Oreo truffles are nothing new, they’ve been a staple on my mom’s Christmas Cookie Trays for years. Today we’re going to but a Halloween twist on them. Join me in making Bleeding Eyeball Oreo Truffles.
You can use any Oreo for this recipe but I think you get the best effect with the Red Velvet Oreo’s. Bleeding eyeballs need a red center right? Personally I’d rather eat cardboard than red velvet cake but the Oreo version isn’t bad, honestly they just taste like cream cheese.
The Red Velvet Oreo’s come in pack of 24, which is much smaller than the regular size. I cut back on the amount of cream cheese in this recipe but if you have the full sized pack use the whole block and you should end up with the same consistency.
You will need a few kitchen items to make your life, or at least your time in the kitchen a little easier. You will need a food processor, parchment paper, a microwave safe glass cup (I use a wide mouth mason jar), a black food marker and a piping bag. A large cookie sheet will help but you can always use the counter.
Start by dumping all of the red velvet Oreo’s in to the food processor and chopping them to little tiny pieces. You may need to stop and scrape around the bowl a few times to make sure you get all the cookies turned into crumbs.
Then toss in chunks of softened cream cheese. Run the food processor until you have a uniform paste, the blades will start to skip and gum up. If you have a few spots of streaky cream cheese just ignore them. We’re feeding these to sugar high children, not the Pope 😉
Roll the cookie dough into more or less uniform balls and place on a cookie sheet. Pop them in the fridge for an hour or in the freezer for ten minutes to harden up a bit.
On to the fun part! We’re using white & red Wilton candy melts and coconut oil in different ratios for both layers of coating. Coating things in candy melts has been on my list of crap I don’t enjoy doing for a long time, then I found this video on cover cake pops with candy melts from Wilton.
If you want to easily dunk your red velvet truffles in the coating and not A. lose the truffle entirely or B. pull out a very thick layer of coating you need to thin it out a bit.
In the video they used melted shortening or a fancy thing I don’t have but you can just use coconut oil. It’s a solid at room temperature, doesn’t have a strong flavor and it won’t make the candy coating seize up.
I used 1/2 cup short of a full bag of white candy melts plus 2 tablespoons of coconut oil for the full batch of 22 truffles. If you make your balls smaller you’ll need more coating.
If you’re finding your candy melts are still too thick add in a little more coconut oil. You can go overboard and turn it into a runny mess so add a little at a time and stir it up really well.
Use a narrow container to melt the candy for dipping. As long as it’s at least and inch wider than the truffle you’re good. If you go with a really wide container you’re going to waste a lot of candy and it’s going to cool much faster and you’ll need to remelt a few times.
Stab the top of each truffle with a tooth pick and dunk into the coating. Don’t worry about covering the very top, we’ll do that later. You can leave about the size of a dime open. Put the truffles on the parchment lines cookie sheet and let the white candy melts set.
Pull out a bag of M&Ms and a black food marker. Draw small black circles on a variety of M&M colors to make the pupils.
Onto the blood. We need oozy red candy melts. Melt a 1/3 of a cup of red candy melts, once melted stir in 1 tablespoon of coconut oil. Once its completely mixed together (the red color will show any areas where you have coconut oil) it should have a thick but oozy texture.
Pour the red candy melts into a piping bag. Snip off the edge and carefully squeeze the red candy melts over the truffles. Place an eyeball on top of each truffle.
Aka, the mistakes I made so you don’t have to.
I had to make 2 batches of Halloween Truffles in September.. The first batch was great, perfectly spooky. Then I made the mistake of pulling them out of the fridge and taking them to my ‘studio’ to photograph. They immediately started sweating to the point that the pupils were bleeding.
Chances are you’ll be serving these in October when it’s not 89 degrees outside but if you put them in the fridge be careful pulling them out into the heat.
The other issue I had was with the red candy melts. Being the genius I am I tried to mix the coconut oil and cangy melts in the piping bag. You can’t. Don’t even try. Mix them up in a small bowl and then pour it into the piping bag.
My last tip is to do the blood drip and then immediately add the eyeball. If you don’t the red starts to sit and you’ll get a sort of crunchy looking border around the eyeball.
If you’re looking for slightly less gory version of this treat check out this recipe for Blood Shot Eyeball Truffles from Mom Loves Baking. All the eyeball, none of the drippy blood 😉
- 1 package Red Velvet Oreos
- 6 oz Cream Cheese, room temperature
- 1 package White Candy Melts
- 1/3 cup Red Candy Melts
- Coconut Oil
- Crush Oreo cookies to crumbs in a food processor
- Add in cream cheese and pulse until uniform
- Roll mixture into balls and place on a parchment lined sheet, refrigerate for 30 minutes or freeze for 10
- Use a black food marker to draw black circles on M&M's to make the pupils, set aside
- Melt White candy melts according to package directions, stir in 2-3 tablespoons of coconut oil to make dipping easier
- Stab a truffle with a long toothpick or wooden skewer and dip into the candy, don't worry about the very top of the truffle. Place on the parchment paper to set
- Melt red candy melts and thin with a tablespoon of coconut oil, it should have a thick, oozy texture. Transfer to a piping bag and snip off the tip
- Squeeze the red candy melts over the tops of the truffles covering the space you left in the white and encouraging it to run down the sides in places
- Immediately top with am M&M pupil. Allow red candy to set before serving
Check out my Halloween Page for more ideas or start here: