Side Pannel
Candy Corn Oreo Truffles
- Prep Time: 25 minutes plus chill time
- Cooking Time:
- Serves: 12-15 truffles
Candy Corn Oreo Truffles
- Recipe Submitted by Cassata on 09/30/2014
Category: Kids, Candy
Ingredients List
- 1 (10.5 ounce) package Candy Corn Oreo Cookies
- 4 ounces cream cheese, softened
- 8 ounces Vanilla Candy Melts (see note below)
- 1.5 teaspoons vegetable shortening
- For the Garnish
- orange and yellow candy melts for drizzling
- candy corn
- festive sprinkles
Directions
1. Using a food processor, crush all of the cookies into fine crumbs. If you don”™t have a food processor, you can crush the cookies in a resealable plastic bag using a rolling pin.
2. In a medium bowl, combine cookie crumbs and cream; mix until well blended. Line a baking sheet with parchment or wax paper. Roll cookie mixture into 12-15 balls, about 1-inch in diameter. Place the cookie balls onto prepared baking sheet and refrigerate the balls for about 45 minutes or until firm.
3. Melt the candy melts according to package directions. Stir in shortening. The shortening will thin the mixture down a bit. If the chocolate is still too thick, gradually add a bit more until you reach a desired consistency for dipping.
4. Dip balls in the melted candy melts and place back onto the prepared baking sheet. If desired, sprinkle the tops of the candy coated cookies balls with sprinkles, candy corn or drizzle with contrasting colors of melted candy melts.
5. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator for up to 3 days.
2. In a medium bowl, combine cookie crumbs and cream; mix until well blended. Line a baking sheet with parchment or wax paper. Roll cookie mixture into 12-15 balls, about 1-inch in diameter. Place the cookie balls onto prepared baking sheet and refrigerate the balls for about 45 minutes or until firm.
3. Melt the candy melts according to package directions. Stir in shortening. The shortening will thin the mixture down a bit. If the chocolate is still too thick, gradually add a bit more until you reach a desired consistency for dipping.
4. Dip balls in the melted candy melts and place back onto the prepared baking sheet. If desired, sprinkle the tops of the candy coated cookies balls with sprinkles, candy corn or drizzle with contrasting colors of melted candy melts.
5. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator for up to 3 days.
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