Easter Oreo Truffles

5 from 2 votes

Easter Oreo Truffles are made with an easy, classic Oreo truffle recipe then shaped into Easter eggs and decorated with a variety of nonpareils sprinkles. They are perfect for all your holiday celebrations.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 189kcal

Author: Lauren Harris

Ingredients

32 Oreo cookies (regular, not double stuffed)
8 ounces cream cheese (softened)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chocolate melting wafers
2 tablespoons unsalted butter
Easter colored sprinkles

Instructions

Line a large baking sheet with parchment paper.
Using a food processor, grind the Oreos up as fine as possible. Work in batches, if needed.
32 Oreo cookies
Add the Oreo crumbs to a large mixing bowl. Add in the cream cheese, vanilla and salt.
8 ounces cream cheese, 1 teaspoon vanilla extract, 1/2 teaspoon salt
Using an electric hand or stand mixer, blend the mixture until smooth.
Use a cookie scoop to scoop the mixture from the bowl and form into a tight, round, smooth ball. Add to the baking sheet and continue until the mixture is gone.
Use your fingers to create the egg shape. Flatten slightly. Then pinch the top of the ball into a rounded point. Gently pinch the bottom of the ball into a less rounded point (this will be the larger, bottom portion of the egg). Then pinch and shape the top and sides of each ball, refining your egg shape.
Place the baking sheet inside the refrigerator to chill for 1 hour and 30 minutes. Near the end of the chill time, begin to prep your candy wafers.
Add all of the wafers to a large microwave-safe bowl. Microwave on 50% power for 1 minute. Stir gently and add butter. Return the bowl to the microwave and heat on 30-second bursts, stirring in between, until silky smooth.
2 cups chocolate melting wafers, 2 tablespoons unsalted butter
Using two forks or dipping tools, dip each truffle inside the melted chocolate, covering completely. Work one truffle at a time, placing it back on the baking sheet after it’s covered.
Immediately top each dipped truffle with sprinkles. Slowly drop the sprinkles onto the truffles in a line formation from side to side creating a decorated Easter Egg look. Take your time doing this as the sprinkles can be tricky to form. Use any color combination you like for the sprinkles.
Easter colored sprinkles
Place the baking sheet back inside the refrigerator and allow to chill for 30 minutes.
Serve chilled.

Notes

Tips and Techniques

Nonpareils sprinkles work best with this recipe.
Top with sprinkles immediately after each truffle is dipped. Do not wait. These dry very quickly.
You can use milk chocolate, dark or white chocolate melting wafers for this recipe.
Store these truffles inside the refrigerator at all times to prevent sweating or cracking.

** Nutritional information is an estimate and may vary.

Nutrition