Place Oreos (including filling) into a food processor and pulse until fine crumbs form.

Add softened cream cheese and mix until it forms a thick, sticky dough.

Scoop about 1 tablespoon of the mixture and roll into smooth balls.

Place on a parchment-lined baking sheet.

Chill in the freezer for 15–20 minutes to firm up.

Melt white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

If the chocolate is too thick, add 1 teaspoon coconut oil or vegetable shortening to thin it out.

Using a fork or dipping tool, dip each chilled Oreo ball into the melted white chocolate.

Tap off excess chocolate and place back onto the parchment-lined baking sheet.

If using, immediately sprinkle shredded coconut over the Oreo balls for a fluffy effect.

Attach a mini marshmallow or candy pearl to each Oreo ball while the chocolate is still soft—this will be the bunny tail!

For bunny feet, melt pink candy melts and pipe small ovals onto parchment paper. Let them set.

Once set, attach two bunny feet to each Oreo ball using a dab of melted white chocolate.

Use small white chocolate chips to create little toe pads on the bunny feet.

Let the Oreo balls sit at room temperature for 15 minutes or refrigerate for 10 minutes until fully set.

Serve and enjoy these adorable Easter Bunny Butt Oreo Balls!