Ingredients
Equipment
Method
- Crush the Oreo cookies into fine crumbs using a food processor or place them in a sealed plastic bag and crush with a rolling pin. In a mixing bowl, combine the crushed Oreos and softened cream cheese. Mix thoroughly until a smooth, dough-like consistency forms.
- Roll the Oreo and cream cheese mixture into small balls about 1 inch in diameter. Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up and hold their shape.
- Melt the white chocolate or candy melts in a microwave-safe bowl, stirring every 20 seconds until smooth. Using a fork or dipping tool, dip each Oreo ball into the melted chocolate ensuring a full, even coating. Place the coated balls back on the parchment paper to set.
- Cut mini marshmallows diagonally and dip the sticky side into pink sugar sprinkles to create the bunny ears. Attach the ears to the Oreo balls while the chocolate coating is still slightly wet. Separately melt the pink and black candy melts and use a piping bag or toothpick to create bunny noses and whiskers. Use the edible black food marker to draw the eyes or pipe them with melted black candy melt.
- Allow all decorations to fully set before serving. Store the finished Bunny Oreo Balls in an airtight container in the refrigerator for up to 5 days.
Notes
Use room temperature cream cheese for smooth mixing without lumps. Chill the Oreo mixture before rolling to make shaping easier. Choose high-quality white chocolate for a smooth coating; thin with a teaspoon of coconut oil if needed. Get creative with decorations, adding candy eyes or shredded coconut tails if desired. Allow enough time for chocolate and decorations to fully set to avoid smudging. Store in the refrigerator for up to 5 days or freeze for longer storage.