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.
