Easter Egg Oreo Balls (Printable version)

Creamy chocolate-coated Oreo treats shaped like festive Easter eggs. A no-bake dessert combining crushed cookies and rich cream cheese.

# Ingredient list:

01 - 36 Oreo cookies (about 1 standard package)

02 - 8 oz cream cheese, softened

03 - 12 oz semi-sweet or white chocolate, chopped or in chips

04 - Assorted colored candy melts or food coloring (optional, for decoration)

05 - Sprinkles, edible glitter, or colored sugar (optional)

01 - Line a baking sheet with parchment paper and set aside for later use.

02 - In a food processor, pulse Oreo cookies (with filling) until finely crushed into uniform crumbs.

03 - Add softened cream cheese to the crushed cookies. Blend until a thick, uniform dough forms and no dry crumbs remain.

04 - Scoop out tablespoon-sized portions and shape each into an egg shape. Place on the prepared baking sheet.

05 - Freeze the shaped balls for 30 minutes, or until firm enough to handle without breaking.

06 - In a microwave-safe bowl, melt the chocolate in 20-second intervals, stirring between each, until completely smooth.

07 - Using a fork, dip each chilled Oreo egg into the melted chocolate, letting excess drip off. Return to the baking sheet.

08 - If desired, drizzle with colored candy melts or decorate with sprinkles before the chocolate sets.

09 - Chill in the refrigerator for at least 15 minutes to set the coating. Serve cold or at room temperature.

01 -

They are ridiculously simple but look like you spent hours making something fancy and impressive
The creamy chocolate cookie interior combined with smooth chocolate coating creates the most perfect texture that keeps people coming back for more

02 -

Do not skip the freezing step because warm eggs will slide right off your fork into the melted chocolate creating a mess that is nearly impossible to fix
If your chocolate becomes too thick while dipping add one teaspoon of coconut oil or vegetable shortening to thin it back out

03 -

Keep a small bowl of warm water nearby to dip your fingers in while shaping the eggs it makes the process so much smoother and less messy
If you are making these for a specific holiday tint white chocolate with gel food coloring instead of liquid to avoid seizing