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–+ servings
A close up picture of the finished Cookie Dough Balls recipe.
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5 from 3 votes

Halloween Truffles

I love making these Halloween Truffles for my kids during spooky season. They're just as fun to eat as they are to make!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chips, cookie dough
Servings: 45 people
Calories: 148kcal
Author: Jess Jankowski
Cost: $9.52

Equipment

  • baking sheets
  • squeeze bottles
  • measuring cups
  • mixing bowls
  • Measuring spoons
  • handheld mixer
  • Microwave-safe bowl
  • mixing spoon

Ingredients

COOKIE DOUGH BALLS:

  • ½ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour heated for 5 minutes at 350°F
  • 14 oz can sweetened condensed milk
  • ½ cup mini chocolate chips

COATING AND DECORATIONS:

  • 1 pound white chocolate almond bark
  • Colored candy melts - we used purple orange, green and black
  • Sprinkles optional
US Customary - Metric

Instructions

MAKE COOKIE DOUGH BATTER:

  • In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the vanilla.
  • Gradually add the flour, alternating with the milk.
  • Stir in the chocolate chips. Place dough in a smaller bowl and chill for about 1 hour.

SHAPE DOUGH BALLS:

  • Remove the dough from the refrigerator, form it into balls, and place the balls on a baking sheet lined with parchment paper.
  • Freeze for 30 minutes, and longer is fine.

MELT ALMOND BARK:

  • Add almond bark to a medium microwave-safe bowl and heat for 1 minute.
  • Stir and continue heating for 30 seconds or until the chocolate is almost completely melted. Stir until smooth.

DIP BALLS:

  • Remove 3-4 balls from the freezer and dip in the melted chocolate using a fork.
  • Shake off the excess chocolate into the bowl and place it onto another baking sheet lined with parchment paper.
  • Repeat for all the remaining balls.

DECORATE TRUFFLES:

  • Melt colored candy melts in a small microwave-safe bowl using the same heating method as above.
  • Transfer melted chocolate to plastic squeeze bottles **see notes.
  • Drizzle cookie dough balls with colored chocolate and immediately add sprinkles.

FINISH:

  • Let the cookie dough balls harden for about 15 minutes.
  • Remove the balls from the baking sheet and gently break off any extra chocolate.
  • Store them in an airtight container in the refrigerator.

Notes

  • How To Heat Treat Flour: To ensure the flour is safe to use in this no-bake recipe, spread it evenly on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before adding it to the dough. This quick step kills any potential bacteria, making the cookie dough safe to eat!
  • Plastic squeeze bottles: It’s easiest to use a plastic squeeze bottle; however, you can also use a small spoon or a disposable icing bag with a small round tip to drizzle.
  • To keep multiple bottles of colored candy melts warm, place them in a container with very hot water to keep the chocolate liquid.

Nutrition

Serving: 1truffle | Calories: 148kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 17mg | Potassium: 44mg | Fiber: 1g | Sugar: 17g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg