Chocolate Oreo Bat Truffles
Once the cream cheese and crushed Oreos are rolled into balls, Chocolate Oreo Bat Truffles get chilled and then dipped in melted milk chocolate. No baking is required, and they are ready after a short chill.
Yield: 12 truffles | Prep: 25 min | Chill: 30–60 min
Chocolate Oreo Bat Truffles Ingredients
- 24 Oreo cookies, finely crushed, for filling — Crush them whole, cream filling included, so the centers stay dark, sweet, and fudgy. Aim for a fine, even crumb with no large pieces. Each truffle uses two cookies’ worth of crumbs, so keep track of the total.
- 4 oz (115 g) softened cream cheese — This binds the crumbs into a thick dough. Let it sit at room temperature until it gives easily when pressed so it blends smoothly without lumps. Cold cream cheese leaves streaks and stiff clumps.
- 12 additional Oreo cookies, halved, for 24 wings — Each half becomes one wing, giving two wings per truffle. Halve them carefully with a gentle press of a sharp knife so they don’t crack.
- 10 oz (280 g) milk chocolate melting wafers — Wafers melt smoothly, set with a clean snap, and coat more evenly than chocolate chips. This amount covers all 12 truffles with room for extra melted chocolate to use as glue.
- 24 candy eyes — Two per truffle. Press them in while the chocolate is still wet so they stick.
- 24 chocolate chips, for ears — Two per truffle. Place them while the coating is still wet so they anchor in place.
How To Make This Chocolate Oreo Bat Truffles Recipe
- Crush the cookies. Finely crush 24 Oreo cookies, including their cream filling, in a food processor or inside a zip-top bag with a rolling pin. Keep the 12 extra cookies separate for the wings. Stop as soon as there are no whole cookie pieces. If you leave chunks, the dough will feel gritty and won’t hold its shape.
- Mix the filling. Add the softened cream cheese to the crumbs. Mix until completely combined into a thick, even dough with no white streaks. This takes a couple of minutes by hand or about 30 seconds in a food processor. If you still see streaks of cream cheese, keep mixing until the dough is uniform, since streaks mean the cream cheese is not fully incorporated.
- Shape and chill. Divide the mixture into 12 equal portions and roll each into a smooth ball between your palms. Place the balls on a parchment-lined tray and refrigerate for 30–60 minutes, until firm to the touch. I’d never skip the chill, because a soft ball will fall apart when it’s dipped. While they chill, carefully halve the 12 extra Oreos to make 24 wings.
- Melt the coating. Melt the milk chocolate melting wafers according to the package directions, stirring until smooth. Melting wafers thicken as they cool, so if the coating starts to set while you work, rewarm it briefly so it stays fluid enough to coat evenly. Working with one chilled ball at a time, dip it into the melted chocolate and lift it out. Let the excess drip off so the coating is even and thin rather than heavy. Set each truffle on parchment. If a truffle is dipped too thickly, the decorations may slide, so wipe away any pooled chocolate at the base before moving on. Add the bat features. While the coating is still wet, attach two cookie wings, two candy eyes, and two chocolate chip ears to each truffle. Use a little extra melted chocolate as glue. Work quickly, because the decorations will not stick once the coating sets. If a piece slips, dab a bit more melted chocolate underneath and press it back in place. Set and chill. Refrigerate the truffles until the chocolate is firm and no longer tacky. Keep the truffles chilled until serving so the coating stays crisp and the centers stay firm.
How To Serve And Store
Serve these on a dessert tray for a Halloween party or on a small plate for a kids’ table. They taste best chilled, so take them from the refrigerator shortly before serving. Because the decorations are delicate, handle the truffles by the base rather than pressing on the wings or ears.
In The Fridge
Store the truffles in an airtight container in the refrigerator for up to 1 week. Separate the layers with parchment so the wings and eyes don’t smudge.
In The Freezer
Freeze the truffles in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before serving to keep the chocolate from condensing.
Frequently Asked Questions
Can you make these ahead of time?
Yes. Make the truffles up to 2 days before serving and keep them chilled in an airtight container.
Why is my dough too sticky to roll?
The cream cheese may have been too warm, or the dough wasn’t chilled long enough. Refrigerate the portions until firm, then roll them quickly with cool hands.
What if the chocolate coating cracks?
Cracks usually happen when the truffles are chilled too long or moved while setting. Dip them again if needed, and set them gently on parchment until the coating is firm.
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Chocolate Oreo Bat Truffles
Ingredients
Method
- Finely crush 24 Oreo cookies, including their cream filling. Keep the 12 extra cookies separate for the wings.
- Add softened cream cheese to the crumbs and mix until completely combined into a thick, even dough with no white streaks.
- Divide the mixture into 12 portions, roll into smooth balls, and place on a parchment-lined tray. Refrigerate for 30–60 minutes, until firm. Carefully halve the 12 extra Oreos to make 24 wings.
- Melt the wafers according to the package directions. Dip each chilled ball and let excess drip off. Set on parchment. While still wet, attach two cookie wings, two candy eyes, and two chocolate chip ears to each truffle, using extra melted chocolate as glue. Refrigerate until the chocolate is set, then keep chilled until serving.
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