Easter Egg Oreo Balls
Delightful and easy-to-make treats combining Oreo cookies and cream cheese, coated in white chocolate, perfect for Easter celebrations.
Ingredients
Main ingredients
- 1 package Oreo cookies (about 14.3 oz)
- 8 oz cream cheese, softened
- 2 cups White chocolate (for coating)
- as needed Sprinkles (optional for decoration) Get creative with toppings!
Instructions
Preparation
- Begin by crushing the Oreo cookies into fine crumbs. A food processor works best for this task, or you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a mixing bowl, combine the crushed Oreo crumbs with the softened cream cheese. Blend until the mixture is smooth.
- Using your hands, take small portions of the mixture and roll them into egg shapes.
- Place the rolled egg-shaped balls on a baking sheet lined with parchment paper and freeze for about 30 minutes.
- While the eggs are chilling, melt the white chocolate in a microwave-safe bowl or a double boiler until smooth.
Coating
- Once the egg-shaped balls are firm, dip each one into the melted white chocolate, ensuring they are fully coated. Use a fork to lift them out and let the excess chocolate drip off.
- Place the coated balls back on the lined baking sheet and sprinkle colorful adornments on top before the chocolate sets.
- Transfer the baking sheet to the fridge and allow the chocolate to harden completely, usually taking about 30–45 minutes.
Serving
- Once set, serve the Easter Egg Oreo Balls as a sweet treat for family or share them at gatherings.
Notes
Store the Oreo Balls in an airtight container in the fridge for up to a week. For longer storage, freeze them.