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Simplify Easter preparations with OREO Chocolate Sandwich Cookies Easter Eggs. Filled with classic OREO cookies, each egg contains a single serving of two chocolate wafer cookies with rich creme filling, making for a festive, pre-portioned Easter treat full of delicious chocolate snacks. Made with real cocoa, these Kosher cookies offer rich.
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HOW TO MAKE EASTER EGG OREO TRUFFLES: In a food processor finely crush the Oreo cookies. Place the cookie crumbs and cream cheese in a large mixing bowl. Blend together with a hand mixer until combined (it should look like a thick paste.) Using a 1 ½ tablespoon cookie scoop, form the cookie mixture into balls and then gently shape into an egg.
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Roll the Oreo cream cheese mixture into egg shaped balls, about the size of a golf ball, and place on a parchment covered baking sheet. Freeze for 15-20 minutes. In a microwavable bowl, add the white chocolate candy melts and heat in the microwave for 30 seconds at a time. Stir between each 30 seconds until melted and creamy.
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Place in a large bowl and mix in cream cheese. With your Oreo and cream cheese mixture, form egg shapes about 2 inches in size. Place on lined baking sheet. Freeze for 10 to 15 minutes. Melt white chocolate using the double-boiler method. Dip each Oreo egg in the melted chocolate, enrobing the truffle in its entirety. Place on lined baking sheet.
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Massage the bag between each interval to ensure even melting. Step 12: Snip the tip off the bag and drizzle the white melted chocolate over the pink and blue Oreos. Sprinkle with the nonpareils before the drizzle sets. Step 13: Place the tray in the refrigerator for 15 minutes to allow the coating to fully set.
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How To Make Oreo Easter Chicks Cookies: In a small, deep, microwave-safe bowl, melt 1⁄2 cup white chocolate in 20-second increments and stir until smooth. Mix in the yellow candy color until the desired shade is reached. Using a fork dip an Oreo cookie until it is covered and allow the excess to drip back into the bowl.
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Instructions. 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.
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Use a 1/4-cup ice cream scoop to portion the dough into 1/4-cup balls. Then roll by hand into egg shapes. Place the eggs on parchement-lined baking sheets, and chill in the refrigerator (or freezer) until hardened. Once the eggs have chilled, carefully heat the dark or semisweet chocolate in a microwave or double-boiler until melted and smooth.
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Step 3. While the oreo balls are chilling, place the almond bark or candy melts into a heat-safe bowl and melt in the microwave in 30-second intervals until smooth. Dip the Oreo balls into the melted chocolate using 2 forks and shake off the excess carefully. Step 4. Set the oreo balls onto the parchment paper and top with sprinkles immediately.
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Melt white chocolate disks in a medium bowl over a pot of boiling water. Take the Oreo eggs out of the freezer and dip eggs one at a time into the chocolate using forks. Place the dipped truffles onto parchment paper and put sprinkles on them immediately. Once the chocolate begins to set, the sprinkles won't stick.
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Oreo Easter Egg Cookie Directions: Line a baking tray with parchment paper and set aside.; Melt 1 cup of white chocolate melting wafers in a double boiler over low heat or microwave on low or defrost in 30-second intervals. Stir often until completely melted and smooth. Add a few drops of pink or purple food coloring to create a pastel shade(s). Split the chocolate into separate bowls to.
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Step 1: Line a large baking sheet with parchment or wax paper and set aside. Step 2: Melt 1 cup of vanilla melting wafers in a double boiler over low heat, stirring occasionally until smooth. (You can also melt the wafers in the microwave. heating in 30 second increments and stirring after each interval until smooth.)
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Place the base color of candy melts into a medium bowl and melt in microwave. Heat 1 minute at full heat, stir. If the candy does not become smooth, heat an additional 30 at 60% heat. Stir until smooth. Drop cookie egg into the melted candy, completely coat, take out of the candy with a fork and place on prepared cookie sheet. IMPORTANT: If you.
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Add about one tablespoon of melted white chocolate to a piping bag. With the piping bag draw out two ears and two bunny paws on the wax paper then immediately sprinkle the ears and paws with pink sanding sugar. Place the baking sheet in the freezer for about 10 minutes. This will allow the chocolate to set quicker.
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STEP TWO: Then, move the crumbs to a large mixing bowl with the softened cream cheese. Use a hand mixer to blend the two together. STEP THREE: Use a medium cookie scoop to scoop approximately 1.5 TB of the mixture and gently shape it into an egg shape. Lay the eggs onto a baking sheet lined with parchment paper.
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Place the cookie crumbs and cream cheese in a large mixing bowl and blend together with a hand mixer until combined. Using a 1 ½ tablespoon scoop form the cookie mixture into balls and then gently shape into an egg shape. Place on a parchment paper lined sheet pan and pop in the freezer for 30 minutes.
