Ingredients
Scale
- 14.3 oz package (36 cookies) Golden Oreos, crushed into crumbs
- 8 oz cream cheese, room temperature
- 10 oz white candy coating
- Additional 1 oz of white candy coating per color, for decorating
- Gel icing colors
Instructions
- Crush the cookies: Add the Golden Oreos to a food processor and blitz until they’re fine crumbs. No food processor? Pop them into a zip-top bag and crush with a rolling pin. Just aim for a sand-like texture.
- Mix the filling: Combine the Oreo crumbs and cream cheese in a large bowl. Use a spatula (or your hands—don’t be shy!) to mix until the dough comes together. It should be smooth and easy to shape.
- Shape into eggs: Scoop about 1 1/2 tablespoons of the mixture and roll it into an egg shape with your hands. Repeat until you’ve used all the mixture. Place the eggs on a parchment-lined baking sheet and refrigerate for at least an hour. This step is key—it helps the eggs hold their shape during dipping.
- Dip in candy coating: Melt the 10 ounces of white candy coating in a microwave-safe bowl, stirring every 20 seconds to prevent overheating. Using a toothpick or fork, dip each chilled egg into the melted coating, letting the excess drip off before placing it back on the parchment. Gently twist the toothpick out and use a dab of coating to cover any holes.
- Decorate: Melt additional candy coating in small batches and tint with gel icing colors. Use a piping bag or a zip-top bag with the corner snipped to drizzle or pipe designs onto the eggs. Get creative—polka dots, stripes, or zigzags all look adorable.
- Set and store: Let the decorated eggs set completely before transferring them to an airtight container. Store them in the fridge for up to a week.
Notes
How to serve and display these treats
When it’s time to serve, arrange the Oreo eggs on a pretty platter or nestle them in paper candy cups for a bakery-worthy look. Scatter a few colorful sprinkles around the edges of the platter for an extra festive vibe. They’re perfect for Easter brunch, a dessert buffet, or even as edible gifts—just package them in cellophane bags tied with pastel ribbons.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert