Easy Easter Oreo Egg Truffles (Print version)
No-bake Oreo egg truffles with a creamy cookie center, pastel candy coating, and bright Easter sprinkles.
# Ingredients:
For the truffle centers
01 -
36 chocolate sandwich cookies, about 14.3 oz (405 g)
02 -
8 oz (225 g) cream cheese, softened
For the coating
03 -
16 oz (450 g) vanilla almond bark or white candy melts
04 -
12 oz (340 g) pastel candy melts, assorted colors
05 -
2 teaspoons coconut oil or vegetable shortening, as needed
06 -
1/3 cup spring sprinkles
# Instructions:
01 -
Place the cookies in a food processor and pulse until they become fine crumbs with no large chunks left.
02 -
Add the softened cream cheese and pulse or beat until the mixture forms a thick, even dough that holds together when pressed.
03 -
Scoop heaping tablespoons of filling, roll into balls, then gently taper one end to make egg shapes. Arrange on a parchment-lined baking sheet.
04 -
Freeze the shaped eggs for 30 minutes, until firm enough to dip without bending or smearing.
05 -
Melt the almond bark and candy melts in separate microwave-safe bowls in 30-second bursts, stirring after each burst until smooth. Thin with a little coconut oil if needed.
06 -
Dip each chilled egg with a fork, tap off excess coating, and place it back on the parchment. Add sprinkles or drizzle while the coating is still wet.
07 -
Let the truffles set at room temperature for 10-15 minutes, then refrigerate until ready to serve.
# Good to know:
01 -
Keep refrigerated because the filling contains cream cheese.
02 -
Work in batches so the shaped eggs stay firm while dipping.
03 -
Makes about 24 truffles, depending on scoop size.