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–+ servings
Chocolate Easter Nest Oreo Cups

Irresistible Chocolate Easter Nest Oreo Cups

These Chocolate Easter Nest Oreo Cups are bite-sized treats combining Oreos and creamy chocolate, perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Dessert
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oreo Nest Base
  • 2 cups Oreo Cookies (crushed) Finely crushed for sturdy texture
  • 4 tablespoons Butter (melted) Binds Oreo crumbs together
For the Chocolate Filling
  • 1.25 cups Semi-sweet Chocolate Chips For a creamy center
  • 0.5 cups Heavy Cream Adds silkiness to the filling
For the Decorative Topping
  • Pastel Mini Candy Eggs For garnish
  • Shredded Coconut (optional) Mimics bird's nest twigs

Equipment

  • muffin tin
  • medium bowl
  • Small saucepan

Method
 

How to Make Chocolate Easter Nest Oreo Cups
  1. In a medium bowl, stir 2 cups finely crushed Oreo crumbs with 4 tbsp melted butter until a sticky crumb mixture forms.
  2. Shape 2 tablespoons of the Oreo mixture into each cup of a 12-cup muffin tin, pressing gently to form a ½-inch deep nest.
  3. Gently heat ½ cup heavy cream in a small saucepan over medium-low heat until it just begins to simmer at the edges.
  4. Whisk in 1¼ cups semi-sweet chocolate chips, stirring constantly until the ganache turns silky-smooth and glossy.
  5. Chill the ganache in the fridge for 10–15 minutes, stirring gently halfway through until it reaches a spreadable consistency.
  6. Spoon or pipe the cooled ganache into each Oreo nest shell, filling almost to the rim for a smooth look.
  7. Garnish each nest with pastel mini candy eggs and a light sprinkle of shredded coconut.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerated for about a week, or freeze for 2 months.

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