Easter Egg Oreo Balls No Bake Recipe
A classic Oreo truffle recipe made in an egg shaped mold and drizzled in pastel candy then topped with Easter sprinkles
Equipment
- spoons
- Microwave safe bowl for melting candy
Ingredients
- 8 oz cream cheese softened
- 16 oz package Oreo sandwich cookies 36 cookies
- 18 oz yellow or white candy melts
- 1 cup Mix of pastel candy melts for drizzling
- Easter sprinkles
Instructions
- Place the Oreo cookies into a large ziploc bag and use a rolling pin or meat tenderizer to crush them into a small crumb 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 egg mold cavities, and press them in to form eggs in the mold.
- Place mold with cookie mixture into the freezer for one hour.
- Line a baking sheet with parchment paper. Remove the cookie eggs from the mold.
- Melt the white candy in the microwave according to package directions. Microwave 30 seconds then stir and then 15 second intervals until melted.
- Dip the cookie eggs into the melted candy to coat them. Use a spoon or candy ting to handle the eggs while dipping. Place them on parchment paper on the baking sheet. Freeze for 10 minutes to set.
- Add each of the colors of candy melts to separate piping bags or ziploc 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.
- Top with sprinkles and serve!
Nutrition
Serving: 0.25cupCalories: 301kcalCarbohydrates: 36gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 15mgSodium: 187mgPotassium: 91mgSugar: 26gCalcium: 21mgIron: 4mg
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