Ingredients
Method
Preparation
- Add the Golden Oreo cookies to a food processor or blender and crush into crumbs.
- Mix the cream cheese and cookie crumbs together in a bowl until well combined. You should easily be able to form balls.
- Form Easter eggs from the cookie mixture using about 1 1/2 tablespoons per egg.
- Put the eggs in the fridge for about 1 hour to firm up a bit.
Dipping
- Melt the 10 ounces of white candy coating and dip the chilled eggs into the melted candy coating.
- Set on parchment paper to dry. Use a toothpick for dipping and put the toothpick into the bottom of the egg when you dip them.
- Lightly shake off excess candy coating, then set the egg on the parchment paper and gently twist the toothpick while pulling it out.
- Use a little dab of candy coating to fill in the hole where the toothpick was.
Decorating
- Once dry, melt your additional candy coating colors, one at a time, and add gel icing color until you have the color you want.
- Pipe or drizzle the colors over the Oreo eggs.
Notes
Store Oreo eggs in an airtight container in the fridge. They keep well for about 1 week. To freeze, place the chilled, coated eggs on a tray and freeze until firm, then transfer to a freezer-safe bag or container with parchment between layers. They will keep in the freezer for up to 2 months.