These Halloween Eyeball Truffles are made with rich sandwich cookies dipped in white chocolate and are perfect for any Halloween party or gathering.
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Why you'll love this recipe
- These Halloween Oreo truffles are the ultimate no-bake treat, and they will look great on your Halloween dessert table.
- You can make these ahead of time so that you can spend less time in the kitchen and more time with your family on Halloween.
- Plus, Halloween truffles are soft, creamy, and chocolatey. Even the kids will love them.
Ingredient List
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- vanilla sandwich cookies - I used Golden Oreos but any vanilla sandwich cookie will work.
- cream cheese
- green food coloring
- vanilla almond bark
- red candy melts
- candy eyeballs
Equipment
- Food Processor
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Toothpicks
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Use a food processor to crush sandwich cookies into fine crumbs. Then add the block of cream cheese.
- Mix until a soft, crumbly dough forms.
- Add in the green food coloring until you get your desired color.
- Shape the dough into balls and place them on a parchment paper-lined baking sheet. Freeze for one hour.
- Melt the almond bark in two separate bowls, and melt the red candy melts in a third bowl.
- Dip the truffles in the white chocolate, and use a toothpick to spread red lines on the truffles with the red melted candy. Add the eyeball while the chocolate is still wet.
Make ahead, storage, and freezer tips
Storage - Store the Halloween truffles in an airtight container in the refrigerator for up to one week.
Eileen's Tips for Success
- Don't skimp on the chill time, as this will prevent the truffles from falling apart while you are dipping them.
- If your truffles start to break apart, then place them back in the freezer to harden up.
- You can return the candy melts to the microwave in 15-second increments if they thicken up too much while you are dipping them.
Frequently Asked Questions
Yes, white chocolate would work great in this recipe. You may need to add a little coconut oil or vegetable shortening to make it smooth for dipping.
Yes, these sweet treats freeze well. They can be stored in a freezer-safe bag for up to three months.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Not a fan of vanilla cookies? You can use chocolate sandwich cookies as well. Just keep in mind that the green food coloring won't show up.
- You can also use different colors of food coloring, such as red or orange. Or leave the food coloring out altogether.
Serving Suggestions
I love to serve these Halloween Oreo truffles with your favorite holiday meal, we like to pair them with this Chicken Bacon Ranch Mummy Pizza and a Witch's Brew Cocktail for the adults!
Similar recipes
Are you looking for more fun Halloween recipes? Here are a few of my favorites.
Enjoy all our Halloween recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Halloween Eyeballs Recipe
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Equipment Needed:
Ingredients
- 13 ounce package, vanilla sandwich cookies Note 1
- 8 ounces cream cheese (room temperature)
- 10 drops green food coloring
- 24 ounces vanilla almond bark bar
- ½ cup red candy melts
- 20 pieces candy eyeballs
Instructions
- In a food processor, crush 13 ounce package, vanilla sandwich cookies into fine crumbs.
- Add the vanilla cookie crumbs to a large mixing bowl. To the bowl, add 8 ounces cream cheese (room temperature), beat using a hand mixer with beaters attached until well combined.
- To the cream cheese mixture, add 10 drops green food coloring (as many drops as you want for the depth of green you want) and then beat once again until the color is completely mixed in.
- Line a baking sheet or tray with parchment paper and then roll 1 ½ Tablespoons of dough into a ball using your hands, place on the tray, repeat with process until you have no more mixture left.
- Place in the freezer for 1 hour. melt 24 ounces vanilla almond bark bar and 1(24-ounce bar)almond bark and ½ cup red candy melts in microwave-safe bowls. Divide the almond bark into two small microwave-safe bowls.
- After the hour is up, melt 24 ounces vanilla almond bark bar and ½ cup red candy melts in microwave-safe bowls. Divide the almond bark into two small microwave-safe bowls.
- Take the balls out of the freezer and dip one in the melted vanilla bark, flip around using two forks, scoop up the truffle with the fork with the bottom part of the ball facing the bottom. Scrape any chocolate that’s falling off the bottom off.
- Place back on the parchment paper lined tray and immediately take a toothpick and dip it in the melted red candy melts, drag the toothpick up the sides and make lines and squiggly lines all around the ball from the bottom up to the top middle of the eye, leave a space clear on the top where you’ll be putting the candy eye. (You’ll have to wipe and redip the toothpick every time you make a line) work fast.
- Place 1 candy eye in the center on top while the almond bark is still wet, the red lines should stop right at the eye or a little before. Repeat with the other balls making sure to only do one at a time so the chocolate doesn’t harden before you can do the lines or place the eye on.
- Let sit for 5 minutes until everything is harden and serve and enjoy.
NOTES
- The truffle balls can be kept in the freezer overnight.
- You don’t have to divide the almond bark into two bowls. We use 2 bowls in case one bowl gets dirty with green bits from the balls you can use the other one.
- Use medium-sized eyes for this recipe.
- If the almond bark hardens before you put the red on you can heavily dip the toothpick in the red and put it on the almond bark.
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