These three ingredient candy corn truffles are made using Golden Oreo’s, cream cheese and chopped candy corn. Roll them up and coat them in the chocolate of your choice!
Quick Tips
- If you don’t have a food processor, place the Oreo’s in a gallon bag and crush them with a rolling pin
- Chop each piece of candy corn into at least three pieces so that the pieces aren’t too large in the truffles
- Use a candy coating spoon to coat your truffles with chocolate
- Decorate them by topping them with a piece of candy corn, or make them look like a pumpkin, a bat or a mummy!
Equipment
- Food processor (or rolling pin and gallon ziploc bag)
- Cookie sheet lined with aluminum foil or parchment paper
- Mixing bowls
- Silicone spatula and fork for mixing
- Candy coating spoon (or regular spoon)
Ingredient Notes and Substitutions
- Golden Oreos – this recipe calls for one small pack of Golden Oreos (or about 36 cookies)
- Cream cheese
- Candy corn – each piece should be cut into thirds (or more)
- White chocolate – sub with any other chocolate (or almond bark) if desired
- Food coloring – for decorating, optional
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How to make Candy Corn Truffles
These Candy Corn Truffles are very easy to make and can be broken down into just a few steps.
- Make the truffles
- Coat the truffles with chocolate
- Decorate the truffles (if desired)
How to make the truffles
Use a food processor to finely crush 36 Golden Oreos. If you do not have a food processor, place the Oreos in a gallon ziploc bag and crush them with a rolling pin.
Pour the crushed Oreos into a mixing bowl, then add softened cream cheese. Use a fork or your fingers to mix them to together until well-combined.
Next, chop ½ cup of candy corn into small pieces. Fold the chopped candy corn into the Oreo/cream cheese mixture. Use your hands or a spatula to ensure that it is well-combined.
If the mixture seems too soft/sticky to roll into balls, cover the bowl and place it in the fridge for 15-20 minutes to firm up.
Remove the mixture from the fridge and roll it into 1.5-inch balls. Place the balled truffles on a plate and place them in the freezer to set while you heat the coating chocolate. Allow them to freeze for at least 10 minutes.
How to coat the truffles
Line a cookie sheet with wax or parchment paper or aluminum foil.
Melt the white chocolate in the microwave, stirring every 30-45 seconds, or using a double boiler.
Remove the truffles from the freezer and use a spoon or a candy dipping spoon to fully coat them in melted chocolate.
Next, place the truffle on to the prepared cookie sheet and immediately place a full piece of candy corn on top of the truffle for decoration.
Place the coated truffles in the fridge for 5-10 minutes to allow the chocolate to set.
Once the chocolate has set, place the truffles in a sealed container. Store them in the fridge.
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Candy Corn Truffles
Equipment
- food processor
- Cookie sheets
- parchment paper or aluminum foil
- Mixing bowls
- silicone spatula or fork
- candy dipping spoon or regular spoon
Ingredients
For the candy corn truffles
- 1 pack Golden Oreo's about 36 cookies
- 8 ounces cream cheese
- ½ cup candy corn chopped
For the chocolate coating
- 2 cups white chocolate chips sub almond bark if desired
- 24 pieces candy corn for topping
Instructions
To make the candy corn truffles
- Use a food processor to finely crush 36 Golden Oreo's.
- Pour the crushed Oreo's into a medium-large bowl, then add softened cream cheese. Use a fork or your fingers to mix them to together until well-combined.
- Chop candy corn (cut each piece into at least 3 pieces). Add the chopped candy corn to the Oreo/cream cheese mixture and fold them in until well-combined. Use your hands to mix if necessary.
- If the mixture feels too soft to roll into balls, cover the bowl and place it in the fridge for 15-20 minutes to allow the mixture to firm up.
- Remove the mixture from the fridge and roll it into 1.5-inch balls. Place the balled truffles on a plate and place them in the freezer to set while you heat the coating chocolate. Allow them to freeze for at least 10-20 minutes.
To coat the truffles
- Line a cookie sheet with wax or parchment paper or aluminum foil.
- Melt the white chocolate in the microwave, stirring every 30-45 seconds, or using a double boiler.
- Remove the truffles from the freezer and use a spoon or a candy dipping spoon to fully coat them in chocolate.
- Immediately place a piece of candy corn on top of the truffle.
- Place the coated truffles on to the prepared cookie sheet and put them in the fridge to set for a few minutes.
- Once the chocolate has set, place them in a sealed container. Store them in the fridge.
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