5small pretzel stickseach halved for a total of 10 sticks
10green M&M's
Mummy Truffles
10ounceswhite melting wafersdivided into 8 ounces and 2 ounces
20smallcandy eyeballs
Halloween Sprinkle Truffles
8ounceschocolate melting wafers
assorted Halloween sprinklesin orange, green, purple, and white
Instructions
Place the Oreos in the bowl of a food processor and pulverize into small crumbs.
Add the cream cheese into the food processor, and process until the mixture is fully combined and clumps into a “dough”.
Use a 1-tablespoon sized scoop to make balls of the mixture, and place each ball on a parchment paper-lined baking sheet.
Chill in the freezer for 10 minutes to firm the dough a bit.
Roll each ball between the palms of your hands to form a smooth ball. Place the tray back into the freezer for an additional 10 to 15 minutes, or in the refrigerator for about 30 minutes.
To Make the Pumpkin Truffles
Put the orange melting wafers in a microwave-safe bowl and heat in 30-second increments, stirring between each interval, until the wafers are melted and smooth.
Working with one ball at a time, dip the firm ball into the melted orange wafer candy, turning it gently to coat completely. Use a fork to lift it out, tap off the excess coating, and place the coated ball on a baking sheet lined with clean parchment paper.
Immediately insert half a small pretzel stick into the center of the truffle so a small part of it sticks out (for the pumpkin stem). Immediately place a green M&M next to the pretzel (for a leaf).
Continue this way until all the pumpkin truffles are made.
To Make the Mummy Truffles
Put 8 ounces of white melting wafers in a microwave-safe bowl and heat in 30-second increments, stirring between each interval, until the wafers are melted and smooth.
Working with one ball at a time, place the firm ball into the melted white wafer candy, turning it gently to coat completely. Use a fork to lift it out, tap off the excess coating, and place the coated ball on a baking sheet lined with clean parchment paper. Continue this way until all the mummy truffles are coated.
Melt the remaining 2 ounces of white melting wafers the same way. Transfer the melted candy to a small zip-top bag, and snip off one corner of the bag. Working with one mummy truffle at a time, drizzle the white melted candy across one truffle to look like mummy bandages, and immediately put on 2 candy eyes.
Continue this way until all the mummy truffles are made.
To Make the Halloween Sprinkle Truffles
Put 8 ounces of chocolate melting wafers in a microwave-safe bowl and heat in 30-second increments, stirring between each interval, until the wafers are melted and smooth.
Working with one ball at a time, dip the firm ball into the melted chocolate wafer candy, turning it gently to coat completely. Use a fork to lift it out, tap off the excess coating, and place the coated ball on a baking sheet lined with clean parchment paper.
Once coated, immediately top with assorted Halloween sprinkles.
Continue this way until all the Halloween truffles are made.
Notes
You will need 36 regular (not double stuffed) Oreo sandwich cookies, filling included. The filling lends moisture to the mixture. You can easily substitute with golden Oreos or other flavors as you wish.
If you melt all the melting wafers at the same time, they will likely harden before you’re done making the first type of truffles. Work on one type of truffle at a time, and then move on to the next.
Candy melting wafer coating hardens quite quickly, so I recommend decorating the truffles as you go so that the decorations stick. However, there is a fix for the mummy truffles; if you wait too long to add the mummy eyes, you can always add a tiny bit of melted candy on the back of each eyeball (as “glue”) and then place them on the truffles.
The orange candy melts are a bit harder to work with than white melting wafers, and especially chocolate melting wafers, as it doesn’t melt quite as smoothly. If you need to, you can add a little bit of shortening or coconut oil (about 1 teaspoon per 8 ounces of melting wafers) to help thin it out.
STORING - Store the Halloween Oreo balls in an air-tight container layered between pieces of parchment paper. Store in the refrigerator for up to 2 weeks. They must be refrigerated as they contain cream cheese, however, do note that they will develop condensation when removed from the fridge. This won’t affect the truffles themselves.
You can prepare them a day or two in advance and store them in the refrigerator in an air-tight container until you are ready to serve.