Monster Truffles

• Baking & Spices

  • 1 Sprinkles, Light purple

• Snacks

  • 16 1 ounces package regular oreos

• Dairy

  • 1 1 ounces package Cream cheese

• Desserts

  • 12 1 ounces bag lavender candy melts

• Other

  • 18 20 large edible eyes

Found on chelseasmessyapron.com

Description

Directions

• 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, Ill 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.
• 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, Ill 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.
• Break the pretzels into thirds.
• Slide the ball carefully onto parchment paper and immediately (it hardens quickly) press a piece of a pretzel into the top of the ball.
• Press and hold an M&M at an angle next to the pretzel for about 20 seconds.
• Allow to dry.
• 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 in the microwave in bursts of 15 seconds, stirring in between each burst until melted. (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, Ill 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.
• Separate the thin oreos and remove the cream (obviously eat it) and then break the cookies in half.
• Slide the ball carefully onto parchment paper and press half of 1 cookie into each side of the oreo truffle.
• Press and hold two edible eyes onto the truffle.
• Allow to dry.
• 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 white chocolate in the microwave in bursts of 15 seconds, stirring in between each burst until melted. (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, Ill 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 allow to dry.
• Once dry, re-melt the remaining white chocolate and pour into a small plastic bag.
• Cut off the tip of the bag and pipe stripes around the oreo ball to resemble a mummy. Press 2 edible eyes onto the stripes and then pipe a little on the top of the eyes to make it look more like a mummy. (See video tutorial),
• Allow to dry.