Candy Corn Cookie Truffles
Servings 48 small or 24 large
Calories 116kcal
Ingredients
- 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
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.
- Store chilled.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 52mg | Potassium: 5mg | Sugar: 8g