I love it when spring comes back. Everything in the stores is all bright and pastel, the sun shines again – and the food! Flavors like lemon and strawberry are back. Hence these truffles. We’ve been eating them all weekend, and I only wish the recipe made more…

I suppose I could just make a second set. They’re super easy, which is what kind of makes them dangerous. Small, bite-sized snacks have always been my Achilles heel. Combine that with the knowledge that it doesn’t take much effort to whip up, and you can kiss my health goals goodbye. 

This is just a standard Oreo truffle recipe. I used lemon Oreos in place of the chocolate ones to get that spring-y feel going on. If you’re a chocolate fiend, though, this works just fine with any kind of Oreo and any kind of covering. I used almond bark for a lovely white (and you can color it too, if you want different colored eggs). Dark or milk chocolate will also work, along with Wilton candy melts.

Instructions

I don’t have a food processor any more. Mine literally blew up one day while making black bean burgers. I guess you can only keep those things around for 8 years or so. I use a blender now instead, which is totally an option for you. 

Once you’ve blended (or processed) up your Oreos, you’ll put them in a mixing bowl and add the cream cheese. It helps if the cream cheese is room temperature, but no matter what I do, I always seem to have to use my hands to mix it together. If you are super talented, I suppose you could use a wooden spoon. 

It ends up looking like Oreo play dough when you’re done. And yes, that is a little hand reaching up to eat my Oreo play dough. I made the mistake of giving him a taste…

Now we get to form the dough into little eggs. I made these pretty small, but you could definitely make them larger, especially if you have ambitious decorating plans 🙂

Oh, and here’s a gratuitous picture of Alex licking the wooden spoon I abandoned. He’s taking time off from pulling out every measuring spoon I own and licking it…

I have never worked with almond bark before, but I was pleasantly surprised at how easy it is to work with. I broke off about half the squares and melted them by microwaving for 30 seconds at time and then stirring until it was smooth. It didn’t seize up like white chocolate, and I actually preferred the taste in the end. White chocolate can be a little bit too sweet when combined with Oreos.

Anyway, once the almond bark is melted, you can dip your truffles in and get them completely coated. They can dry on a piece of foil or wax paper. 

The last part is my favorite. I colored a couple of squares of melted bark, put them in decorating bags, and piped onto the dried truffles. It added a cute splash of color, and made them look like Easter eggs. 

I could probably work on my piping skills, but there you go. They have a lovely, light spring taste, and the colors would look great on a Easter party table!

What’s your favorite Easter treat? Leave a comment and let us know!

I linked up at Tatertots and Jello! Follow the link for more great ideas!