These Easter Egg Oreo Truffles are a twist on the classic Oreo truffle recipe perfect for the holiday. They’re formed in an egg-shaped mold and then drizzled with a pastel candy coating and topped with Easter sprinkles. Yum!
These are really easy to make and other than the one hour needed for chilling, you can have them ready with only about half an hour of work.
Easter Egg Oreo Truffles
Servings: 15
Prep time: 30 minutes
Chilling time: 1 hour
Storage: Store in an airtight container
Equipment Needed:
- Stand mixer or large bowl and hand mixer
- Silicone egg mold
- Spoons
- Microwave safe bowl for melting candy
- Piping bags or Ziploc baggies for drizzling candy
Ingredients:
- 8 oz cream cheese
- 1 package (16 oz Oreo Cookies)
- 18 oz white candy melts
- Mix of pastel candy melts for drizzling, 1 cup total
- Easter sprinkles
Directions:
Add the cookies to a large ziplock bag and use a rolling pin or meat tenderizer to crush them into a crumb type texture.
Add the cookies and cream cheese to a large bowl or bowl of a stand mixer and beat on medium until well combined.
Add the mixture to the mold cavities, and press to form into the mold.
Transfer to the freezer for one hour.
Line a baking sheet with parchment paper. Unmold the cookie eggs.
Melt the white candy in the microwave or a double boiler according to package directions.
Dip the cookie eggs into the melted candy, set on the baking sheet. Freeze for 10 minutes to set.
Add each of the colors of candy melts to separate piping bags or ziplock bags, and heat in 20 second intervals in the microwave, until melted; massaging the candy in the bags between heating sessions.
Snip off the ends with scissors, and drizzle over the candy coated eggs in a back and forth motion, using two colors per egg. Top with sprinkles.
Easter Egg Oreo Truffles
Equipment
- Stand mixer or large bowl and hand mixer
- Silicone egg mold
- Spoons
- Microwave safe bowl for melting candy
- Piping bags or Ziploc baggies for drizzling candy
Ingredients
- 8 oz cream cheese
- 16 oz Oreos
- 18 oz white candy melts
- 1 cup Mix of pastel candy melts for drizzling
- Easter sprinkles
Instructions
- Add the cookies to a large ziplock bag and use a rolling pin or meat tenderizer to crush them into a crumb type texture.
- Add the cookies and cream cheese to a large bowl or bowl of a stand mixer and beat on medium until well combined.
- Add the mixture to the mold cavities, and press to form into the mold.
- Transfer to the freezer for one hour.
- Line a baking sheet with parchment paper. Unmold the cookie eggs.
- Melt the white candy in the microwave or a double boiler according to package directions.
- Dip the cookie eggs into the melted candy, set on the baking sheet. Freeze for 10 minutes to set.
- Add each of the colors of candy melts to separate piping bags or ziplock bags, and heat in 20 second intervals in the microwave, until melted; massaging the candy in the bags between heating sessions.
- Snip off the ends with scissors, and drizzle over the candy coated eggs in a back and forth motion, using two colors per egg. Top with sprinkles.
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