Easter Egg Golden Oreo Truffles
Golden Oreo truffles are shaped into eggs for Easter! This four ingredient, no-bake dessert is a fun springtime treat.
Spring is flying by! It’s hard to believe Easter is in a few weeks. I’ve been brainstorming plenty of spring recipes and today I’m sharing a four ingredient no-bake treat—golden oreo truffles!
Oreo truffles have got to be one of the easter no-bake desserts. It’s literally oreos and cream cheese blended together and shaped into truffles. The beauty of this recipe (other than the simplicity) is that you can use literally any type of oreo.
For these truffles I used golden oreos, which are as addicting as traditional oreos despite the fact that they are chocolate-less. Toss a whole package into a food processor to crush up the oreos (filling included) and then add a block of cream cheese.
And that’s it. That right there is your truffle mixture. It’s so simple, yet so delicious. Now let’s get into the fun stuff.
With Easter on it’s way, I figured how hard could it be to make golden oreo truffles into the shape of eggs? It wasn’t difficult at all. In fact, it was fun. I rolled a tablespoon of dough into a ball per usual, but then flattened it slightly. For some I domed the top a bit to make them truly egg-shaped.
I scooped the dough using my [easyazon_link identifier=”B01I5IZ986″ locale=”US” tag=”ifyogiablaki-20″]cookie dough scooper[/easyazon_link]. I find it makes all the truffles more or less the same size.
After shaping the dough, place the truffles on a parchment paper-lined cookie sheet and chill for 20 minutes in the refrigerator. This will firm up the dough making it easier to dip into the candy melt coating. If you want to speed up the process, you can put the truffles in the freezer for 10 minutes.
For the coating, I used [easyazon_link identifier=”B0061TXSOE” locale=”US” tag=”ifyogiablaki-20″]white candy melts[/easyazon_link], but [easyazon_link identifier=”B00H3T7BR6″ locale=”US” tag=”ifyogiablaki-20″]white chocolate melts[/easyazon_link] are also a good choice. If you’re not a white chocolate or candy melt fan and desperately need your chocolate fix, then simply dip these truffles in melted chocolate!
So any way, the fun part—decorating! I choose to sprinkle my golden oreo truffles with pastel sprinkles I found at HomeGoods. However, the decorating possibilities are endless. If you’re feeling really adventurous, try dying the white chocolate a different color or buy pastel candy melts.
And then there’s always the possibility of using an icing bag and piping your own design on each egg! I was strapped for time so I went the sprinkle route. Still fun and festive, but less time consuming 🙂
Love Oreos? Try these classic Oreo truffles.
Another perk to this recipe, you can make it ahead of time. The truffles stay well in the fridge for up to a week or you can store them in the freezer for up to three weeks. Either option, be sure to dip the truffles in the candy melts before storing otherwise they will dry out!
I liked making these truffles for Easter, but there are plenty of other holidays that would be fitting for this treat. What occasion would you make golden oreo truffles for?
Easter Egg Golden Oreo Truffles
- 1 package Golden Oreos
- 1 cup (8 oz.) cream cheese, , room temperature
- 1 lb. white chocolate melting wafers or white almond bark
- Add the golden 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.
- Scoop about two tablespoons of the mixture and roll by hand into egg shapes. Place the eggs on parchment-lined baking sheets, and chill in the refrigerator (or freezer) until hardened, about 20 minutes.
- Once the eggs have chilled, carefully heat half of the white chocolate (or almond bark) in a microwave or double-boiler until melted and smooth.** Dip the egg in the melted white chocolate, and roll around until it is evenly coated. Transfer the egg to another parchment-lined baking sheet and let the cool. Repeat with remaining eggs. Then transfer to the refrigerator once more to cool until the chocolate has hardened.
- Divide the remaining white into three separate bowls (or however many colors you wish to use), then stir in your food coloring until the white chocolate reaches your desired shade. Either drizzle the colored almond bark on the eggs with a fork or use a piping bag to pipe the almond bark on in your desired design.
- Store in an airtight container for up to a week.
- If you don't have a food processor, Oreos can be crushed in a large Ziploc bag (I like to use a rolling pin in this method). The stir in the cream cheese by hand.
- If the almond bark is too thick, add in a few teaspoons of shortening or coconut oil to thin.
Recipe adapted from Gimme Some Oven.