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Servings: 12

Weight Watcher Smart Points: 20

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • candy corn
  • 1 (10.5 ounce) package Candy Corn Oreo Cookies
  • 8 ounces Vanilla Candy Melts (see note below)
  • orange and yellow candy melts for drizzling
  • 4 ounces cream cheese, softened
  • festive sprinkles
  • 1.5 teaspoons vegetable shortening


  1. 1
  2. Using a food processor, crush all of the cookies into fine crumbs
  3. If you don’t have a food processor, you can crush the cookies in a resealable plastic bag using a rolling pin
  4. 2
  5. In a medium bowl, combine cookie crumbs and cream; mix until well blended
  6. Line a baking sheet with parchment or wax paper
  7. Roll cookie mixture into 12-15 balls, about 1-inch in diameter
  8. Place the cookie balls onto prepared baking sheet and refrigerate the balls for about 45 minutes or until firm
  9. 3
  10. Melt the candy melts according to package directions
  11. Stir in shortening
  12. The shortening will thin the mixture down a bit
  13. If the chocolate is still too thick, gradually add a bit more until you reach a desired consistency for dipping
  14. 4
  15. Dip balls in the melted candy melts and place back onto the prepared baking sheet
  16. If desired, sprinkle the tops of the candy coated cookies balls with sprinkles, candy corn or drizzle with contrasting colors of melted candy melts
  17. 5
  18. Refrigerate until firm, about 1 hour
  19. Store leftover truffles, covered, in refrigerator for up to 3 days.

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