Oreo Truffle Spiders

Halloween is the perfect time of year to make creepy crawly snacks including these cute Oreo Truffle Spiders. Kids are going to love making them and eating them too. The spider bodies are made of two ingredients and are so easy to make, just scoop and roll. Older kids can make chocolate spider legs and the little ones can use black licorice laces instead. Either way they will look creepy and crawly and cute and will be a great addition to a Carnival of the Creepy Crawlers Party dessert table.

Oreo Truffle Spiders

Oreo Truffle Spiders (makes about 24)

Recipe adapted from Oreo Truffle Recipe

Crush the Double Stuff Oreos into fine crumbs using a food processor or by placing the cookies in a large zip top bag and smashing them with a rolling pin or the back of a pan. Reserve 2/3 cup of the crumbs. Also reserve about a tablespoon of frosting then stir the rest into the remaining crumbs.

Scoop out heaping tablespoonfuls of the oreo mixture.

Roll Oreo Mixture into Balls

Roll the scoops into balls, allowing your hands to warm up the balls so they are just a bit sticky.

Coat truffles in oreo crumbs

Roll the balls in the reserved cookie crumbs.

Pipe on Chocolate to make the Spider Legs
She loved making the chocolate legs!

Place candy melts in a microwave safe bowl. Heat on high for 25 seconds. Stir, heat for 20 seconds. Stir. If wafers are not all melted, heat for 15 second increments, stirring after each until melted. Allow to cool slightly, then pour into a small zip top bag. Snip off the tip and pipe “L” shaped spider legs onto a parchment paper lined baking sheet.

You’ll need 8 legs for each spider, but you’ll want to make lots of extras, because some will break.

Add chocolate spider legs to your spooky oreo truffle

Push 4 chocolate legs onto each side of the Oreo truffle balls.

Add candy eyes to your truffle Oreo Spiders

 

Put a dab of frosting on the back of each candy eye, then press it onto the spiders.

Boy sits with his slightly broken Oreo Truffle Spider, but still seems quite proud of it.
Breaking them is ok! They can still be eaten.

 

For younger kids, it might be easier to use licorice laces for legs.

Oreo Truffle Spiders

Chocolate Oreo Truffle Spiders

The spider bodies are made of two ingredients and are so easy to make, just scoop and roll.

Ingredients

  • 1 (15 ounce) package of Double Stuff Oreo Cookies
  • 1 tub Betty Crocker Cookies ‘n Cream Frosting
  • 12 ounces Black Candy Melts (or Dark Cocoa Candy Melts)
  • candy eyes

Instructions

Separate Oreo cookies from their cream.

Crush the Double Stuff Oreos into fine crumbs using a food processor or by placing the cookies in a large zip top bag and smashing them with a rolling pin or the back of a pan.

Reserve 2/3 cup of the crumbs. Also reserve about a tablespoon of frosting then stir the rest into the remaining crumbs.

Scoop out heaping tablespoonfuls of the oreo mixture.

Roll the scoops into balls, allowing your hands to warm up the balls so they are just a bit sticky.

Roll the balls in the reserved cookie crumbs.

Place candy melts in a microwave safe bowl. Heat on high for 25 seconds. Stir, heat for 20 seconds. Stir. If wafers are not all melted, heat for 15 second increments, stirring after each until melted.

Allow to cool slightly, then pour into a small zip top bag.

Snip off the tip and pipe “L” shaped spider legs onto a parchment paper lined baking sheet.

Place the legs in the fridge to cool and harden.

Push 4 chocolate legs onto each side of the Oreo truffle balls.

Put a dab of frosting on the back of each candy eye, then press it onto the spiders.

Notes

You’ll need 8 legs for each spider, but you’ll want to make lots of extras, because some will break.

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Chocolate Oreo Truffle Spiders with candy eyes

If you want to make these for a party, I’d suggest you dip the tips of the chocolate legs in some melted candy coating then they’ll stick in the oreo balls better. If you’re just using them as a snack carefully pick them up and take bite!

 

One Comment

  1. Oh, I just love how cute these look. I can not wait to make them this year. Thank you for sharing.

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