Cookie & Cream Cheese Truffle Pops Recipe

Cookie and Cream Cheese Truffle Pops.jpg

Love these cute and easy Halloween treats!!

Directions for:

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Cookie & Cream Cheese Truffle Pops Recipe:

Tina Verrelli –

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
colored sprinkles
candy eyes
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.

Printable Recipe: Cookie & Cream Cheese Truffle Pop