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Indulge in these delicious Oreo Easter Eggs, a delightful no-bake treat crafted from crushed Oreos and cream cheese, coated in chocolate, and adorned like Easter Eggs, making them the perfect addition to your spring and Easter celebrations.
If you’re seeking a simple, no-bake Easter dessert that everyone will adore, look no further than these Oreo Easter eggs. They embody all the goodness of classic Oreo Balls but are elegantly dressed for the Easter season.
These delightful candy eggs are uncomplicated to prepare with just a handful of ingredients and are ideal for crafting with children. Dip them in chocolate, embellish with sprinkles, or drizzle colorful candy melts to infuse a festive flair into your Easter baskets and dessert spreads.
Ingredients You’ll Need
Don’t forget to refer to the complete printable recipe card at the end of the post.
- Oreo Cookies
- Cream Cheese
- Melting Chocolate (various colors)
- Sprinkles or colored sugar
Instructions
- Add Oreo cookies and cream cheese to a food processor. Pulse until crushed and combined.
- Use a cookie scoop to form balls of dough and shape them into eggs.
- Chill the eggs before decorating.
- Dip the eggs in melted chocolate and decorate with sprinkles or other colors.
- Allow the chocolate to set before serving.
Nutrition information: Calories: 217 kcal, Carbohydrates: 24g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 122mg, Potassium: 107mg, Fiber: 1g, Sugar: 18g, Vitamin A: 158 IU, Vitamin C: 0.1 mg, Calcium: 49 mg, Iron: 2 mg.
Please note that nutrition information is an estimate.
Tips & Suggestions
- Consider using almond bark for white chocolate and candy melts for colorful coatings.
- Opt for brighter colors to prevent the dark filling from showing through.
- Experiment with different Oreo flavors, such as Golden Oreos.
- Decorate with festive sprinkles or colored sugar for added charm.
Storage
Store the Oreo Easter eggs in the refrigerator to maintain freshness. They can be kept in an airtight container for up to 2 weeks or frozen for up to 3 months.
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