these in the freezer for 15-20 minutes – you want them firm but not frozen solid. This makes dipping much easier and helps prevent the sticks from sliding out.

5. While they’re chilling, melt your white chocolate wafers in a deep, narrow bowl (I use a coffee mug) in 30-second microwave intervals, stirring between each. The chocolate should be smooth and runny, but not hot.

6. Dip the tip of each lollipop stick in the melted chocolate, then insert it halfway into each egg. Return to the freezer for 5 minutes to set the chocolate.

7. Now for dipping: Hold your pop by the stick and submerge it in the melted chocolate. Gently tap your wrist (not the stick) on the edge of the bowl to let excess chocolate drip off. You want a thin, even coating.

8. Stand your pops upright in a styrofoam block to set. If you’re adding sprinkles, do it now while the chocolate is still wet.

9. For decorating with colored drizzles, melt your pastel candy melts in separate small bags in the microwave (30 seconds at 50% power). Snip a tiny corner and drizzle over the set white chocolate.

10. Let everything set completely at room temperature, about 30 minutes. If your kitchen is warm, pop them in the fridge for 10 minutes.

The whole process takes about 2 hours, including chilling time. One of the most common issues I’ve run into is chocolate that’s too thick – if this happens, stir in a teaspoon of vegetable shortening to thin it out. Your chocolate should drip smoothly off a spoon in a ribbon.