Easter Egg Oreo Balls
Bite-sized no-bake Oreo truffles shaped like Easter eggs and dipped in pastel candy melts for a festive holiday treat.
Ingredients
Ingredients
- 36 Oreo cookies
- 8 oz cream cheese softened
- 16 oz pastel candy melts assorted colors
- 1/4 cup assorted sprinkles
- 1 tbsp edible glitter optional
- 2 tbsp additional crushed Oreos for garnish optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the Oreo cookies to a food processor and process into very fine crumbs.
- Transfer the Oreo crumbs to a medium mixing bowl.
- Add the softened cream cheese to the crumbs and mix with a spatula or clean hands until a smooth, thick dough forms with no visible streaks.
- Scoop about 1 tbsp of the mixture for each ball and shape into an oval egg shape, gently pressing the ends to resemble eggs.
- Place each shaped egg on the prepared baking sheet in a single layer without touching.
- Freeze the tray for 20 to 30 minutes, until the eggs are firm enough to handle without crumbling.
- While the eggs chill, place each color of candy melts in separate microwave-safe bowls.
- Microwave one bowl of candy melts at a time in 20 to 30 second intervals, stirring between each interval, until completely melted and smooth.
- Remove a few Oreo eggs from the freezer at a time, keeping the rest chilled so they stay firm for dipping.
- Using a fork or dipping tool, lower one Oreo egg into the melted candy, turning to coat completely.
- Lift the coated egg out, gently tap the fork on the edge of the bowl to remove excess coating, and slide it back onto the parchment-lined baking sheet.
- Immediately decorate the coated egg with sprinkles, glitter, or a pinch of crushed Oreos before the candy sets.
- Repeat the dipping and decorating process with the remaining eggs, reheating candy melts in short bursts if they begin to thicken.
- Optional: For drizzle accents, melt a contrasting color of candy melts, transfer to a small piping bag or zip-top bag with the corner snipped off, and drizzle over the set eggs.
- Let the Easter Egg Oreo Balls set at room temperature for 20 to 30 minutes or refrigerate for 10 to 15 minutes until the coating is firm.
- Store the finished Oreo balls in an airtight container in the refrigerator until ready to serve.
Notes
- Use regular, not double-stuf, Oreos for the best texture in the filling.
- Soften the cream cheese to room temperature so it mixes smoothly with the Oreo crumbs.
- If the mixture is too soft to shape, refrigerate the bowl for 10 to 15 minutes before forming the eggs.
- Keep the un-dipped eggs chilled and work in small batches to prevent them from getting too soft while dipping.
- You can use white chocolate or almond bark instead of candy melts if desired, but add a little vegetable oil for smoother dipping.
- Store Oreo balls in the refrigerator for up to 5 days or freeze for up to 2 months; thaw in the fridge before serving.
- Soften the cream cheese to room temperature so it mixes smoothly with the Oreo crumbs.
- If the mixture is too soft to shape, refrigerate the bowl for 10 to 15 minutes before forming the eggs.
- Keep the un-dipped eggs chilled and work in small batches to prevent them from getting too soft while dipping.
- You can use white chocolate or almond bark instead of candy melts if desired, but add a little vegetable oil for smoother dipping.
- Store Oreo balls in the refrigerator for up to 5 days or freeze for up to 2 months; thaw in the fridge before serving.