How about some Oreo Apple Pie Truffles for this Halloween season? You guys know how much I love me some Oreo Truffles so why not spice them up and be creative for Halloween. They were so fun to do and the kids will go crazy over them!

These adorable Oreo Treats would be great for Halloween school parties, your own Halloween party, sporting events, or just because snacks. Be sure to check out the other Oreo Halloween Truffles I have on my website: Oreo Nutella Bat Truffles, Oreo Red Velvet Eye Ball Truffles, and Oreo Pumpkin Pie Spice Pumpkin Truffles.

How To Make Oreo Apple Pie Mummy Truffles

First, gather all your ingredients. You will only need 5 ingredients unless you swap out the chocolate chips and coconut oil for melting chocolate, then you will only need 4 ingredients which is even less. Even better in my opinion!

One package of Apple Pie Oreo cookies
6 ounces cream cheese
Black icing (I used Wilton Black Icing Writing Pen) OR 36 edible eyes
Melting Chocolate (I like using Candiquik) OR 1 package of White Chocolate Chips & 2 teaspoons of coconut oil
Parchment paper or silicone baking mat
Small plastic sandwich bag

Next, in a food processor, pulse Oreos into fine crumbs.

Add cream cheese and pulse until thoroughly blended.

Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm.

DO NOT SKIP THIS STEP! You do not want to dip the Oreo Truffles while they are still warm. They will be super hard to work with and you will end up having Oreo Truffle mixture all in your chocolate which you do not want.

Once the Oreo balls are frozen, if you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the white chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the Truffles.

Using a fork or candy tool, dip one Oreo ball in the chocolate. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.

NOTE: When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.

Transfer each truffle back to the baking sheet lined with parchment paper or a silicone baking mat. Allow chocolate to harden.

Once dry, re-melt the remaining white chocolate and pour into a small plastic sandwich bag. Cut off the tip of the plastic bag and drizzle stripes around the Oreo ball to resemble a mummy bandages.

Using the black icing (I used the Wilton Black Icing Writing Pen), pipe 2 eyes on each Oreo ball OR press 2 edible eyes onto the stripes. Allow to dry.

Truffles can be stored in an airtight container in the refrigerator for 5+ days.

Tips & Tricks:

You can use any Oreo cookie you want. The “special edition” Oreos are usually smaller packages than the regular Oreos which will require less cream cheese. So if you want to use regular Oreos you can and you can use a whole package of the cream cheese which is 8 ounces.
When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Apple Pie Oreo Mummy truffles

By: Tammie

March 23, 2019
18
1 hr
Print this

Ingredients

One package of Apple Pie Oreo Cookies
6 ounces cream cheese
Black icing (I used Wilton Black Icing Writing Pen) OR 36 edible eyes
Melting Chocolate (I like using Candiquik)
OR
1 package of White Chocolate Chips & 2 teaspoons of coconut oil
Parchment paper or silicone baking mat
Small plastic sandwich bag

Directions

Step 1: In a food processor, pulse Oreos into fine crumbs.
Step 2: Add cream cheese and pulse until thoroughly blended.
Step 3: Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm. DO NOT SKIP THIS STEP! You do not want to dip the Oreo Truffles while they are still warm. They will be super hard to work with and you will end up having Oreo Truffle mixture all in your chocolate which you do not want.
Step 4: Once the Oreo balls are frozen, if you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the white chocolate.
Step 5: Using a fork, dip Oreo balls in the chocolate. Spoon chocolate over the top to make sure it’s completely coated, then tap the fork on the edge of the bowl to drain excess. (I use a toothpick to gently push the truffle off of the fork).
Step 6: Transfer each truffle back to the baking sheet lined with parchment paper or a silicone baking mat. Allow chocolate to harden.
Step 7: Once dry, re-melt the remaining white chocolate and pour into a small plastic sandwich bag. Cut off the tip of the plastic bag and drizzle stripes around the Oreo ball to resemble a mummy bandages.
Step 8: Using the black icing, pipe 2 eyes on each Oreo ball OR press 2 edible eyes onto the stripes. Allow to dry.
Step 9: Truffles can be stored in an airtight container in the refrigerator for 5+ days.