Five ingredients is all it takes to make these colorful Easter egg Oreo truffles. They are an Oreo and cream cheese base, rolled and shaped like Easter eggs. Then you dip in colorful chocolate, add Easter sprinkles and you have an easy no-bake Easter dessert that is ready to be served up to family and friends.
Ingredients Needed
Cream Cheese: Make sure the cream cheese is softened and at room temperature. Otherwise, it will not mix up properly with the other ingredients.
Oreo Cookies: Reach for some Oreo cookies that you will finely crush up using a food processor. Or use a rolling pin and Ziploc bag.
White Almond Bark: I used white almond bark as it sets up quickly, is sweet, and is perfect for making truffles.
Candy Melts: Reach for the colored candy melts of choice. I prefer the pastel look but use any colors you want.
Sprinkles: The sprinkles are optional but it adds a lot to the finished Easter truffles.
INGREDIENTS
- 1 8 ounce package cream cheese, softened
- 1 19.1 ounce package Oreo cookies
- White almond bark
- Colored Candy Melts
- Easter Sprinkles
INSTRUCTIONS
- In a food processor finely crush the Oreo cookies.
- Place the cookie crumbs and cream cheese in a large mixing bowl and blend together with a hand mixer until combined.
- Using a 1 ½ tablespoon scoop form the cookie mixture into balls and then gently shape into an egg shape.
- Place on a parchment paper lined sheet pan and pop in the freezer for 30 minutes.
- Meanwhile melt your chocolates.
- Melt the almond bark or candy melts in a microwave safe bowl in 30 second increments until melted and smooth.
- Using 2 forks dip each egg in the chocolate and gently shake off any excess.
- Place the egg on parchment paper and immediately sprinkle with sprinkles.
- Repeat with all the eggs.
- Serve!
- Refrigerate any leftovers.
