Easter Egg Oreo Balls Recipe
Transform Oreos into adorable, no-bake Easter eggs! These creamy, chocolate-dipped treats are easy to customize with pastel colors and sprinkles, making them a festive hit for parties, baskets, or gifting.
Ingredients
- 36 Oreo cookies with filling
- 8 oz cream cheese softened
- 12 oz melting chocolate white, milk, or dark; pastel-colored for Easter
- Sprinkles edible glitter, or mini candies (for decorating)
Instructions
- Crush Oreos: Pulse Oreos in a food processor until finely ground (no large chunks).
- Mix dough: Add softened cream cheese to crumbs and blend until fully combined. The mixture should hold together when pressed.
- Shape eggs: Roll dough into 1-inch oval "eggs." Place on a parchment-lined tray and refrigerate for 1 hour.
- Melt chocolate: In a microwave-safe bowl, melt chocolate in 20-second intervals, stirring until smooth. Add oil-based food coloring for pastel hues if desired.
- Dip & decorate: Use a fork to dip each chilled Oreo egg into melted chocolate. Tap off excess, return to the tray, and immediately add sprinkles.
- Set: Refrigerate for 30 minutes to harden the chocolate. Serve chilled!
Notes
Substitutions: Use gluten-free Oreos for dietary needs.
Storage: Keep in an airtight container in the fridge for up to 1 week.
Freezing: Freeze undipped balls for up to 3 months; thaw before coating.
Pro tip: For glossy chocolate, temper it properly or add a pinch of coconut oil while melting.