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A tray of white chocolate truffles decorated to resemble spooky Halloween eyeballs, with red icing and candy eyes, accompanied by a glass of milk and wooden spoons.

Spooky Eyeball Truffles Recipe

Author: Mandy Applegate
Spooky Eyeball Truffles are a creepy-cool treat that’ll be a hit at your Halloween party. Easy to make and super kid-friendly, they bring just the right mix of fun and fright. You can even make them ahead of time, making party prep a breeze. Plus, they’re deliciously sweet, so everyone will want a bite!
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Prep Time: 20 minutes
Freeze Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Spooky Eyeball Truffles
Servings: 20
Calories: 332kcal

Ingredients

US Customary - Metric

Instructions

  • Crush the vanilla Oreos in a food processor until they turn into fine crumbs. Transfer the crumbs into a large bowl, add the softened cream cheese, and mix thoroughly with a hand mixer until well blended.
    13 ounces pack vanilla Oreos, 8 ounces package cream cheese
  • Add the green food coloring, using about 10 drops or as many as needed to reach your desired shade, and mix again until the color is even.
    10 drops green food coloring
  • Line a baking sheet with parchment paper. Scoop about 1 ½ tablespoons of the mixture, roll it into a ball with your hands, and place it on the tray. Repeat until all the mixture is used. Freeze the balls for about an hour.
  • While the truffles are freezing, melt the almond bark and red candy melts in separate microwave-safe bowls. Divide the almond bark into two bowls for easier handling when dipping.
    24 ounces bar vanilla almond bark, ½ cup red candy melts
  • Remove the truffles from the freezer. One at a time, dip them into the melted almond bark, using two forks to flip and coat each truffle completely. Once coated, lift it out with a fork and let the excess bark drip off before placing it back on the parchment-lined tray.
    20 candy eyeballs
  • Take a toothpick, dip it in the red candy melts, and draw thin lines starting at the bottom of the truffle and dragging upwards, making it look like veins. Leave the top center clear for the candy eye. Place the candy eye on top while the coating is still wet to ensure it sticks. Repeat for each truffle, working one at a time to keep the coating from hardening before decoration and wiping the toothpick after each eye.
  • Let the truffles sit for about 5 minutes until the coating is fully hardened. They're ready to serve and enjoy!

Notes

  • Freeze Before Dipping: Freezing the truffles makes dipping way easier. They hold their shape and don’t fall apart in the almond bark.
  • Keep It Smooth: After dipping, gently tap the fork against the side of the bowl to get rid of extra almond bark. This helps the coating stay smooth.
  • Red Candy Melt Tip: If the red candy melts start getting thick while you’re making the veins, just pop them back in the microwave for a few seconds to loosen them up.
  • Thin Vein Lines: Wipe the toothpick after each line to keep your veins clean and defined.
  • Speed Is Key: Make sure to place the candy eyes on each truffle while the coating is still wet. If it hardens, the eyes won’t stick as well.
  • Storage Tip: If you’re not eating these right away, keep them chilled. They stay firmer that way.

Nutrition

Calories: 332kcal | Carbohydrates: 40g | Protein: 2g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 120mg | Potassium: 58mg | Fiber: 1g | Sugar: 34g | Vitamin A: 153IU | Calcium: 15mg | Iron: 2mg
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