Candy Corn Truffles
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!
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Servings: 24 truffles
Equipment
- food processor
- Cookie sheets
- parchment paper or aluminum foil
- 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.