Easter Egg Oreo Balls
Colorful bakery-style Oreo truffles shaped like Easter eggs and dipped in pastel white chocolate.
Ingredients
Ingredients
- 1 package 14.3 oz Oreo cookies (about 36 cookies)
- 8 oz cream cheese softened
- 1 teaspoon vanilla bean paste optional
- 12 oz white candy melts or white chocolate chips
- 1 teaspoon coconut oil for thinning white chocolate chips (optional)
- Sprinkles sanding sugar, or extra melted chocolate for decoration (optional)
Instructions
- Place Oreo cookies with the cream filling into a food processor and pulse into fine crumbs, or crush cookies in a zip-top bag with a rolling pin until finely ground.
- Transfer Oreo crumbs to a large mixing bowl, add softened cream cheese and vanilla bean paste if using, and mix with a spoon or hand mixer until a smooth, thick dough forms with no visible streaks of cream cheese.
- Scoop about 1 tablespoon of dough, roll between your palms until smooth, then shape gently into an egg; place on a parchment-lined baking sheet and repeat with remaining dough.
- Refrigerate shaped Oreo eggs for 30 minutes or freeze for 15 minutes until firm and cool to the touch.
- Place white candy melts or white chocolate chips in a microwave-safe bowl; microwave in 20 to 30 second bursts, stirring between each, until completely melted and smooth, adding coconut oil if using to thin the coating.
- Divide melted coating into separate small bowls and tint each with a few drops of pastel food coloring, stirring until evenly colored.
- Using a fork, dip one chilled Oreo egg into the colored coating, turn to cover completely, tap the fork on the edge of the bowl to remove excess, then slide the coated egg back onto the parchment-lined baking sheet.
- While the coating is still wet, decorate with sprinkles, sanding sugar, or drizzle with another color of melted coating; repeat dipping and decorating with remaining Oreo eggs, working with one color of coating at a time.
- Let coated Easter Egg Oreo Balls sit at room temperature for about 15 minutes or refrigerate for 10 minutes until the coating is fully set and firm before serving or storing.
Notes
- Store Easter Egg Oreo Balls in an airtight container in the refrigerator for 5 to 7 days, with parchment between layers to protect the coating.
- For longer storage, freeze in a single layer until solid, then transfer to an airtight container and freeze for up to 2 months.
- For longer storage, freeze in a single layer until solid, then transfer to an airtight container and freeze for up to 2 months.