Easter Egg Oreo Truffle Recipes

EASTER EGG OREO TRUFFLE

Steps:

• Line a baking sheet with wax paper and set aside.
• Using a food processor, grind Oreo cookies until you get thick crumbs.
• Place in a large bowl and mix in cream cheese.
• With your Oreo and cream cheese mixture, form egg shapes about 2 inches in size.
• Place on lined baking sheet.
• Freeze for 10 to 15 minutes.
• Melt white chocolate using the double-boiler method.
• Dip each Oreo egg in the melted chocolate, dunking the truffle in its entirety.
• Place on lined baking sheet.
• Add sprinkles.
• Allow chocolate to set completely before serving.

4-INGREDIENT EASTER EGG OREO TRUFFLES

Steps:

• Add the Oreos to a food processor, and pulse until evenly crumbled. Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.
• (If you don't have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.)
• Use a 1/4-cup ice cream scoop to portion the dough into 1/4-cup balls. Then roll by hand into egg shapes. Place the eggs on parchement-lined baking sheets, and chill in the refrigerator (or freezer) until hardened.
• Once the eggs have chilled, carefully heat the dark or semisweet chocolate in a microwave or double-boiler until melted and smooth. (*If the chocolate is too thick, add in a few teaspoons or shortening or coconut oil to thin.) Dip the egg in the melted chocolate, and roll around until it is evenly coated. Transfer the egg to another parchment-lined baking sheet and let cool. Repeat with remaining eggs. Then transfer to the refrigerator once more to cool until the chocolate has hardened.
• Melt the almond bark in a separate bowl, then either drizzle on the eggs with a fork or use a piping bag to pipe the chocolate on in your desired design.
• Serve immediately or refrigerate in a sealed container for up to 1 week.

OREO™ TRUFFLES

Steps:

• Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.
• Chop 8 oz of the candy coating; stir into dough mixture. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm.
• In small microwavable bowl, microwave half of remaining 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
• Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
• In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.