Halloween Eyeballs Recipe

Halloween Eyeball Truffles are the perfect Halloween treat. These Halloween truffles are made from chocolate sandwich cookies and cream cheese dipped in vanilla almond bark. Make these treats into creepy festive Halloween eyeballs. The hit of Halloween parties.

Course Dessert

Cuisine American

Keyword halloween eyeball truffles

Prep Time 20

Cook Time 0

chill time 1

Total Time 1 20

Servings truffles

Calories 348kcal

Author Eileen Murphy Kelly

Equipment

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

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Any vanilla sandwich cookie will work. I used vanilla Oreo cookies.

Storage: Store in an airtight container in the refrigerator for 3-4 days.

Tips

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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Nutrition