This spooky Oreo eyeball recipe combines the classic creamy goodness of Oreos and cream cheese with a bit of haunting charm. They are a fun eerie treat that will have your halloween party guests oohing and ahhing.
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Halloween Oreo Truffle Eyeballs
If you are on the hunt for a new Halloween dessert that would give everyone the creeps but also melt in their mouths, these eyeball Oreo truffles are a must make treat for Halloween! Not only are they perfect for adding a little horror to your party, but they’re also devilishly delicious.
Like our Grinch Oreo balls for the Christmas season, these no-bake truffle balls are a popular, easy to make recipe with simple ingredients that kids and adults all love!
- Oreo Cookies – Use any flavor Oreos you’d like other than the classic Oreo. Halloween Oreos, Red velvet Oreos, Golden Oreos and gluten free Oreos are all great too!
- Cream cheese – softened to room temperature
- White candy melts – melted according to package directions. I like Wilton or Melt ’ems brands.
- Candy eyes – you can find large candy eyes in some stores or on Amazon.
- Red decorating gel – for the bloodshot eyes look.
Do I need to remove the cream filling from the Oreo cookies before crushing them?
No, you don’t need to remove the filling. It helps to bind the balls together and adds to the flavor.
1: For the “bloodshot” look, you can also use food coloring markers or use thin pieces or red licorice cut into tiny lines and drape them along the sides.
2. If candy eyes are unavailable, you can also use m&m candies for the eyes or small dollops of dark chocolate or black, blue, or green edible gel.
3. Use white chocolate chips or almond bark instead of white candy wafers. Be very careful not to overheat them when melting in the microwave or double boiler. It will become thick and unusable if you do. The bowl is usually warm enough to keep heating them while you stir.
4. Add a cup of Rice Krispie cereal to the cookie mixture.
How to make this Halloween Oreo Ball Recipe
Step 1 – Put the Oreos in a large zip closure bag and crush them with a rolling pin. (or you can also pulse them in a food processor for a few seconds until they are fine crumbs)
Step 2 – Place the crushed cookies into a medium bowl and add the softened cream cheese. Stir to mix until the ingredients come together.
Step 3 – Use a cookie scoop or a tablespoon to scoop the dough and roll into 1-inch balls, placing them on a cookie sheet or large plate lined with parchment paper or wax paper as you roll them.
Put the baking tray in the refrigerator to chill for at least an hour.
Step 4 – After they have chilled, melt the white candy wafers to a microwave safe bowl by heating for 30 seconds on 60% power or the defrost mode. Stir and repeat for another 30 seconds. Remove and stir until melted.
Step 5 – With a spoon, fork or toothpick, dip each of the cookie balls into the melted chocolate until fully coated. Tap it gently on the edge of the bowl to remove any excess and then place them back on the lined baking sheet.
Step 6 – Place the truffle back in the refrigerator for another 30 minutes until the candy is hardened. (you can also place them in the freezer for 15 minutes)
Step 7 – Place a dollop of red decorating gel on the top of each ball and drizzle a 4 or 5 lines down the sides a little. Then press a candy eye on top of gel as pictured.
Chill until ready to serve.
- Don’t skip chilling the truffle before dipping them in the melted candy. This prevents them from falling apart.
- If the melted white chocolate are too thick, you can add a teaspoon of coconut oil or vegetable oil to get the desired consistency.
Store in the refrigerator in an airtight container for up to 5 days. Separate layers with parchment paper to avoid sticking.
Yes, you can freeze the truffles for up to 2-3 months! After setting the eyeballs in the refrigerator, place them in a single layer on a baking sheet and freeze until firm.
Transfer them to a zip closure bag or airtight container and separate layers with parchment paper or wax paper to keep them from sticking together. Thaw in the refrigerator or at room temperature before serving.
Oreo Eyeball Truffles
- 36 Oreo Cookies
- 8 ounces cream cheese softened to room temperature
- 12 ounces white candy melts
- 30 large candy eyes
- Red decorating gel
- Place the whole Oreo cookies in a large zip closure bag and crush them with a rolling pin. (or you can also pulse them in a food processor for a few seconds until crumbled)36 Oreo Cookies
- Place the crushed cookies into a medium bowl and add the softened cream cheese. Stir to mix until the ingredients come together.8 ounces cream cheese
- Use a cookie scoop or a tablespoon to scoop the dough and roll into balls.
- Place the oreo balls on a baking sheet or large plate lined with parchment paper and chill in the refrigerator for at least an hour.
- After they have chilled, add the candy melts to a microwave safe bowl and heat for 30 seconds then stir and repeat for another 30 seconds. Remove and stir until melted.12 ounces white candy melts
- With a fork or toothpick, dip each ball into the melted candy until fully coated. Tap it gently on the edge of the bowl to remove any excess and then place them back on the baking sheet.
- Place the coated Oreo balls back in the refrigerator for another 30 minutes until the candy is hardened.
- Place a dollop of red decorating gel on the top of each ball and drizzle a 4 or 5 lines down the sides a little. Then press a candy eye on top of gel as pictured.30 large candy eyes, Red decorating gel
- Chill until ready to serve.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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