I have been SO ANXIOUS to share this adorable Oreo Truffle Eggs with you guys and today is the day! But I must say a few things and that would be real quick before I dive into today’s recipe.
The tough thing about working as a food blogger, is that we are like a magazine — we gotta be ahead of the times, people. And if you’re a blogger or an avid reader of blogs you know what i’m talking about, no one actually bakes Carrot cake on Easter or Christmas cookies on Christmas anymore, do they? Food bloggers and/or photographers usually bake holiday treats a good month to a month in a half prior to the holiday actually happening. Belive me….it takes time to perfect the recipe and to achive as much as possible decent photo.
That means Christmas cookies are baked on Halloween, Easter is basically done before St. Patrick’s Day, which is usually done the second Valentine’s Day and so on. Thankfully, my family is used to to eating Christmas treats or Easter candy eggs before holiday actually happening and thankfully they have no objections (and if they did, I would probably question my actual genetic relation to them because who complains about sweets?)
OK, OK….. I’m moving on today’s sweet treat.
4 ingredients is all you need. A package of Regular or Golden Oreos (it’s up to you), Cream Cheese, Chocolate chips and Almond bark or White chocolate. Still amazed at what you can make with only a few supplies. Nobody would ever know how easy these were to make by the way they taste. So creamy, rich, and enveloped by luscious milk chocolate.
Trust me when I tell you that these are extremely delicious!
- 1 package Oreos
- 1 (8 oz) package cream cheese, at room temperature
- 2 cup milk chocolate chips (you can use dark chocolate instead)
- 4 oz. white almond bark, melted (or white chocolate)
- Place the cookies in a food processor and pulse until they are fine crumbs.
- Add the cream cheese and pulse again until a sticky dough forms.
- Use your hands to form the dough into round balls(about 2 teaspoons),
- place them on a cookie sheet lined with wax paper and put into the freezer for at least 15 - 30minutes.
- Once the balls have chilled, shape the balls into egg shapes using a plastic bag.
- I used a gallon size ziplock bag so I could put my hand into the bag and form the egg shape without making a huge sticky mess.
- Melt the chocolate in the microwave.
- Using a fork, evenly coat each ball with chocolate.
- Use the fork to remove the truffle from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate.
- Place on the baking sheet and repeat with remaining Oreo eggs.
- Let the eggs sit until hard, about 15 minutes.
- Melt the white almond bark according to package directions.
- Place in a small baggie and cut a small hole in one corner.
- Carefully drizzle white almond bark over truffles.
- Refrigerate for 1 hour allowing to the egg truffles to become firm.