I’ve made these Easter Egg Oreo Balls every year without fail, and they’re always the first to disappear! They’re the perfect Easter dessert—super easy to make, and that Oreo filling coated in white chocolate is an Easter treat everyone loves. If you’re looking for a simple yet impressive addition to your Easter dessert spread, this is it!
White Easter Egg Oreo Balls
These Oreo balls are a simple, no-bake treat made by mixing crushed Oreos with cream cheese, shaping them into eggs, and dipping them in white chocolate.
Equipment
- Food processor
- Large mixing bowl
- Hand mixer
- Parchment paper
- Microwave-safe bowl
- Forks
Ingredients
- 8 ounces cream cheese softened
- 19.1 ounces Oreo cookies
- 8 ounces white almond bark or candy melts
- Easter sprinkles
Instructions
- Crush the Oreos: Place the Oreo cookies in a food processor and pulse until they are finely crushed. If you don’t have a food processor, you can also crush them in a Ziploc bag using a rolling pin.
- Mix the Filling: In a large mixing bowl, combine the crushed Oreos with the softened cream cheese. Use a hand mixer to blend everything until it’s well combined and smooth.
- Shape the Oreo Balls: Scoop about 1 ½ tablespoons of the Oreo mixture and roll it into an egg shape using your hands. Place the shaped balls onto a parchment paper-lined baking sheet. Put the sheet in the freezer for about 30 minutes to chill.
- Melt the Coating: While the Oreo balls chill, break the white almond bark or candy melts into small pieces and melt them in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until it’s smooth.
- Dip the Balls in Chocolate: Using two forks, dip each chilled Oreo ball into the melted chocolate, making sure it’s fully coated. Let any excess chocolate drip off before placing the ball back onto the parchment paper.
- Add Sprinkles: Immediately top the coated Oreo balls with festive Easter sprinkles. Repeat the dipping and decorating process for all the balls.
- Chill the Oreo Balls: Place the decorated Oreo balls back in the refrigerator for about 15-20 minutes to allow the chocolate to set and harden.
- Serve: Once the chocolate has hardened, the Oreo balls are ready to serve! Refrigerate any leftovers in an airtight container.
Notes & Tips (From Experience):
- Chill Time is Key: I’ve made these multiple times, and I’ve found that chilling the Oreo balls in the freezer for a full 30 minutes really helps them hold their shape when you dip them in the chocolate. Don’t rush this step—trust me, it makes a difference!
- Get the Right Texture: I always crush the Oreos as finely as possible. A food processor is great for this, but if you don’t have one, putting the Oreos in a Ziploc bag and using a rolling pin works just as well. Just make sure you crush them really well so the mixture sticks together.
- Make Sure the Chocolate is Smooth: When melting the almond bark or candy melts, heat in 30-second increments and stir between each round. This keeps the chocolate smooth and ensures it doesn’t burn. I’ve learned the hard way that chocolate can seize up if it’s overheated, so patience is key here!
- Sprinkles Go On Immediately: After dipping each Oreo ball, don’t wait too long to add the sprinkles—they stick best when the chocolate is still a bit soft. If the chocolate hardens too quickly, you might have trouble getting them to stick.
- Customize Your Flavors: I like to experiment with different types of Oreos. Golden Oreos, lemon-flavored Oreos, or even peanut butter-filled Oreos all add a fun twist to this recipe. You can also switch up the colored candy melts to match any theme, not just for Easter!
- Chill Again for the Best Results: After adding the sprinkles, pop the Oreo balls back into the fridge for at least 15-20 minutes. This really helps the chocolate set and ensures that the balls stay firm when you bite into them.
- Storage Tip: These Oreo balls last a long time in the fridge, and I’ve even frozen them for later (they freeze really well!). Just make sure they’re in an airtight container to keep them fresh.
- Make Them Fun: If you want to get even more creative, you can drizzle different colored chocolate over the eggs for a fun, colorful look. It’s an easy way to make them stand out on the dessert table!
I’ve made these countless times, and they’re always a hit. The key to making them perfectly is really in the chilling, the smooth chocolate coating, and having fun with the sprinkles!
