Ingredients: Oreos, Black Sugar, Red Hot Candies, Cream Cheese, Black Icing
Red Hots + Black icing dots for eyes
Finished Truffles displayed. Dipping the truffles in the chocolate was a lot harder than I thought. A special trick I did was freeze them first, it made them easier to dip in the chocolate.
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
- 2 cups black sanding sugar
- cookie icing + red hots
Remove and discard the filling from 5 OREO cookies; break each cookie in half. Set aside. Line a baking sheet with parchment or wax paper.
In a large bowl, combine and mix together cream cheese and 3 cups crumbed Oreos. Scoop and shape mixture into 20 2-inch balls. Dip corner of halved cookie in melted chocolate and insert into side of truffle. Press truffle around inserted wing to secure it in place. Dip assembled truffle bat in melted chocolate and place on parchment lined baking sheet. Press eyes into truffle and sprinkle with black sanding sugar. Refrigerate 1 hour or until firm.