Ingredients
Equipment
Method
- Step 1: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin or heavy skillet.
- Step 2: In a large bowl, combine the Oreo crumbs with softened cream cheese and mix until uniform and smooth, forming a dough-like mixture.
- Step 3: Scoop about a tablespoon of the mixture and roll it between your palms into an egg-shaped ball. Place each ball on a parchment-lined baking sheet.
- Step 4: Freeze the shaped balls for 20–30 minutes to firm up for easier dipping.
- Step 5: Melt the candy melts in microwave-safe bowls in 30-second bursts, stirring between until smooth. Use different colors as desired.
- Step 6: Dip the frozen Oreo balls carefully into the melted candy melts using a spoon or fork. Let excess drip off and place back on the parchment paper.
- Step 7: Quickly decorate with sprinkles, edible glitter, or other toppings before the coating sets. Optionally drizzle contrasting colors for effect.
- Step 8: Let the coated eggs set at room temperature or refrigerate for 10–15 minutes until firm. Once set, enjoy or package as gifts.
Notes
Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Bring to room temperature before serving for best texture.
Try swapping Oreos for other sandwich cookies or use mascarpone or Neufchatel cheese for a lighter filling. Add vanilla or cinnamon for extra flavor.