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Bunny Oreo Balls

Bakery-style no-bake bunny Oreo truffles dipped in white chocolate and decorated with marshmallow ears.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 balls
Calories 140 kcal

Ingredients
  

Ingredients

  • 1 package 14.3 oz Oreo cookies
  • 8 oz cream cheese softened
  • 12 oz white chocolate or white candy melts
  • 1/2 cup pink candy melts
  • 1/2 cup black candy melts
  • 48 mini vanilla marshmallows
  • 2 tbsp pink sugar sprinkles optional
  • 1 black edible food marker

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • Crush the Oreo cookies in a food processor to fine crumbs, or place them in a resealable bag and crush with a rolling pin until no large pieces remain.
  • Transfer the Oreo crumbs to a mixing bowl, add the softened cream cheese, and stir or mash together until a thick, smooth dough forms and no streaks of cream cheese remain.
  • Scoop and roll the mixture into 24 balls about 1 inch in diameter, placing them on the prepared baking sheet.
  • Refrigerate the Oreo balls for 30 minutes, or until firm to the touch.
  • Place the white chocolate or white candy melts in a microwave safe bowl and melt in 20 to 30 second intervals, stirring between each, until smooth and fluid.
  • Using a fork or dipping tool, dip each chilled Oreo ball into the melted white chocolate, turning to coat completely, then tap gently on the side of the bowl to remove excess coating.
  • Return the coated balls to the parchment lined baking sheet, using the fork to nudge them into neat rounds while the coating is still soft.
  • Immediately press two mini marshmallows on top of each ball for bunny ears, spacing them slightly apart, and let the coating begin to set.
  • Melt the pink candy melts in a small microwave safe bowl in short intervals, stirring until smooth, then transfer to a piping bag or a small zip top bag with a tiny corner snipped off.
  • Pipe small pink noses and inner ear details on each bunny, and sprinkle with pink sugar sprinkles if using, then allow the pink candy to set.
  • Melt the black candy melts in another small bowl in short intervals, stirring until smooth, then transfer to a piping bag or small zip top bag with a very fine tip opening.
  • Pipe eyes, whiskers, and any additional facial features on each bunny, then let the decorations set at room temperature until firm.
  • Use the black edible food marker to add or refine tiny details such as pupils, lashes, or whisker dots once the candy coating has completely hardened.
  • Refrigerate the decorated Bunny Oreo Balls on the baking sheet until the coating is fully set, then transfer to an airtight container and store in a single layer in the refrigerator until ready to serve.

Notes

- If the Oreo and cream cheese mixture feels too soft or sticky to roll, chill it for 10 minutes before shaping the balls.
- To prevent smudging, make sure each layer of candy decoration sets before adding more detail or using the edible marker.
Keyword Bunny Oreo Balls, Easter dessert, no bake dessert, Oreo truffles, Vegetarian