4-Ingredient Easter Egg Oreo Truffles Recipe

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.

Use a ¼-cup ice cream scoop to portion the dough into ¼ 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 the dark or semisweet chocolate in a microwave or double-boiler until melted and smooth. 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.

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 any desired design.

Serve immediately or refrigerate in a sealed container for up to 1 week.