It’s time for the holidays with these cookies and cream candy corn truffles.
One of the favorite candies in our house this time of the year is candy corn. It is so colorful and fun and says fall in a sweet tooth kind of way. These cookies and cream candy corn truffles are the perfect size for a sweet bite of fall fun.
I try to stay away from candy most of the time. It does not agree with my hips in any way shape or form. I also find that too much sugar just plays havoc with my system overall. But during the holidays, all that changes. I turn into a little kid and try get my fix for the next year and then some. Not very adult of me, but what’s a girl to do?
The recipe is easy to do. Basically, it is a lot of chopping, and rolling and a bit of cooking all put together in one decadent bite. So be prepared to get those hands right into the mixture and start making some scrumptious little bits of heaven.
To make these delicious truffles, you will need these items: (Amazon links.)
- 24 Golden Oreos cookies
- marshmallow fluff
- white chocolate chips
- evaporated milk
- candy corn
- To finish: coconut, chocolate sprinkles and chopped pecans
The first step is to combine 4 tbsp of butter with 20 Golden Oreo cookies and 1/3 cup of candy corn in a food processor. Pulse until it is nice and crumbly.
Combine the white chocolate and marshmallow fluff in a bowl and set aside, then cook together some sugar, evaporated milk, and butter for 3 minutes, stirring the whole time. Add the cooked mixture to the chocolate and fluff mix.
Roughly chop up another 4 cookies and the remainder of the candy corn. Add them to the soft mixture and combine well.Place this in the fridge until it is firm but not completely set. When it is cooled, add it to the crumb mixture and pulse again. It will be the consistency of very thick cookie dough now.
Grease your hands and shape the crumb mixture into 30 balls about 1 inch in size and set aside on a plate..
Now you will roll the balls into your choice of coating. I used shredded coconut, chocolate sprinkles and chopped pecans.
These truffles are the perfect dessert bite. They have the consistency of a cake pop with the delicious taste of your most decadent truffle. They are perfect for both Halloween and Thanksgiving.
Your holiday guests will love these. They are the perfect choice for those that want a sweet treat but are not fond of the sweetness of fudge. The Oreo cookies make them a bit more savory and the coatings take away from the heavy sweetness too. These are a keeper!
Have you used candy corn in your holiday cooking? Tell us about your recipes in the comments below!
- 1 cups granulated sugar
- ½ cup unsalted butter, divided
- 4 oz white chocolate chips
- 2 tablespoons marshmallow cream
- 24 Golden Oreos Cookies, divided
- ⅔ cups candy corns, divided
- ½ cup shredded coconut
- ½ cup chopped pecans
- 1 container of chocolate sprinkes
- Melt ¼ cup of butter. Set aside. Combine 20 of the Oreo cookies (about 20 cookies and ⅓ cup candy corn in a food processor. Pulse until mixture is crumbly. Add the butter in the spout and pulse to combine well.
- Rough chop the remaining cookies and candy corn and set aside.
- In a large saucepan over medium-high heat; combine the sugar, ¼ cups butter and the evaporated milk. Bring to a boil, stirring constantly. Once mixture comes to a boil, cook for 3 minutes.
- Remove from heat, stir in chocolate chips and marshmallow. Stir until mixture is smooth. Mix in the chopped Oreo’s and remaining candy corn.
- Pour this mixture into a greased pan and place in the fridge. Chill about an hour until it is almost set but not hard.
- When cooled, add it to the golden Oreo crumb mix. Pulse until well combined and then shape the mixture into 1 inch balls.
- Roll ⅓ of the balls in the coconut, ⅓ in the chocolate sprinkles and ⅓ in the chopped pecans.
- Makes 30 candy corn balls. Store in an airtight container in the fridge.