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Easter Egg Oreo Balls

Festive, bite-sized, no-bake truffles made from crushed Oreos and cream cheese, coated in vibrant pastel candy melts and decorated with drizzles and rainbow sprinkles.
Print Recipe
Prep Time 30 minutes
Total Time 2 hours
Servings: 36 balls
Course: Candy, Dessert, Snack
Cuisine: American, Holiday, Spring
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Truffle Centers
  • 1 package chocolate sandwich cookies (approx 36 cookies) like Oreos
  • 8 oz cream cheese full-fat, softened to room temperature
Coating & Decoration
  • 24 oz colored candy melts assorted pastel colors (pink, blue, yellow, etc.)
  • 4 oz white candy melts or white chocolate for drizzling
  • 1-2 tbsp coconut oil optional, to thin the chocolate
  • 0.25 cup rainbow nonpareil sprinkles

Equipment

  • Food processor or rolling pin
  • Large Mixing Bowl
  • Baking sheet
  • Parchment or wax paper
  • Microwave-safe bowls

Method
 

  1. Crush the entire package of cookies (including the filling) in a food processor until they form a fine crumb.
  2. In a large bowl, mix the cookie crumbs and softened cream cheese together until fully combined into a thick dough.
  3. Scoop out 1-tablespoon portions and roll them into smooth balls. Slightly pinch one end to form an egg shape if desired. Place on a wax paper-lined baking sheet.
  4. Freeze the rolled balls for 30-45 minutes, or refrigerate for 2 hours until very firm.
  5. Melt the pastel candy melts in microwave-safe bowls in 30-second intervals at 50% power, stirring until smooth. Add a little coconut oil if too thick.
  6. Dip the chilled truffles into the melted candy coating using a fork. Tap off excess coating and place back onto the wax paper.
  7. Once the base coat is set, melt the white candy melts, transfer to a zip-top bag, snip the corner, and drizzle over the truffles.
  8. Immediately add the rainbow nonpareil sprinkles onto the wet drizzle so they stick.
  9. Refrigerate for 15 minutes to fully set. Store in an airtight container in the refrigerator.

Notes

Keep the truffles refrigerated until serving. Do not dip warm truffles into hot chocolate or they will melt and crumble.