Ingredients
1 (14.3-ounce) package regular Oreo cookies
1 (8-ounce) block full-fat cream cheese, softened
16–24 ounces candy melts, in various pastel colors
Easter-themed sprinkles or other decorations
1 teaspoon coconut oil or vegetable shortening (optional)
Instructions
1. Crush the entire package of Oreos into fine crumbs using a food processor or a rolling pin.
2. In a large bowl, mix the Oreo crumbs and softened cream cheese until a thick, dough-like consistency forms.
3. Scoop about 1.5 tablespoons of the mixture, roll into a ball, and taper one end to create an egg shape.
4. Place the shaped eggs on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.
5. Melt the candy melts in separate bowls in the microwave in 30-second intervals, stirring until smooth.
6. If the melted candy is too thick, stir in a teaspoon of coconut oil.
7. Dip each chilled Oreo egg into the melted candy to coat it completely.
8. Place the coated egg back on the parchment paper and immediately add sprinkles.
9. Let the eggs set at room temperature for about an hour or in the refrigerator for 15-20 minutes until the shell is hard.
Notes
Ensure cream cheese is fully softened for smooth mixing. Chilling the shaped eggs before dipping is crucial to prevent them from crumbling. Store finished Oreo balls in an airtight container in the refrigerator for up to one week.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 oreo ball
- Calories: 145 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg