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4-Ingredient Easter Egg Oreo Truffles

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4-Ingredient Easter Egg Oreo Truffles |

Hee hee — look what I made!

Actually look what we made! My designer friend, Meg, was the one who dreamed up the idea for these cute little truffles when she was in town visiting for a few days last week. I told her that I was long overdue for some sort of cutesy recipe on the blog. And being the fab designer that she is, she dreamed up a cutesy idea for Easter that turned out to be a little hip and classy-looking too. Because, you know, that’s how designers roll. ;)

But I’m so excited to share with you how to make these adorable Easter Egg Oreo Truffles! As the title points out, they only require 4 ingredients. And the base truffle recipe couldn’t be easier. The hardest part is just figuring how how to decorate them!

We actually couldn’t decide whether to go the classy brown/white route with regular chocolate Oreos, or make a white/pastel batch with golden Oreos. So of course, we did both. And I got a little photo-happy, so I’ll be sharing the more colorful batch in a post tomorrow. But for anyone who loves Oreos and decorating Easter Eggs, this is one recipe you’ve gotta try. Here’s the how-to!

4-Ingredient Easter Egg Oreo Truffles |

Actually, let me introduce you first to my friend, Meg. The web knows her now as the blogger and designer behind the site Bringing Design Home, where she shares all about transitioning from life as a city girl to living in a farmhouse with her husband in rural Oklahoma. (Sound like another blogger you might know??)

But I actually met her on a prom night wayyy back in the year 2000, when my cute date took me to an after party at his “cool friend” Meg’s house. Fourteen years of friendship later, I can confirm that this girl is in fact pretty darn cool. She’s amazingly talented and creative, she has a mega-heart for people, she’s a strong mama of an 18-month-old (with another one on the way!), and she’s one of those friends I fully expect to be in my life 14 years from now, and 14 years after that, and on and on.

You might say, she’s a good egg. ;)

4-Ingredient Easter Egg Oreo Truffles |

Speaking of which (like that transition?) — check out our eggs!!!

They are seriously too cute for you not to make this Easter. Here’s the simple tutorial.

4-Ingredient Easter Egg Oreo Truffles |

First, we begin with the rockstar ingredient of the recipe — Oreo’s.

4-Ingredient Easter Egg Oreo Truffles |

Pop those babies in a food processor and grind them up until they are nice and pureed. Then add in a block of cream cheese (1 block per package of Oreos), and blend until smooth. You may need to stir and  scrape the sides of the food processor bowl down a few times so that all of the mixture gets combined.

4-Ingredient Easter Egg Oreo Truffles |

Then use a 1/4-cup ice cream scoop (or a spoon) to portion the dough and roll it into balls. Then use your hands to shape those balls into the shape of eggs and place on a parchment-lined baking sheet. Feel free to make yours larger or smaller, but this was the size that worked best for us. Then pop them in the refrigerator or freezer until they are nice and firm.

Then melt some chocolate or almond bar until nice and smooth, and dip the eggs in until they are completely covered and transfer to another parchment-lined baking sheet. (Or if you want them to drip cleanly, you can place the dipped eggs on a cooling rack.)  Pop them back in the refrigerator/freezer again until the chocolate is hardened.

4-Ingredient Easter Egg Oreo Truffles |

And then if you’d like, use a piping bag to drizzle on a second color of melted chocolate.

We decided to go with white-on-brown for this batch. But be sure to check out tomorrow’s post for some colored options.

Alternately, you can also just keep the truffles plain with one color of chocolate. Or you can add some sprinkles or chopped nuts or crushed Oreos to the first coat of chocolate, instead of drizzling on a second. Whatever floats your truffle boat.

4-Ingredient Easter Egg Oreo Truffles |

I have to say, though, I loved how the simple 2-toned design came out!

4-Ingredient Easter Egg Oreo Truffles |

So fun and versatile and classy. And pretty easy to do!

4-Ingredient Easter Egg Oreo Truffles |

If you want to get extra cutesy, you can even attach a small strip of scrapbook paper or cardstock to a cupcake liner to make a little “Easter basket” for the eggs to be served.

But as cute as they are, I have to say that Oreo truffles taste even better than they look. So perfectly sweet and delicious with all of that classic Oreo flavor we all love. And did I mention the 2-ingredient filling? Yep, it doesn’t get much easier than that.

Big thanks to Meg for the inspiration for this recipe. And if you attempt it yourselves, be sure to send me pictures. Would love to see your creations!

4-Ingredient Easter Egg Oreo Truffles |

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4-Ingredient Easter Egg Oreo Truffles

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  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: About 10-12 eggs 1x


These Easter Egg Oreo Truffles are simple to make with just 4 ingredients, and they are such a fun treat for Easter!


  • 1 package classic Oreos (about 45 cookies*)
  • 1 (8 ounces) brick cream cheese, softened
  • 8 ounces (about 2 cups) dark or semisweet chocolate chips, melted (*see note below)
  • 4 ounces white almond bark, melted


  1. 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.
  2. (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.)
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately or refrigerate in a sealed container for up to 1 week.


*At the time that this recipe was published, there were approximately 45 cookies in a standard package of Oreos.  Now there are about 36.  Feel free to just use slightly less cream cheese if you don’t have enough cookies.

(I made a double batch for the photos, which I highly recommend doing.)

Be sure to also try the colored version of these — 4-Ingredient Easter Egg (Golden) Oreo Truffles!

4-Ingredient Easter Egg Golden Oreo Truffles |

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171 comments on “4-Ingredient Easter Egg Oreo Truffles”

  1. Hi ,

    These look so yummy! I’m going to my mother in laws for Easter and she lives 5 hours away. So just wondering if I made then if they would be okay for the car ride there. When I get there I can put them in the fridge. What do you think ?

  2. These look so cute, and I love Oreos! How do you pipe on the almond bark? I know if I heat it it will become liquid like, but how do I put that in a piping bag without it just falling out immediately? 

  3. Hi,
    Since I don’t live in the US, I don’t know what”1 package classic oreos” contains.  Could you let me know how many cookies are contained in 1 pkg so that I may attempt the recipe with a similar type of cookie that’s available in my country? Thanks for sharing and I really am looking forward to trying this! 

  4. Hi! These look so yummy and pretty! thanks for sharing:)

  5. Me and my niece made a batch today. Heavenly.
    Will insta and tag a picture of the outcome tomorrow.
    Sweet heaven !!! 
    Lovely greetings from Germany ((: and happy easter.

  6. These look amazing! I got semi-sweet for the coating and dark chocolate and white chocolate for the drizzle. Here’s hoping. 
    @ Mauryn there are 36 cookies in a package. 

  7. I am wanting to make these to feed 50 people. How many packs of Oreos and cream cheese will I need? 


    • Thanks Ashley! I would do 5x the recipe, so everyone can have at least one. That would mean you’d need 5 packages of Oreos, and 5 (8oz) bricks of cream cheese. Enjoy!

  8. Often make these use 3/4 of a block of cream cheese and then an extract i.e. Almond, raspberry, coconut etc. they are a wow,rolled in coconut after dipping!

  9. Since I cannot find organic almond bark, can I use white chocolate?

  10. With so many different flavors of Oreos the possibilities are endless!

  11. Hi was wondering if you can use double stuffed or does it have to be the regular?

  12. These turned out AMAZING!!!!! I’m hoping they last until Easter so I can put them in the kids baskets. I have them hidden.
    Thank you for awesome recipes. I also made the chocolate covered marshmallow recipe you posted, AWESOME!! Its the first time I’ve ever made, or thought of making, homemade marshmallows and they turned out great. Thank you for simplifying recipes, they’re so easy to follow. ?

  13. how many does it makr

  14. approximately how many truffles did 1 package of oreos make? 

    • Hi Jess! The recipe states (top left) this makes about 10-12 eggs (and that’s one package of Oreos). We hope you enjoy these! :)

  15. So mine didn’t come out pretty how did you dip it in the chocolate with out it breaking or did you pour the choc over it 

    • Hi Stacey! Oh no, we’re sorry to hear that! We’ve found that dipping the truffles in the melted chocolate works well (we use two forks to cradle the truffle and toss it gently so it gets coated evenly, then lift it out of the chocolate with both forks), letting the excess chocolate drip off before we place it on the baking sheet. We hope this makes sense and that it helps you next time!

  16. Hi from New Zealand.
    Made a belated Easter treat for hubby but these did not turn out in any way similar toothless photographed.
    The mixture was way too sloppy so added more oreos to get the right texture. Tried to dip in chocolate but really this was a nightmare. 
    I feel this recipe really required a high skill level to get to the result photographed on this website.
    They did however taste delicious!!

    • Hi Heather! We appreciate your feedback, so thank you for taking the time to share this with us. We’re sorry they were so fussy, and that they didn’t turn out right aesthetically. They can be kind of tricky to achieve the right consistency. We’ve found it helps when you’re coating them in the melted chocolate, if you can use two forks to kind of cradle them in the mixture (and the more excess chocolate you can drip off, the cleaner/neater they will look). We hope this is helpful — we’re glad you still found them tasty! :)

  17. Can i use white chocolate instead of white almond bark? Pls reply. Thank you!!

    • Hi Malyn — we haven’t tried that, so it’s hard to say (they’re definitely different), but we think the white chocolate would probably work.

  18. My 4 year old daughter and I made these eggs last year for Easter and they turned out great. Nicely looking and delicious too! We are getting ready to make them again for Easter – and I bet everyone who had one last year will be thrilled. Thank you.

  19. Hi! I just made these tonight for my Japanese church tomorrow.  We’re celebrating Easter a week early and this is one of the dishes I’m bringing to the potluck. Thanks for the recipe! 

    First of all, I wish I would have read through the comments and used forks instead of chopsticks! I’m American but I’ve adapted to chopsticks for cooking after so many years. When that didn’t work, I used my hands and wow! That was yummy and messy! Then I had to google how to make the chocolate thinner, trying milk first, which was a disaster and then trying oil, which worked great. But after some trial and error with a few ugly (but yummy) eggs,  I pulled it all together and they are lovely. Lesson learned. Always read the entire post before plowing forward. They’re adorable! Thank you! 

  20. Hey gals! 
    I know it’s been a while since a comment/update, I had some advice for those having trouble dipping the eggs… try freezing the eggs first then dip into the melted chocolate. They keep their form better this way and the chocolate quickly adheres to the cold surface. 

    Hope this helps! Happy egging! 

  21. When you refrigerate them after you have coated them, do they sweat enough after you get them out and before you decorate them that the decoration doesn’t stick?

    • Hi Christi! We haven’t had any issues with the decoration not sticking.

  22. can I use white chocolate instead of white almond bark?

  23. I haven’t had a chance to make this recipe yet, but the ingredients are on my shopping list. They look fabulous and don’t require kitchen skills I don’t have :) If they come out messy, so be it, but I think my granddaughter and I will have a blast making these.

    I now have a used food processor, but wanted to thank you for including instructions for folks who do not own one. Nothing is more frustrating than finding a fab recipe and discovering there is no indication of how one might improvise around the lack of a food processor.

    I do wish you’d specified which size package of Oreos. I am going to start with the typical size, not the family-size package.

  24. One package classic Oreo weighs how many grams?

  25. Really a frustrating experience…yes, the first stage of making and shaping the “eggs” was quite easy. But the second stage, dipping in the chocolate, was so difficult. I tried the two fork method, and it didn’t work well. I then went to the method I use when dipping buckeyes and used two wooden skewers, that was better, but still not really acceptable in the finished product. Finally, I lined up the eggs on parchment and spooned melted chocolate over the tops. This finally gave somewhat acceptable results, but then, there was a large puddle of chocolate around each egg. I’m now in the process of trying to trim off all the excess chocolate while maintaining the look of an egg. I’m hopeful that the final stage, decorating, will give me a means to camouflage the imperfections in the appearance of the chocolate. Seriously doubt I will spend this much time to ever try to make these again. Not at all like your efforts as shown in your photos.