🐇 Bunny easterOreo Balls 🍑
Ingredients:
36 Oreo cookies
1 (8 oz) block cream cheese
12 oz high-quality white chocolate, chopped
1 cup fine shredded coconut
36 pink candy melts
12 mini pink candy melts
24 almond slivers or pink fondant cutouts
Directions:
1. Crush the Cookies:
Pulse the Oreos in a food processor until they resemble dark, sandy crumbs—no cookie chunk left behind!
2. Creamy Fusion:
In a large bowl, mash the softened cream cheese into the Oreo crumbs until it forms a sticky, fudgy dough. (Pro tip: Use a spatula or your hands for full control!)
3. Shape & Chill:
Roll tablespoon-sized portions into smooth spheres. Arrange them on a parchment-lined tray and freeze for 20 minutes—this prevents crumbling during coating.
4. Chocolate Bath:
Melt the white chocolate gently (double-boiler or microwave in 15-second bursts). Using a fork, dunk each ball, let excess drip off, then transfer back to the tray.
5. Fluffy Coconut Coat:
Immediately roll each chocolate-drenched ball in shredded coconut, pressing lightly so it sticks like bunny fluff.
6. Bunny Details:
Feet: Press two pink candy melts onto the bottom of each truffle.
Tail: Nestle a mini pink melt on top.
Ears: Insert almond slivers or fondant pieces at a cheeky angle.
7. Set & Serve:
Let them harden at room temperature (~15 mins) or speed-chill in the fridge. Serve on a pastel platter for maximum "aww" factor!
Nutritional Notes:
⏰ Prep Time: 25 min | ❄️ Chill Time: 30 min | 🎯 Total Time: 55 min
🔥 Calories: ~180 per truffle | 🍽 Yield: 12 indulgent bunny butts