Turkey Oreo Balls Prove Every Craft Night Should Be Edible
Yields: 18
Prep Time: 10 mins
Total Time: 2 hours
Ingredients
1
(13-oz.) package Oreo cookies
4 oz.
cream cheese, softened
1/4 tsp.
ground cinnamon (optional)
Pinch of kosher salt
6
chocolate-covered cookie sticks, such as Pocky
1/4 c.
(4o g.) white chocolate melting wafers
2 tbsp.
plus 1 tsp. coconut oil, divided
Orange gel food coloring
12 oz.
semisweet chocolate chips, melted
90
pieces candy corn
36
candy eyeballs
18
red, orange, and/or yellow mini M&M's
18
red tree sprinkles
36
white sprinkles
Directions
In a food processor (or using a large resealable plastic bag and rolling pin), crush cookies into very fine crumbs. Transfer to a medium bowl. Add cream cheese, cinnamon (if using), and a pinch of salt and stir until combined.
Using a medium cookie scoop (1 1/2 Tbsp.), form mixture into 18 balls. Arrange on a parchment-lined baking sheet and refrigerate until firm but not completely hardened, about 30 minutes.
Meanwhile, break cookie sticks into thirds, about 1 1/2" long. Melt wafers according to package directions and transfer to a small heatproof bowl. Stir in 1 tsp. oil, then stir in food coloring until desired hue is reached. Dip one end of each cookie stick into orange chocolate. Arrange on a parchment-lined plate and let set, about 15 minutes.
In another small bowl, mix melted chips with remaining 1 Tbsp. oil. Working one at a time, dip truffle into chocolate, letting excess drip off, and return to baking sheet. Arrange 5 candy corns on top of truffle in a fan shape. Add 2 candy eyes, 1 M&M nose, 1 red tree sprinkle for the wattle, and 2 white sprinkles for the eyebrows. Insert 2 sticks into bottom of truffle for the legs. Repeat with remaining balls. Refrigerate truffles until chocolate is set, about 20 minutes.
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