Bat Truffles
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These Oreo Bat Truffles are one of my favorite Halloween treats to make. With just a handful of ingredients and a little assembly, you end up with the cutest no-bake bats that both kids and adults love.
Easy Oreo Truffle Bats
I’ve always loved cute Halloween desserts, and these Oreo Bat Truffles are right up my alley. I already love classic Oreo Truffles, so turning them into goofy little bats just made sense. They’ve got the same rich, creamy center, a smooth chocolate shell, and those candy eyeballs that give each one a silly personality.
I served these bats at our Halloween party last year alongside my Graveyard Pudding Cups and Frankenstein Cookie Bars. One of the best parts is that these bats can be prepped a day or two ahead, which is a lifesaver during busy party weeks. Just be sure to use candy eyes that hold up in the fridge. I’ve had the best luck with the Betty Crocker ones since they don’t bleed or smudge.
Ingredients
- Oreo cookies – Crushed for the truffle base and split in half for the bat wings.
- Cream cheese – Softened to bind the crushed cookies into a smooth filling.
- Chocolate almond bark – Melted for dipping and sets with a firm, glossy finish.
- Candy eyeballs – Pressed into the coating to give each bat a playful Halloween face. I used Betty Crocker.
- Mini chocolate chips – Used as tiny horns to finish off the bat’s look.
How to Make the Halloween Oreo Truffles
- Make the truffle base – Crush 33 Oreo cookies into fine crumbs using a food processor. Transfer the crumbs to a large bowl and add the softened cream cheese. Use an electric hand mixer to combine until smooth and fully incorporated.
- Shape and freeze – Use a 1-tablespoon cookie scoop to portion the mixture, then roll into even balls. Place them on a parchment-lined baking sheet and freeze for 20 minutes. If you freeze longer, let them sit at room temperature for about 10 minutes before moving on. You don’t want them rock-solid. If they’re too firm, the wings won’t press in and may crack. Before dipping, test one truffle by gently inserting one Oreo wing. If it goes in cleanly without breaking the coating or crumbling the truffle, you’re good to move forward. If it’s too hard, give them a few more minutes at room temp.
- Cut the wings – Split 15 Oreo cookies in half and scrape off the filling. Carefully cut each half into two wing shapes. You’ll have extras in case of breakage.
- Dip and decorate – Melt the chocolate almond bark according to package instructions. Dip each truffle into the melted chocolate and place it back on the parchment-lined tray. Immediately press in two wings on each side, then add two candy eyeballs, and finish with two mini chocolate chips for horns.
- Refrigerate to set – Transfer the finished truffles to the fridge and chill until the chocolate coating is fully set and firm to the touch.
Variations and Substitutions
- Use different flavored Oreos – Try peanut butter, mint, or other seasonal flavors to switch up the taste.
- Substitute candy coating – Almond bark works best, but you can use chocolate chips or melting wafers with a small amount of coconut oil for easier dipping.
- Skip the horns – If you don’t have mini chocolate chips, use mini M&Ms or leave them off entirely.
Tips for Success
- Use the right mixing method – Combine the Oreo crumbs and cream cheese with an electric hand mixer or mix by hand with some elbow grease. Avoid using a food processor for this step, it can make the mixture too gummy and hard to work with.
- Test your candy eyeballs – Some brands bleed or smudge when stored in the fridge. If you’re unsure, place a couple on a plate, refrigerate for an hour, then let them sit at room temperature for 30 minutes to see if they hold up. The Betty Crocker ones work well and don’t bleed. You can usually find them in the baking aisle of your local grocery store.
- Keep refrigerated until serving – The truffles should stay chilled to hold their shape. As they warm up, the centers soften, and the wings may start to break off.
- Soften slightly before assembly – If you freeze the truffle balls for more than 20 minutes, let them sit at room temperature for about 10 minutes to soften slightly. If they’re too firm, the wings won’t press in cleanly and may crack the shell. Always test one before starting.
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More Easy Halloween Desserts
Looking for simple and festive Halloween ideas? These recipes are quick to make and perfect for parties or spooky snack tables.
Did you love these easy Halloween truffles? Please leave a star rating and share your thoughts in the comments below.
Halloween Oreo Bat Truffles
Ingredients
- 48 Oreo cookies divided (not thin or double-stuffed)
- 8 ounces brick-style cream cheese softened
- 16 ounces chocolate almond bark
- 60 candy eyeballs
- 60 mini chocolate chips
Instructions
- Crush 33 whole Oreo cookies into fine crumbs (do not remove the filling). Transfer to a large bowl.
- Add softened cream cheese and mix with an electric hand mixer or by hand until smooth and fully combined.
- Use a 1-tablespoon scoop to portion the mixture. Roll the mixture into balls and place them on a parchment-lined baking sheet.
- Freeze for 20 minutes. If frozen longer, let them sit at room temperature for 10 minutes so they’re not too firm for the wings to be inserted. Test one by pressing a wing in before dipping.
- Meanwhile, split 15 Oreo cookies in half and scrape off the filling. Cut each half into two wings.
- Melt the chocolate almond bark according to package instructions.
- Dip each truffle into the melted chocolate and place it back on the tray.
- Immediately press two wings into the sides, followed by two candy eyeballs on the front and two mini chocolate chips on top for horns.
- Refrigerate until the chocolate is set and truffles are firm.
Notes
- 48 Oreo cookies = 1 family-size package.
- Use candy eyeballs that don’t bleed. You can test by placing a few on a plate in the fridge for one hour, then letting them sit at room temperature for 30 minutes to see if they weep.
- Keep them chilled until ready to serve, as the filling softens at room temperature and the wings may fall out if they sit out too long.
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.