Candy Corn Oreo Truffle
A fun, no-bake fall treat made with crushed Golden Oreos and cream cheese, dipped in vibrant yellow and orange candy melts, and topped with candy corn for a festive touch. Great for Halloween or any autumn celebration!
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Ingredients
- 1 (13.29 oz) package of Golden Oreo Cookies
- 8 oz cream cheese, softened
- 1 ½ cups yellow candy melts
- 1 ½ cups orange candy melts
- 48 pieces of candy corn
Instructions
- First things first—get those Golden Oreos crushed up! You can use a food processor or toss them into a ziplock bag and go to town with a rolling pin or meat mallet.
- In a large bowl, combine the crushed cookies with softened cream cheese. Mix it really well until it’s nice and smooth.
- Roll the cookie mixture into small balls, about 1 inch in size (or a little bigger if you prefer). Place them on a parchment-lined baking sheet.
- Pop that tray into the freezer and let them chill for about an hour.
- Melt your yellow and orange candy melts in separate bowls, following the package instructions. Once melted, remove your Oreo balls from the freezer.
- Dip half of the balls into the yellow candy melt and the other half into the orange. Place them back onto the parchment paper and immediately top each truffle with a candy corn.
- Give them a little time to settle, and then you’re ready to enjoy!
Servings: 24 truffles
Calories: 160kcal