This past weekend, we experienced a “cold front” in Louisiana. It went from a heat index in the 100s to a much more manageable heat index in the 80s. Not cold by any means, but it was definitely nice to walk outside for 5 minutes and not sweat like crazy!
I’m a big fan of the fall. Football season, cooler weather, spiced candles and fun fall foods. One of my favorites is the Halloween Oreos. I realize they’re just plain oreos with orange dye in the cream, but darnit, those seasonal oreos are just more fun to enjoy! I was actually looking forward to buying my first pack of halloween ones, when I noticed Candy Corn Oreos. Yes. CANDY CORN OREOS.
I couldn’t help myself. I had to get them. I had to make sure that I didn’t eat the whole box, though, since I had plans for these: the super popular oreo truffles. I ended up trying one, which was VERY sweet…sweeter than normal oreos, actually. At first, I couldn’t put my finger on the flavor until my husband mentioned it–the filling tastes like buttercream. Not super candy corn like, in my opinion, but I still wanted to make truffles out of these.
After crushing them, the filling was a festive orange color, which would be so cute for fall or halloween parties. I do have to note that the candy corn oreos don’t contain nearly as many oreos as a regular box does, which explains why you don’t need as much condensed milk (as the regular recipe here) to make these.
Candy Corn Oreo Truffles
Source: adapted from the regular oreo recipe
- 1 box candy corn oreos
- 1/2 cup of condensed milk
- 1 bag of semi-sweet chocolate chips
- 1/8 tsp. canola or vegetable oil
- candy corn candies, for garnish
- In a food processor, crush the oreos (with cream) until the oreos are fine crumbs. Add the oreos to a medium sized bowl, and stir in the condensed milk, until it is well-mixed.
- Using a small tbsp. scoop, scoop out truffles and roll them between your hands into a ball shape. Place them on a small pan, and allow them to freeze for a few minutes (just to set better for easier dipping). While they are freezing, place your chocolate chips and oil in a microwave safe bowl, and microwave the chocolate on high in 30 second increments, stirring well for every 30 seconds, until the chocolate is melted and easy to stir. Prepare a cookie sheet lined with wax or parchment paper for the finished truffles to cool on.
- Take the balls out of the freezer, and individually dip each truffle ball in the chocolate and place the truffles on the cookie sheet. Add a candy corn (or any other decoration) before the chocolate starts to dry. Once all truffles are done, let them sit until the chocolate sets (or if you’re in a rush, place the truffles in the freezer for the chocolate to set). Enjoy!