Oreo Eyeball Truffles
Delicious no-bake truffles made with golden Oreos and cream cheese, decorated with candy eyes for a spooky Halloween treat.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
Ingredients
- 19.1 ounces family-size package of golden Oreos
- 3/4 package cream cheese room temperature (8-ounce package)
- 12 ounces colored candy melts
- 1/2 cup color-matching sprinkles
- 24 large candy eyes
Instructions
- Using a food processor, crush the golden Oreos into fine crumbs.
- Add the cream cheese to the cookie crumbs and pulse until well combined, forming a creamy dough.
- Using a cookie scoop, portion out the dough and roll into balls, placing them on a parchment-lined baking sheet.
- Refrigerate the truffles for 15-30 minutes to firm up.
- Melt the colored candy melts in a microwave-safe bowl, heating in 45-second increments and stirring until smooth.
- Dip each chilled truffle into the melted candy, making sure it is completely coated. Place back on the parchment paper.
- Press a large candy eye onto the front of each truffle while the coating is still wet.
- Sprinkle color-matching sprinkles around the candy eye for added decoration.
- Let the truffles set in the refrigerator for at least 30 minutes, until the coating hardens.
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Notes
Store in an airtight container in the refrigerator for up to one week.