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Spider Truffles

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


  • 1 package (16 ounces) regular Oreos
  • 1 package (8 ounces) cream cheese at room temperature
  • 1 bag (12 ounces) milk chocolate chips
  • 2-3 teaspoons vegetable oil
  • 1 bag black licorice
  • 36-40 edible eyes
  • Optional: brown jimmies sprinkles


  • 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 chocolate chips according to package directions. 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.
  • Before it dries, sprinkle the top of the ball with brown sprinkles and then press two candy eyes onto each ball.
  • Cut the licorice with scissors and press into the cookie ball. Do this before the chocolate has a chance to harden. It's helpful to insert two legs (one on each side) at a time to get leverage to press the legs fully in.
  • Allow the chocolate to harden and dry.


Cook time refers to chilling time.