Easter Oreo Egg Truffles (Print Version)
# Ingredients:
→ Oreo Truffles
01 -
36 Oreo cookies
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8 oz cream cheese, softened
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16 oz candy melts in assorted pastel colors
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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They can be stored in an airtight container in the refrigerator for up to one week.
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For easier dipping, use a fork to lift the truffle out of the melted candy coating and tap gently to remove excess.