Best Easter Egg Oreo Truffles Recipes

4-INGREDIENT EASTER EGG OREO TRUFFLES

Steps:

• Add the Oreos to a food processor, and pulse until evenly crumbled. Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.
• (If you don't have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.)
• Use a 1/4-cup ice cream scoop to portion the dough into 1/4-cup balls. Then roll by hand into egg shapes. Place the eggs on parchement-lined baking sheets, and chill in the refrigerator (or freezer) until hardened.
• Once the eggs have chilled, carefully heat the dark or semisweet chocolate in a microwave or double-boiler until melted and smooth. (*If the chocolate is too thick, add in a few teaspoons or shortening or coconut oil to thin.) Dip the egg in the melted chocolate, and roll around until it is evenly coated. Transfer the egg to another parchment-lined baking sheet and let cool. Repeat with remaining eggs. Then transfer to the refrigerator once more to cool until the chocolate has hardened.
• Melt the almond bark in a separate bowl, then either drizzle on the eggs with a fork or use a piping bag to pipe the chocolate on in your desired design.
• Serve immediately or refrigerate in a sealed container for up to 1 week.

EASTER EGG OREO TRUFFLE

Steps:

• Line a baking sheet with wax paper and set aside.
• Using a food processor, grind Oreo cookies until you get thick crumbs.
• Place in a large bowl and mix in cream cheese.
• With your Oreo and cream cheese mixture, form egg shapes about 2 inches in size.
• Place on lined baking sheet.
• Freeze for 10 to 15 minutes.
• Melt white chocolate using the double-boiler method.
• Dip each Oreo egg in the melted chocolate, dunking the truffle in its entirety.
• Place on lined baking sheet.
• Add sprinkles.
• Allow chocolate to set completely before serving.

EASTER EGG OREO TRUFFLES

Steps:

• Line a baking sheet with parchment paper and set aside.
• In a food processor finely crush the Oreo cookies.
• To a large mixing bowl, add the cookie crumbs and cream cheese and use a hand mixer to blend together until well combined.
• Use a cookie scoop to portion out approximately 1.5 TB of cookie mixture and gently shape into an egg shape. Place onto the prepared baking sheet. Repeat until out of mixture. It should make approximately 20 eggs.
• Cover with plastic wrap and place the entire baking sheet into the freezer for approximately 30 minutes.
• Meanwhile, melt your chocolates/candy melts by adding them to microwave safe bowls and heating in the microwave for 30 second increments, stirring in between, until fully melted and smooth.
• Use 2 forks to dip each egg into the chocolate and then let any excess drip off.
• Place the egg on parchment paper and immediately top with sprinkles and/or drizzle with more colors.
• Repeat with all the eggs.