This Easter Sunday, make everyone smile when you serve these adorable Easter Oreo Truffles! Also known as bunny butt truffles, these sweet white chocolate covered Oreo truffles resemble little bunnies that have been flipped upside down. They’re just as delicious as they are smile-inducing!

A white bunny butt truffle is placed on top of an Easter pudding dirt cup.

Easter Oreo Truffles

Can you believe that Easter is almost here?! It seems like just days ago that I was preparing all of my Valentine’s Day sweets, and now we’re already in the season of bunnies and chicks. This Easter, I plan on making my kids laugh wholeheartedly at their Easter Dirt Pudding cups when they see these cute little bunny butts digging into the “dirt!”

The best part about these Easter Oreo Truffles (despite how cute and tasty they are, of course) is how easy they are to make! Even if you’re famous for your Pinterest fails, you’ll love whipping up these quick and easy bunny butt truffles. Made with inexpensive ingredients and easy to follow steps, this is an Insta-worthy Easter treat that you’ll actually enjoy making. #BunnyButt!

While I think that these Oreo treats look the cutest when they’re placed on top of dirt pudding cups, you could also place them on cupcakes, cakes, and frosted sugar cookies. Honestly, you can even serve them all on their own instead of using them as a topping! No matter how you choose to serve these funny little Easter Oreo Truffles, they’re sure to be a big hit with friends and family of all ages.

Several bunny feet and butts are placed on a sheet of parchment paper.

How to Make Them

Make the truffle mixture. In a food processor, crush the Oreos until fine crumbs form. Transfer the mixture to the bowl of an electric mixer and combine with the cream cheese until smooth.

Form and freeze the truffles. Form the mixture into 30 balls of equal size and place on a baking sheet lined with parchment. Freeze the truffles for 30 minutes.

Melt the chocolate. Melt the white chocolate in a microwave safe bowl for 30 seconds and stir. Continue to microwave at 15 second intervals until completely melted. 

Create the feet. Transfer 1/4 of the melted chocolate to a piping bag or a plastic bag with a corner snipped off. Line a baking sheet with parchment and pipe 60 small, long ovals to create the feet. Allow to set at room temperature until firm.

Dip the truffles. Remove the truffles from the freezer and dip one in the chocolate, turning to coat completely. Return the truffle to the baking sheet and allow to set. Repeat with the remaining truffles until all are coated in chocolate.

Decorate the feet. While the truffles set, decorate the bunny feet with the pink frosting by piping the “pads” of the feet onto the white ovals.

Prepare the frosting. Transfer the buttercream frosting to a piping bag and set aside.

Assemble the truffles. Using the remaining melted white chocolate, “glue” the feet to the top of the Oreo truffle and then pipe a tail on top using the buttercream frosting.

Let them set. Allow the truffles to set before serving.

A cup filled with Easter dirt pudding is topped with a bunny truffle.

Can I make Easter Oreo Truffles ahead of time?

Yes! Take the stress away from Easter Sunday by preparing these bunny butt truffles the day before. They can be made up to 24 hours in advance. Store them in an airtight container in the fridge until you’re ready to serve.

What kind of buttercream frosting should I use?

When it comes to buttercream frosting, it’s pretty hard to beat American Buttercream Frosting! However, if you don’t have enough time to whip up a batch of homemade frosting, your favorite store-bought brand will work just fine.

Can I make Easter Oreo Truffles gluten free?

You sure can! Oreos actually have a gluten free option that are pretty tasty. Use those in place of traditional Oreos to make these bunny butts gluten free.

Several bunny butt truffle are placed next to Easter strawberries.

Check out more of my favorite Easter treats!

Several bunny butt truffle are placed next to Easter strawberries.

Get the Recipe: Easter Oreo Truffles (Bunny Butt Truffles)

Cute and sweet Easter Oreo Truffles are simple to make and super festive for Easter!
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Ingredients

  • 1 package Oreos, 20 cookies
  • 6 ounces cream cheese, room temperature
  • 2 1/2 cups white chocolate
  • Pink Decorator Icing
  • 1 cup buttercream frosting, Your favorite recipe or store bought is fine

Equipment

  • food processor

Instructions 

  • In a food processor, crush the Oreos until fine crumbs form. Transfer the mixture to the bowl of an electric mixer and combine with the cream cheese until smooth.
  • Form the mixture into 30 balls of equal size and place on a baking sheet lined with parchment. Freeze the truffles for 30 minutes.
  • Melt the white chocolate in a microwave safe bowl for 30 seconds and stir. Continue to microwave at 15 second intervals until completely melted.
  • Transfer 1/4 of the melted chocolate to a piping bag or a plastic bag with a corner snipped off. Line a baking sheet with parchment and pipe 60 small, long ovals to create the feet. Allow to set at room temperature until firm.
  • Remove the truffles from the freezer and dip one in the chocolate, turning to coat completely. Return the truffle to the baking sheet and allow to set. Repeat with the remaining truffles until all are coated in chocolate.
  • While the truffles set, decorate the bunny feet with the pink frosting by piping the “pads” of the feet onto the white ovals.
  • Transfer the buttercream frosting to a piping bag and set aside.
  • Using the remaining melted white chocolate, “glue” the feet to the top of the Oreo truffle and then pipe a tail on top using the buttercream frosting.
  • Allow the truffles to set before serving.
  • Truffles can be made up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to serve.

Notes

Oreo Truffles are a great make ahead snack that can be stored in the refrigerator for up to 3 days in an airtight container.
Calories: 94kcal, Carbohydrates: 10g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 36mg, Potassium: 35mg, Fiber: 1g, Sugar: 10g, Vitamin A: 66IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg