Ingredients:
- 8 ounces cream cheese, softened
- 19.1 ounces Oreo cookies
- White almond bark
- Colored candy melts
- Easter sprinkles
Directions:
Step 1: Crush the Oreos
Place the Oreo cookies in a food processor and pulse until finely crushed into crumbs.
Step 2: Mix the Dough
Add the Oreo crumbs and softened cream cheese to a large mixing bowl.
Blend with a hand mixer until fully combined and smooth.
Step 3: Shape the Eggs
Using a 1 ½ tablespoon scoop, portion the mixture into balls.
Gently shape each ball into an egg shape.
Place on a parchment-lined baking sheet and freeze for 30 minutes to firm.
Step 4: Melt the Chocolate
While the eggs chill, melt the almond bark or candy melts in a microwave-safe bowl.
Heat in 30-second intervals, stirring between each, until smooth.
Step 5: Coat the Oreo Eggs
Using two forks, dip each chilled Oreo egg into the melted chocolate.
Gently shake off excess and place back onto parchment paper.
Step 6: Decorate and Set
Immediately top with Easter sprinkles while the coating is still wet.
Repeat with remaining eggs and allow the chocolate to fully set.
Step 7: Serve and Store
Serve once set.
Refrigerate leftovers in an airtight container to keep fresh.
Tips & Variations
- Use pastel-colored candy melts for a more festive look.
- Add drizzle details with contrasting candy melts after coating sets.
- These can be made up to 3 days ahead and stored refrigerated.