In a food processor, place all the oreos and grind them to a fine crumb. Add in the cream cheese, lemon zest, lemon extract, and vanilla. Pulse until it comes together and starts to form a ball. Scoop out small amounts and roll into a ball about the size of a teaspoon. Place on a baking tray lined with parchment paper. Place the balls in the freezer for about 30 minutes to harden.

In a measuring cup, melt about ¼ c of the candy melts and pour into a piping bag and cut a very small hole at the end of the bag.

On a parchment paper, pipe small ovals for the feet, about ½” long. Set aside and allow to harden.

In a microwave safe container, place a little more than ½ the candy melts and the coconut oil and microwave until fully melted.

Using a fork, dip each truffle into the candy melts to fully coat, gently shake off any excess and place the truffle back on the tray to harden. Repeat until all are fully coated. Set aside to firm up.

Once the feet are dry, flip them over so the flat side is up. In a small container, melt about 2 tablespoons of the candy melts and add 1 drop of pink food coloring and pour into a piping bag.

On the flat side of the “foot” pipe 3 small dots at the top and one larger circle underneath to create a bunny foot print. Repeat until all the feet are done.

Gather the feet and the truffles and the white chocolate chips to assemble.

Melt the remaining candy melts for “glue”, place in a piping bag for ease of assembly.

Using the melts as the glue, put a generous dot on the back of each foot and attach two feet to each truffle.

Attach 1 white chocolate chip for the tail. Set the truffles aside to harden fully before serving.