What you need
250g PHILADELPHIA Block Cream Cheese, softened
150g packet Classic OREO, coarsely chopped
225g CADBURY Baking White Chocolate Melts
1 1/2 teaspoons vegetable oil
Powdered food colours
Sprinkles, for decorating
1. STIR together the PHILLY and OREO biscuits in a bowl to combine. Roll mixture into walnut sized egg shapes then place on a paper lined tray and refrigerate until firm.
2. COMBINE the chocolate and oil in a microwave proof container and microwave on 50% power for 50 seconds. Stir the chocolate well. Microwave on 50% power for a further 20-30 seconds and stir until melted and smooth. Do not over heat. Divide the melted chocolate into smaller bowls and colour as desired.
3. SKEWER the eggs with a pop stick then dip in melted chocolate. Allow to partially set before decorating and returning to tray. Allow to set at room temperature then refrigerate until firm. Store in an airtight container, refrigerated, until required.
TIP: When colouring the chocolate dissolve the colouring powder thoroughly in a little of the melted chocolate first before adding to a larger amount.
Florists oasis is helpful for standing the skewered truffles in once chocolate coated.
Easter egg shaped pops are fun to make and eat. Let your children to join in!