Description
Easter Egg Oreo Cookie Balls are a fun and festive no-bake treat, perfect for spring celebrations. These sweet bites combine crushed Oreos with cream cheese, shaped into eggs, and coated in colorful candy melts. They are easy to make and look adorable on any Easter dessert table!
Ingredients
- 36 Oreo cookies (Classic or Golden), crushed into fine crumbs
- 8 oz cream cheese, softened
- 12 oz white candy melts or white chocolate, melted
- Gel food coloring (optional)
- Sprinkles or candy decorations (optional)
Instructions
-
Prepare the Mixture:
In a food processor, crush the Oreos into fine crumbs. Mix in the softened cream cheese until a smooth, dough-like mixture forms. -
Shape into Eggs:
Roll the mixture into 1-inch balls and shape them into small egg forms. Place them on a baking sheet lined with parchment paper. -
Chill:
Refrigerate the Oreo eggs for at least 30 minutes, or until firm. -
Coat with Candy:
Melt the white candy melts according to the package instructions. Divide into small bowls and add gel food coloring as desired. -
Dip and Decorate:
Dip each Oreo egg into the melted candy coating, letting the excess drip off. Place back on the parchment paper. If using sprinkles or decorations, add them before the coating sets. -
Set and Serve:
Allow the candy coating to harden completely before serving. You can speed up the process by placing them in the refrigerator for 10-15 minutes.
Notes
- Store Oreo cookie balls in an airtight container in the refrigerator for up to a week.
- Get creative with your decorations—use pastel colors, stripes, or polka dots to match the Easter theme!