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Monster Truffles

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20
Author Chelsea

Ingredients

  • 1 package (16 ounces) regular Oreos
  • 1 package (8 ounces) cream cheese at room temperature
  • 1 bag (12 ounces) Lavender Candy Melts
  • Light purple sprinkles
  • 18-20 Large Edible eyes
  • Optional: vegetable oil you might want to add some to make the candy melts easier to work with

Instructions

  • Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
  • Using a hand held mixer, beat the Oreos and cream cheese together until well combined.
  • Roll the mixture into balls.
  • Chill the balls, covered tightly, for an hour in the fridge.
  • Once the balls are chilled, melt the candy melts according to package directions. (This is technically another ingredient, but you may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.)
  • Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
  • Slide the ball carefully onto parchment paper and immediately (it hardens quickly) press and hold an edible eye into the center.
  • Sprinkle the sprinkles on top of the ball.
  • Allow to dry.

Notes

Cook time refers to chilling time.