Halloween Truffles
Candy Corn Pretzel Bites bring together crunchy, salty pretzels, smooth chocolate, and a chewy candy corn topping in one colorful Halloween treat. A few minutes in the oven soften the chocolate just enough to hold the candy, while a quick chill sets everything in place.
Equipment
- Food processor
- Large mixing bowl
- Mixing spoon or spatula
- 1½-inch cookie scoop
- Baking sheet or plate
- Wax paper
- Candy melter, double boiler, or microwave-safe bowl
- Dipping fork
- Pastry bag with a thin tip
Ingredients
- 14.3- ounce package Oreos
- 8 ounces cream cheese softened
- 18 ounces white chocolate wafers or candy melts
- 48 candy eyeballs
Instructions
- Process the Oreos into fine crumbs. Transfer to a bowl and mix with the softened cream cheese until fully combined.
- Shape into 24 balls, about 1½ inches each. Place on a wax paper-lined baking sheet or plate.
- Refrigerate for 1 hour.
- Melt the white chocolate in a candy melter and keep warm. Alternatively, use a double boiler or microwave at 70% power in 30-second intervals, stirring between intervals.
- Dip each chilled ball into the coating. Lift with a dipping fork, transfer to wax paper, and let set.
- If crumbs make the coating difficult to work with, melt in about 3 ounces of additional white chocolate wafers. If too thick, add a small amount of vegetable oil gradually.
- Pipe melted coating over the truffles in two directions to create mummy bandages.
- Attach two candy eyeballs to each truffle with small dots of melted coating.
- Let the decorations set completely. Keep refrigerated until serving.
Notes
Timing note: The stated total is from the original recipe. Allow additional setting time if the coating or decorations are still soft.