Easter Oreo Egg Truffles (Print Version)

These Easter Oreo Egg Truffles combine crushed Oreos and cream cheese shaped into eggs, dipped in colorful pastel candy melts and decorated with festive sprinkles.

# Ingredients:

→ Oreo Truffles

01 - 36 Oreo cookies
02 - 8 oz cream cheese, softened
03 - 16 oz candy melts in assorted pastel colors
04 - Sprinkles, edible glitter, and decorations

# Instructions:

01 - Toss those Oreos into a food processor and pulse until you've got fine crumbs. No food processor? No problem! Just put the cookies in a ziplock bag and crush them with a rolling pin until they're broken down into tiny pieces.
02 - Dump those cookie crumbs into a mixing bowl and add your softened cream cheese. Get in there with your hands or a sturdy spoon and mix everything together until it's smooth and holds together when you squeeze it.
03 - Take small scoops of your Oreo mixture and roll them between your palms to form balls. Then gently shape each ball into an egg shape. Place them on a parchment-lined tray as you go.
04 - Pop your tray of Oreo eggs into the freezer for about 20-30 minutes. This firming-up step is crucial - it'll make them much easier to dip without falling apart.
05 - While the eggs are chilling, melt your candy melts according to package directions. I like to use several different pastel colors in separate bowls for a pretty Easter variety.
06 - Working with a few eggs at a time (keeping the rest in the freezer), dip each one into your melted candy coating. Use a fork to lift it out, letting excess coating drip off. While the coating is still wet, sprinkle with your choice of decorations.
07 - Place your decorated eggs back on the parchment-lined tray and let them set completely - either in the refrigerator (faster) or at room temperature (if you're not in a rush).

# Notes:

01 - These Easter egg Oreo truffles make adorable holiday treats that both kids and adults love.
02 - They can be stored in an airtight container in the refrigerator for up to one week.
03 - For easier dipping, use a fork to lift the truffle out of the melted candy coating and tap gently to remove excess.

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