These 4-Ingredient Easter Egg (Golden) Oreo Truffles are so fun to make, and filled with that creamy Oreo truffle mixture we all love!
- 1 package Golden Oreos
- 1 (8 oz.) brick cream cheese, softened
- 1 lb. white almond bark, divided and melted (*see note below)
- gel food coloring
- 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 half of the almond bark in a microwave or double-boiler until melted and smooth. (*If the almond bark is too thick, add in a few teaspoons or shortening or coconut oil to thin.) Dip the egg in the melted almond bark, and roll around until it is evenly coated. Transfer the egg to another parchement-lined baking sheet and let cool. Repeat with remaining eggs. Then transfer to the refrigerator once more to cool until the chocolate has hardened.
- Divide the remaining almond bark into separate bowls (for however many colors you wish to use), then stir in your food coloring until the almond bark 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.
- Serve immediately or refrigerate in a sealed container for up to 1 week.
(I made a double batch for the photos, which I highly recommend doing.)