OREO Truffle Bunnies.

I think it’s safe to say that Spring is finally HERE! Hip hip hooray!

Yesterday was in the 60’s, and it’s supposed to be even warmer for the next few days! I’m so glad. That winter was just so harsh. Everything seems better. Even doing dishes and laundry seems better with the windows open and the fresh air coming in.

To celebrate, I thought I’d share a little spring recipe that might come in handy next weekend for Easter. I think most people have had OREO truffles before, right? Those amazingly easy little bites of OREO crumbs mixed with cream cheese and covered in white or dark chocolate? Yum. If you’ve never had them, you must make this recipe immediately. Take them to a party – everyone will love you.

I actually haven’t made or eaten OREO truffles in a really long time, because, duh, no dairy or wheat for this family. Boo. But I was thinking about it, and I realized that with some substitutions, I could make these treats again. AND, I thought, why not put some little bunny ears on them just to make them a little more fun and festive? Who can resist something with little white chocolate bunny ears? No one, that’s who.

Okay, so since this is a recipe that can definitely work for people without food sensitivities AND people with food sensitivities, I’m going to go ahead and share the ingredients for both options.  That way everyone can eat these little bunnies next week.

Regular ingredients are as follows:

• OREO cookies
• cream cheese
• white or dark chocolate chips

Allergy friendly ingredients are as follows (includes some Amazon affiliate links):

Check all packages for your specific food sensitivity. These ingredients are gluten free, dairy free, and egg free.

• Daiya Cream Cheese Style Spread
• Gefen White Wonder Melts or also available HERE on Amazon
• Kinnitoos Chocolate Sandwich Cookies

0 from 0 votes

Print

OREO Truffle Bunnies.

Make the classic OREO truffle into a cute little bunny for springtime!

Course Dessert

Prep Time 45 minutes

Total Time 45 minutes

Servings 36

Author The Pretty Bee

Ingredients

• 36 chocolate sandwich cookies allergy friendly brand is Kinnick Kinnick, and you may need a few extra of this brand as they are a tad smaller
• 8 ounces of cream cheese *vegans use 5 ounces of Daiya cream cheese style spread, PLUS 3 ounces of melted dairy free semi-sweet chocolate chips, softened
• 7 ounces of white chocolate chips or melts vegans use Gefen brand
• *NOTE: I find that the Daiya cream cheese spread is a little bit more tangy than I like so I prefer to use a mix of the spread and melted chocolate chips for this recipe.

Instructions

1. Melt 3 ounces of the white chocolate melts in a microwave safe bowl for 20 seconds, then stir, and repeat at 20 second intervals until smooth and melted.
2. Put the white chocolate in a pastry bag and pipe little bunny ears onto a cookie sheet lined with waxed paper. Place the ears in the freezer to firm up.
3. Crush the chocolate sandwich cookies in a zip loc bag with a rolling pin. You could also use a food processor, but I prefer to have less things to wash, so I use the bag and rolling pin.
4. Mix the softened cream cheese, melted dairy free chocolate chips(if using), and the crushed chocolate sandwich cookies.
5. Roll into one inch balls, and place on a cookie sheet lined with waxed paper. Place in the freezer for a half an hour.
6. After a half an hour, melt the white chocolate melts in a microwave safe bowl for 30 seconds, then stir, and repeat at 20 second intervals until smooth and melted.
7. Remove the balls and the bunny ears from the freezer.
8. Using a toothpick, dip each ball into the melted white chocolate to coat. Place the coated ball back onto the cookie sheet. Quickly take two ears and dip in the melted chocolate and press them onto each ball. Hold for a minute so that they adhere.
9. Repeat with each ball. Store an airtight container in the refrigerator.

Adapted from this recipe.

Some notes:

• I didn’t make a full batch of these, I just don’t need 36 truffles. I made 12 of them, so feel free to reduce the recipe as needed.
• I also think that little brown bunnies would be cute! Just use all semi-sweet chocolate if white chocolate’s not your cup of tea.
• I did freeze the balls before dipping because that kept the white chocolate melts nice and white. If you don’t freeze them, you will get some OREO crumbs in your white topping.
• Depending on what brand of chocolate sandwich cookie you use (Kinnick Kinnick, Glutino, etc.) you may need a few more or less cookies. They are all a little different.

Follow along:

• About
• Latest Posts

Kelly Roenicke

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Latest posts by Kelly Roenicke (see all)

• Dairy Free Buttercream Frosting. - October 14, 2017
• Easy Dairy Free Pumpkin Muffins (Gluten Free, Vegan). - October 9, 2017
• Red Pepper White Bean Dip. - October 3, 2017