Oreo Truffle Easter Eggs

Apparently I was feeling guilty about depriving you of sugar-filled recipes last week.  So this week I am going to send you on a sugar overload.  Just go with it.

I make these Oreo Truffles at Christmas usually, but I decided to make them for Easter this year and shape them like eggs!  My baby sister loves them, and since I love her, I made them especially for her.

I used the "Spring" Oreos! They're fun. (They would be even more fun if that filling was pink.)

 
Having a food processor expedites the dough making process.  When I was in my early 20s, I received high-end kitchen appliances for most major holidays.  It was glorious.  I am not your average girl.  In my defense, I have never claimed to be. 

 

 
 
 
 
Cream cheese + Oreos = oh. my. god.  Just do me a favor. Remove the blade from your food processor before you stick your fingers, tongue, or face into this dough. Safety first. Gluttony second.

 
Using your hands, shape the dough into eggs and place them in the freezer for 30 min. And then...

 

 
Dip them in chocolate! I used light cocoa and white Candy melts but you could use pastel colored candy melts too!  That would be so festive. (I would actually be a little jealous if you did that. I might have to go back to Michaels and get more pastel colored candy melts now) You could also just use semi-sweet and white chocolate chips.

 
 Almost too cute to eat. Almost. 

Here's the recipe!

Oreo Truffle Eggs

Makes 25 eggs

Ingredients:

1 package Oreos

1 8oz block cream cheese

14 oz. chocolate candy melts

14 oz. white candy melts

Directions:

Crush Oreo cookies into fine crumbs using a food processor.  Cut the cream cheese into cubes and add it to the Oreo crumbs.  Let your food processor combine the two until a soft dough forms.

Using a tablespoon and your hands, form the dough into egg shapes and sit them on a parchment paper lined pan.  Freeze the eggs for 30 min.

Melt the candy melts in 2 separate bowls in the microwave according to package directions.  Don’t overheat, and stir rigorously until they are smooth.

Dip the eggs into the melted chocolate to coat, and return to parchment paper lined pan.  I found it easiest to dip the eggs using a large spoon and tapping off the excess.  If a puddle of chocolate forms around the base of your eggs, outline them with a toothpick, and when the chocolate hardens, it will easily break away.

Return the eggs to the freezer to harden.  I store them in the freezer, as I particularly enjoy them cold!

Enjoy!

 

Comments

[Jenn D.]

Hmmmm, Claire-Bear and I might just have to make these!!! Thanks for sharing your recipe!