Description
No‑bake Oreo truffle eyeballs—creamy, spooky, and perfect for Halloween parties.
Ingredients
Scale
- 36 regular Oreos (not thins or double‑stuffed)
- 8 oz cream cheese, room temperature
- 12 oz white chocolate or white candy melts
- ¼ cup green candy melts
- Candy eyes (about 2 cm size)
Instructions
- Line a baking sheet with wax paper.
- Crush the Oreos (with filling) into fine crumbs.
- Mix the crumbs with the room‑temperature cream cheese until well combined.
- Scoop tablespoon‑sized portions and roll into balls—aim for about 36.
- Place balls on the lined baking sheet and freeze for 15 minutes.
- While freezing, melt the white chocolate (or candy melts) per package directions.
- Melt the green candy melts separately and pour into a disposable frosting bag for drizzling.
- Remove truffle balls from freezer, dip each into melted white chocolate, allow excess to drip off, then place back on wax paper.
- Work in batches of 7–8: dip, immediately drizzle green candy melt, and top each with a candy eye while still wet.
- Let set in the fridge until firm. Store in the refrigerator until serving.
Notes
- I use a Wilton Chocolate Melting Pot for the white chocolate and a silicone cup for the colored melts.
- Nutrition is approximate—102 kcal per truffle, based on original recipe.
- Prep Time: 40 minutes
- Category: Dessert
- Method: No‑bake, chilling, dipping
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 102 kcal
- Sugar: 8 g
- Sodium: 71 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Protein: 1 g
- Cholesterol: 6 mg
Keywords: Halloween, Oreo truffles, eyeball treats, spooky dessert