116 ozpackage white chocolate Candiquikplus additional as needed
2/3cupcandy cornchopped
seasonal sprinkles
Instructions
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.