Ingredients
Equipment
Method
- Place the Oreo cookies in a food processor and pulse until they become fine crumbs. If you don't have a food processor, place them in a zip-top bag and crush with a rolling pin.
- Transfer the Oreo crumbs to a bowl and mix thoroughly with the softened cream cheese until a soft, uniform dough forms.
- Scoop about 1 tablespoon portions of the Oreo mixture and roll between your palms to form smooth balls.
- Place the balls on a parchment-lined tray and chill in the refrigerator for 20-30 minutes.
- While the truffles are chilling, melt the chocolate candy melts according to package directions. A microwave works well in 30-second intervals, stirring between each.
- Remove the chilled truffle balls from the refrigerator. Using a fork, dip each ball into the melted chocolate, gently tapping off excess chocolate, then place on parchment paper.
- While the chocolate is still tacky, press candy eyes onto each truffle and insert two mini Oreo halves as wings.
- Allow the truffles to set completely before serving. If your kitchen is warm, you may want to refrigerate them for about 10 minutes to help the chocolate set faster.
Nutrition
Notes
These bat truffles can be made up to 5 days ahead and stored in the refrigerator in an airtight container. For best results, don't skip the chilling step before dipping in chocolate - it helps the truffles hold their shape and creates a smoother finish. If you can't find candy eyes, you can substitute small white chocolate chips with a dot of black icing. For a fun variation, try using different flavored Oreos like mint or golden.