Easter Bunny Oreo Balls
These Easter Bunny Oreo Balls are the perfect sweet treat for Easter! With a tasty Oreo center dipped in sweet white chocolate, this fun dessert is as delicious as it is adorable!
Servings 36
Calories 619kcal
Ingredients
- 1 package 14.3 ounce OREO cookies
- 8 ounces cream cheese
- 16 ounces white candy melts
- 36 mini marshmallows
- Pink sugar sprinkles
- 36 pink chocolate balls
- 36 white chocolate balls
- 72 small candy eyes
Instructions
- Line a baking sheet with wax paper or parchment paper.
- Put the cookies into your food processor and pulse until you get a crumb-like texture.1 package
- Cut cream cheese into chunks and add it to the cookie crumbs.8 ounces cream cheese
- Pulse the mixture until ingredients are well blended.
- Use a small cookie scoop to make cookie balls (about 1-inch diameter). Roll each one in the palms of your hands to form a smooth, round ball.
- Place balls on cookie sheet. For best results, place the cookie tray in the freezer for about 30 minutes before decorating. (optional).
- Place candy melts into a large bowl and microwave for 30 seconds. Continue to microwave in 15 second intervals, stirring in between, until chocolate is melted and smooth.16 ounces white candy melts
- Drop balls one or two at a time into the melted white chocolate.
- Once the ball is entirely coated, remove it from the chocolate. I like to use a fork for this. Tap fork against the edge of the bowl to remove any excess chocolate, then place cookie ball on the prepared baking sheet.
- Cut the miniature marshmallows in half diagonally to make the bunny ears.36 mini marshmallows
- Immediately press the cut side of the mini marshmallow into the sanding sugar. Repeat with the remaining marshmallows.Pink sugar sprinkles
- Once the chocolate has set, add the bunny features to the cookie balls. Use the remainder of the melted chocolate and a toothpick to attach the decorations to the body of the bunny.36 pink chocolate balls, 36 white chocolate balls, 72 small candy eyes
- Place the cookie sheet in the refrigerator and chill for about 1 hour or until firm.
Notes
- If you’re using candy melts for the chocolate coating and the consistency isn't as thin as you like, try adding a little vegetable shortening or coconut oil to the candy as you're melting it. You can also use Wilton EZ Thin Dipping Aid. It's specially designed to give your chocolate a smoother texture.
Nutrition
Serving: 1g | Calories: 619kcal | Carbohydrates: 80g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 26mg | Sodium: 117mg | Sugar: 70g