These Golden Oreo Easter Eggs are a no-bake spring dessert made with crushed Golden Oreos and cream cheese, dipped in smooth white candy coating and decorated with pastel colors. Easy to make, fun to decorate, and perfect for Easter baskets, parties, and holiday dessert tables.
**For the Oreo Eggs**
1 package (36 cookies) Golden Oreos, cream filling included
8 oz (225 g) full-fat cream cheese, room temperature
**For Coating & Decoration**
10 oz white candy coating (candy melts or almond bark)
Gel food coloring (pink, purple, blue, yellow, green, etc.)
**Crush the Cookies**
Add Golden Oreos to a food processor and pulse until fine crumbs form. No large chunks should remain.
**Mix with Cream Cheese**
Transfer crumbs to a bowl and mix with room temperature cream cheese until fully combined and smooth.
**Shape the Eggs**
Scoop about 1½ tablespoons per egg and roll into oval egg shapes. Place on parchment-lined tray.
**Chill**
Refrigerate eggs for 1 hour until firm.
**Melt Coating**
Melt white candy coating according to package instructions until smooth.
**Dip the Eggs**
Insert a toothpick into the bottom of each egg and dip into melted coating. Let excess drip off and place on parchment. Fill toothpick hole with a dab of coating. Let set 15–20 minutes.
**Color the Coating**
Melt small portions of white coating and tint with gel food coloring to desired pastel shades.
**Decorate**
Drizzle or pipe colored coatings over the eggs in stripes, zigzags, or dots.
**Set & Store**
Let decorations set for 30 minutes. Store eggs in an airtight container in the refrigerator.
• Use room temperature cream cheese for smooth mixing.
• Candy coating sets easily without tempering.
• Gel food coloring prevents seized coating.
• Chill eggs before dipping for best results.
• Store refrigerated up to 1 week.
Find it online: https://pinchofwarmthbakes.com/easy-easter-egg-oreo-balls/