Description
Create adorable chocolate dinosaur eggs with cookies, cream cheese, and candy melts. These no-bake treats look like realistic dino eggs with speckled shells. The Oreo truffle center stays creamy while candy coating provides satisfying crunch. Perfect for dinosaur parties or Easter baskets.
Ingredients
36 Oreo cookies (1 package)
8 oz cream cheese, softened
24 oz white candy melts
4 oz colored candy melts (brown, green, or blue)
1 teaspoon vegetable oil
Food coloring (optional)
Instructions
1. Pulse Oreo cookies in food processor until they become fine crumbs. Add softened cream cheese and pulse until mixture forms a ball.
2. Scoop 1-2 tablespoons mixture and roll into oval egg shapes between palms. Flatten slightly on two sides. Place on parchment-lined baking sheet and refrigerate 30 minutes.
3. Microwave white candy melts in 30-second intervals, stirring between each, until smooth. Add vegetable oil to thin if needed.
4. Drop chilled eggs into melted chocolate one at a time. Lift with fork, letting excess drip back. Place on clean parchment and let set 10 minutes.
5. Melt colored candy melts with ¼ teaspoon oil each. Dip toothbrush bristles in melted chocolate, run finger across bristles near eggs to create splatter. Refrigerate 5 minutes until speckles harden.
Notes
Regular Oreos work best. Double Stuf makes mixture too sweet. Use whole cookie including cream filling.
Softened cream cheese is crucial. Leave at room temperature 30 minutes or microwave 10 seconds at 50% power.
Candy melts coat smoother than chocolate chips. They melt evenly and set with nice snap.
Chill hands with ice water before rolling for easier shaping.
Practice splatter technique on parchment first before decorating eggs.
Make rainbow eggs using different colored base coats instead of white.
Hide surprise centers by pressing mini chocolate chips or sprinkles into mixture before rolling.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 165
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg