Bunny Butt Truffles
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These Bunny Butt Truffles are a fun Easter treat made with Golden Oreos, cream cheese, and vanilla almond bark. Each one is shaped and decorated with marshmallows for the tail and sprinkles to create little bunny feet.
Easy Oreo Bunny Truffles
If there are two things I love, it’s cookie truffles and cute desserts, so combining them into these Bunny Butt Truffles just made sense. I started making character truffles with my Bat Oreo Truffles for Halloween and loved them, so it only felt right to give them an Easter version.
Bunnies are such a classic Easter character, and I always find myself making bunny-themed desserts this time of year. Between these truffles and my Bunny Tail Cheese Ball, it’s an easy way to add something simple but still really fun to the table.
Ingredients
- Golden Oreos – crushed to create the base with a vanilla cookie flavor.
- Cream cheese – mixes with the crumbs to form a smooth, scoopable filling.
- Vanilla almond bark – melted and used to coat each truffle.
- Mini marshmallows – added on top to create the bunny tails.
- Heart sprinkles – placed on the bottom to form the bunny feet.
- Round pink sprinkles – used to add toe details to the feet.
How to Make the Easter Truffles
- Prep – Line two baking sheets with parchment paper and set aside space in the freezer.
- Crush Oreos – Add Golden Oreos to a food processor and pulse until they form fine crumbs.
- Mix filling – Add softened cream cheese to the crumbs and mix until fully combined and smooth.
- Form truffles – Scoop 1 tablespoon portions and roll into balls, then place them on one prepared baking sheet.
- Freeze – Freeze for 30 minutes, or until firm.
- Prepare feet – While the truffles are freezing, melt 1 square of almond bark and transfer it to a piping bag. Pipe pairs of 1/2-inch oval shapes onto the second baking sheet to create bunny feet. Place one heart sprinkle at the top and three round sprinkles at the bottom for the toes, then let them set until firm.
- Melt coating – Melt the remaining almond bark according to package instructions until smooth.
- Dip truffles – Coat each frozen truffle in the melted almond bark, then place it back on the baking sheet.
- Add tail – Immediately place a mini marshmallow on top of each truffle.
- Attach feet – Use a toothpick to add a small amount of melted almond bark to the back of each foot and attach to the truffles.
- Set – Let the coating fully harden before serving.
Variations and Substitutions
- Use regular Oreos – Swap Golden Oreos for classic chocolate Oreos for a different flavor and darker center.
- Use candy melts – Substitute vanilla almond bark with white or pastel candy melts.
- Use pink candy melts for feet – Pipe the bunny feet details with pink candy melts instead of using sprinkles.
Tips for Success
- Use full-fat cream cheese – It gives the truffles a smoother texture and helps them hold their shape.
- Crush cookies finely – Fine crumbs mix more evenly and prevent lumps in the filling.
- Freeze until firm – This makes dipping much easier and helps the truffles keep their shape.
- Work in batches – Keep some truffles in the freezer while dipping the others so they stay firm.
- Use a fork or dipping tool – This helps excess coating drip off cleanly.
- Attach decorations quickly – Add the marshmallow while the coating is still wet so it sticks.
- Let feet fully set – Make sure the bunny feet are firm before attaching so they hold their shape.
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More Easy Bunny-Themed Treats
These bunny-shaped desserts are a simple way to add a fun Easter touch to your dessert table.
Did you love bunny Oreo truffles? Please leave a star rating and share your thoughts in the comments below.
Bunny Butt Oreo Truffles Recipe
Ingredients
- 1 (13.9 ounce) package Golden Oreos
- 8 ounces cream cheese softened
- 1 pound vanilla almond bark divided
- 30 mini marshmallows
- 60 small heart sprinkles
- 1/4 cup round pink sprinkles
Instructions
- Line two baking sheets with parchment paper and set aside space in the freezer.
- Add Golden Oreos to a food processor and pulse until fine crumbs form.
- Mix in softened cream cheese until fully combined and smooth.
- Scoop 1 tablespoon portions and roll into balls, then place on one baking sheet.
- Freeze for 30 minutes, or until firm.
- Melt 1 square of almond bark, then transfer it to a piping bag. Pipe pairs of 1/2-inch oval shapes onto the second baking sheet. Add one heart sprinkle at the top and three round sprinkles at the bottom for the toes. Let them set until firm.
- Melt the remaining almond bark until smooth.
- Dip each frozen truffle in the melted almond bark and place back on the baking sheet.
- Immediately place a mini marshmallow on top of each truffle.
- Use a toothpick to add a small amount of melted almond bark to the back of each foot and attach to the truffles.
- Let the coating fully harden before serving.
Notes
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
- The mini marshmallow tails are softest the day they’re added and will become firmer as they sit in the fridge.
- For longer storage, freeze the truffles in a single layer until solid, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.