Easter Egg Oreo Truffles

4.74 from 19 votes

Easter Egg Oreo Truffles are no-bake, made with just five ingredients, fun for kids to decorate, and the perfect addition to an Easter sweets table.

Prep Time 15

Chill Time & Decorating Time 45

Total Time 1

Servings eggs

Line a baking sheet with parchment paper and set aside.
In a food processor finely crush the Oreo cookies.
19.1 ounce Oreo cookies
To a large mixing bowl, add the cookie crumbs and cream cheese and use a hand mixer to blend together until well combined.
8 ounce cream cheese
Use a cookie scoop to portion out approximately 1.5 TB of cookie mixture and gently shape into an egg shape. Place onto the prepared baking sheet. Repeat until out of mixture. It should make approximately 20 eggs.
Cover with plastic wrap and place the entire baking sheet into the freezer for approximately 30 minutes.
Meanwhile, melt your chocolates/candy melts by adding them to microwave safe bowls and heating in the microwave for 30 second increments, stirring in between, until fully melted and smooth.
Colored Candy Melts
Use 2 forks to dip each egg into the chocolate and then let any excess drip off.
Place the egg on parchment paper and immediately top with sprinkles and/or drizzle with more colors.
Easter Sprinkles
Repeat with all the eggs.

White almond bark or chocolate melts both work—chocolate makes a pretty option too.
Mix and match colorful candy melts for dipping and drizzling.
Sprinkles should be added before the candy hardens so work quickly.
No food processor? Crush Oreos in a zip-top bag using a rolling pin.
Use any flavor of Oreos you like. The "Easter" edition is cute but you'll be crushing them and won't see the cute designs.
Store leftovers covered in the fridge for up to 4 weeks. Truffles may be frozen in a freezer safe container for up to 3 months.