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 parchment-lined baking sheets, and chill in the refrigerator (or freezer) until hardened.

Once the eggs have chilled, carefully heat half of the almond bark in a microwave or double-boiler until melted and smooth.

Dip the egg in the melted almond bark, and roll around until it is evenly coated. Transfer the egg to another parchment-lined baking sheet and let cool. Repeat with remaining eggs.

Transfer to the refrigerator once more to cool until the chocolate has hardened.

Divide the remaining almond bark into separate bowls, then stir in your food coloring until the almond bark reaches your desired shade.

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