These Oreo Truffle Easter Eggs are adorable and such a fun dessert to make with the family!
I love these Oreo Truffles! They look fancy and taste amazing. Bring these to a party and everyone will think you spent hours making them. They don’t have to know that there’s only 3 ingredients! Seriously….3 ingredients!!
I always make these around Christmas time but I thought that making them into Easter eggs would be fun! I love the way they turned out.
I promise that no one will be disappointed if they find these in their baskets Easter morning!
What you’ll need:
You will probably have a lot of these ingrediets right in the pantry. I always have almond bark on hand, since it lasts forever if it’s sealed well. Same with the cream cheese! If it’s on sale I like to have one ready to go in the fridge.
As for the sprinkles, these are only $1-2 and you can readily find spring colors at Walmart, Michael’s, Hobby Lobby and more. I always buy the smallest container since these seem to go a long way.
You will also need food coloring, and honestly it doesn’t matter at all which brand you have. The gel ones work nicely, but if you don’t have the gels, don’t stress. It will only be used to decorate your icing for the colored part of the Oreo Easter Eggs. So, if you have only a couple colors or not much left, that’s ok! These Easter Eggs will all look different anyway, so get creative.
You will also need one package of Oreos (the picture shows a family sized container, I bought that size because I know my kids will sneak away with some! All you need is the normal size package for this recipe.
For the one 8 oz. package of cream cheese, start with about 4 oz and add more until you get the consistency you prefer. I really like a dryer, more crumbly Oreo ball texture if that makes sense. They can be a little on the dry side and be just fine, but if you get *too much* cream cheese in there, it doesn’t come back out!
A good cooking tip I remember from years ago is that when you’re adding wet ingredients, go slowly. You can always add more, but you can’t take it out. Depending upon your altitude, and humidity where you live, the consistency and how much cream cheese you need will vary a bit. Just be cautious not to add too much at once, and these will turn out beautifully!
Steps for Your Easter Egg Oreo Truffles:
Optional for decoration-you can also get creative with your icing, food coloring, sprinkles,crushed cookie pieces, candies etc. If you’re having the kids decorate these for Easter, the more decorations the better!
You will also need a food processor or blender, wax paper, mixing bowl, microwavable bowl, baking sheets, spoons.
Crush one package of Oreos in a food processor. If you don’t have a food processor you can use a blender instead.
Warm the cream cheese for about 30-45 seconds in the microwave to soften it. Start with about 4 oz of cream cheese. Mix the crushed Oreos and cream cheese together. Keep adding cream cheese until you reach the texture you like. It will almost be the consistency of dough.
Line a baking sheet with wax paper. Take about 1 tablespoon worth of the dough mixture in your hand and roll it into an egg shape. Place on the lined cookie sheet. I was able to roll out about 4 dozen eggs, but it will differ depending on how small or large you make them.
Decorating Your Oreo Truffle Eggs:
Melt ½ of the package of Almond Bark in a microwave safe container. Start with 60 seconds, check. Then continue with 30 second intervals checking each time.
Place the sheet with the dough eggs in the fridge to cool and firm up. You may want to stick them in the freezer for a little while. They need to be firm to dip in chocolate.
Now take each egg individually and dip it into the chocolate. Roll it around with a spoon to make sure it gets completely coated. Then remove it, making sure to let all excess chocolate drip off. Place on a new baking sheet lined with wax paper.
Continue to do this will all the eggs. Place them in the fridge to cool and harden. It only takes about 10 minutes.
Now you can leave them like that, drizzle them with chocolate, crushed Oreo pieces or decorate them! I colored some icing and tried to make them look like decorated Easter eggs. If you don’t have icing tools you can put icing in a sandwich bag and snip the corner off and use it the same way!
Now all that’s left to do is enjoy!
You can easily set these out in an Egg Holder as pictured below. A pretty dessert tray or wrapping them individually in treat bags and setting them out on your Easter tablescape is also a way to make each guest feel spoiled.
I just love a simple Easter dessert since we have so many candy treats on Easter, and this dessert appeals to those that may not want more candy after their Easter dinner. Hope you get a chance to enjoy this recipe!
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Print Recipe Here:
- • 1 package of Oreo cookies
- • 1 package of Almond Bark (microwavable)
- • 8 oz. Cream cheese
- • 16 oz. White Frosting
- • gel coloring
- • sprinkles
- Equipment needed:
- • Food Processor/Blender
- • Mixing bowls
- • Baking Sheet
- • Wax Paper/Parchment Paper
- • Spoon
Crush one package of Oreo's in a food processor.
Warm the cream cheese for about 30-45 seconds in the microwave to soften it.
Start with about 4 oz of cream cheese.
Mix the crushed Oreo's and cream cheese together.
Keep adding cream cheese until you reach the texture you like. It will almost be the consistency of dough
Line a baking sheet with wax paper.
Take about 1 tablespoon worth of the dough mixture in your hand and roll it into an egg shape.
Place on the lined cookie sheet.
Place the baking sheet with the dough eggs in the fridge to cool and firm up. You may want to stick the them in the freezer for a little while.They need to be firm to dip in chocolate.
Melt 1⁄2 of the package of Almond Bark in a microwave safe container. Start with 60 seconds, check. Then continue with 30 second intervals checking each time.
Take each egg individually and dip it into the chocolate. Roll the egg around with a spoon to make sure it gets completely coated. Then remove with a fork making sure to let all excess chocolate drip off.
Continue to do this with all the eggs.
Place on a new baking sheet lined with wax paper. Place in fridge to cool and harden for 10 minutes.
Decorate them with colored icing, sprinkles, drizzle with chocolate, or crushed Oreo pieces.
If you don't have icing tools, you can put icing in a sandwich bag and snip the corner off and use it the same way!
Depending on how small or large you make them, the total number can vary.
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 66mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 1g