These festive Candy Corn Cookie Truffles are a fun way to enjoy a fall candy staple. They take only minutes to prepare, leaving plenty of room for you to get out and enjoy seasonal activities. Kids of all ages are certain to gobble them up in no time flat.
Candy Corn Cookie Truffles
These sorts of two-bite desserts are handheld wonders. The filling for these candy corn truffles, doesn’t require any cooking or baking at all. That said, it is handy if you have a food processor to make combining the filling a bit easier. When I first developed this recipe for Parade, Nabisco had a limited edition candy corn flavor of Oreo cookies. In the time since they launched that seasonal product, they’ve brought other limited edition flavors to the grocery shelf but, not that one that I’ve been able to find. I thought I would try the recipe using Golden Oreo cookies and found the flavor to be very similar, so that we could enjoy these year after year.
Tips and Tricks
- A food processor is my kitchen tool of choice when making these truffles however, you may be able to use a hand mixer in a pinch. Necessity is the mother of invention.
- Candy corn is sticky so, don’t fret if it sticks to the knife when chopping, patience is key.
- It’s very important to chili these truffles so they’ll hold their shape when dipping into the candy coating. It’s fine to leave them on the pan and covered with plastic wrap overnight, if needed. Just don’t skip this step.
- While I use Candiquik as the coating, you could use white almond bark too, if you prefer.
- It’s important to allow excess coating to drip from the truffles before placing onto the pan to set. If you don’t, you may run short on coating. Have an extra package on hand just in case.
- Store finished truffles chilled in an airtight container.
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Helpful Kitchen Items:
Candy Corn Cookie Truffles
- 1 15.25 oz package Golden Oreo cookies
- 1 8 oz block cream cheese softened
- few drops orange food coloring liquid or gel
- 1 16 oz package white chocolate Candiquik plus additional as needed
- 2/3 cup candy corn chopped
- seasonal sprinkles
- Line a large baking sheet with wax paper. Set aside.
- In the bowl of a food processor, pulse the Candy Corn Oreo cookies to the consistency of fine crumbs.
- Add softened cream cheese and a few drops of orange food coloring. Mix until fully combined and the consistency is similar to soft cookie dough.
- Use a large spatula to fold the chopped candy corn pieces in by hand, until the candy is evenly distributed throughout the filling.
- Roll the filling into 1 inch bite-size balls and place onto the wax paper lined cookie sheet. Chill for at least 1 hour.
- Melt the Vanilla Candiquik candy coating per the instructions on the package, stirring until completely smooth.
- Use a fork to dip chilled truffles into the candy coating, allowing the excess to drip from the bottom.
- Carefully place onto a wax paper lined cookie sheet without touching. Sprinkle tops with fall color nonpareils while still wet. Return to the refrigerator and chill until set, around 20 minutes.
- Store chilled.