Love these cute and easy Halloween treats!!
Licorice Tree: How-to-video
Cookie Crumbs "Dirt": I made cookie crumbs from chocolate sandwich cookies in my food processor or mini-chopper. For this 13-inch platter, I used about 3 cups of crumbs (1/2 package cookies)
Royal Icing for "glueing" candy corn fence: Recipe
Cookie & Cream Cheese Truffle Pops Recipe:
Tina Verrelli – epicuricloud.com
Makes 11 Pops
2 cups crunchy cookies broken into 1 – 1 ½” pieces
(Chocolate sandwich cookies, chocolate biscotti – pretty much any crunchy cookie will work)
3 ounces cream cheese – cut into ½ inch pieces
10-ounces white chocolate candy melts or white chocolate chips
3 teaspoons coconut oil if needed to thin the candy melts/chocolate chips
6-inch pop sticks
In food processor, process the cookies to make crumbs. Add the cream cheese and process until well combined.
Use a teaspoon or cookie scoop to scoop about 2-teaspoon portions. Roll into balls. Place on parchment lined baking sheet and refrigerate for 20 minutes.
While chilling, use the microwave (30-second intervals) to melt the candy melts or white chocolate chips. Add coconut oil, a teaspoon at a time to reach desired consistency. Stir until smooth.
Insert a pop-stick into each truffle ball. Dip and swirl in melted white chocolate. Dip or sprinkle with colored sprinkles and add a candy eye.
Refrigerate until ready to display and serve.
Can make several days in advance.