Using only 3 ingredients, Carrot Cake Oreo Balls are so easy to make and are a perfect sweet for Easter or anytime this spring!
Easter is almost here! I’ve said it before, but I’ll say it again, Easter is one of my favorite holidays as a mom. Why?! Because it is sooo easy for me to pull off. You set out a few decorations, get some basket stuffers and call it a day! Ok, I guess we color eggs, make a ham, do an egg hunt…but it is nothing compared to Christmas.
Of course, both of those holidays are so much more than a to do list and are deeply important in our faith, but through the lens of a mother, one is much less stressful than the other.
If you remember, I shared my Mint Oreo Balls around St. Patrick’s Day, so I thought it fitting to whip some up for Easter! We are hosting my parents for the Easter weekend, so this is a super easy, make-ahead sweet to have on hand in my freezer.
Check out how I make them below!
Place cookies in a bowl of food processor. Pulse until finely crushed.
Add cream cheese and pulse until well incorporated.
Using a 1 tablespoon scoop, drop the cookie mixture onto a cookie sheet lined with wax paper and freeze for 20 minutes.
Remove cookies from freezer and roll into balls. Place back into freezer for 15 minutes.
Meanwhile, melt vanilla discs according to package directions.
Remove balls from freezer. One by one, quickly place a ball into the melted coating using a fork, shake off excess and place on another plan lined with wax paper. Do not leave them in the melted coating for long as they will soften and lose shape.
If desired, sprinkle with chopped pecans immediately after coating the balls. You could also drizzle tops with melted green, vanilla-flavored coating to allow them to resemble the color of carrots.
Refrigerate to harden and enjoy!
Note: Oreo balls should be stored in an airtight container in the refrigerator or freezer.
Ingredients
Directions
Place cookies in a bowl of food processor. Pulse until finely crushed.
Add cream cheese and pulse until well incorporated.
Using a 1 tablespoon scoop, drop the cookie mixture onto a cookie sheet lined with wax paper and freeze for 20 minutes.
Remove cookies from freezer and roll into balls. Place back into freezer for 15 minutes.
Meanwhile, melt vanilla discs according to package directions.
Remove balls from freezer. One by one, quickly place a ball into the melted coating using a fork, shake off excess and place on another plan lined with wax paper. Do not leave them in the melted coating for long as they will soften and lose shape.
If desired, sprinkle with chopped pecans immediately after coating the balls. You could also drizzle tops with melted green, vanilla-flavored coating to allow them to resemble the color of carrots.
Refrigerate to harden and enjoy!
Note: Oreo balls should be stored in an airtight container in the refrigerator or freezer.
Happy Easter,
Brittany
(Note: The melts I used came from Michael’s. You can grab similar ones here from Amazon.
