Halloween Oreo Truffle Bats
Looking for an easy Halloween dessert that’s as fun to make as it is to eat? These Oreo truffle bats are rich, chocolatey, and no-bake, just Oreo cookie balls, cream cheese, and melted chocolate. Perfect for kids’ Halloween parties or a simple no bake Halloween treat at home, they’ll fly off the plate in no time.
I only started making these Oreo truffle bats a couple of years ago, and I wish I had found them sooner. They quickly became a staple at my Halloween gatherings because they are simple, festive, and always bring a smile. The first time I set a tray on the table, they disappeared before I could even blink.
What I love most is that they are playful without being fussy. Just Oreos, cream cheese, and chocolate come together to make something that looks like it took far more effort than it really does. Now every October, friends and family ask if the bats are coming back, and I am happy to say the answer is always yes.
So here I am, sharing them with you. Once you have made a batch, I have a feeling they will become a tradition in your kitchen too.
Why You’ll Love This Recipe
If you need a no bake Halloween dessert that is easy, festive, and guaranteed to make people smile, these Oreo truffle bats check all the boxes. They are simple to whip up and always a hit at parties or family get-togethers.
- Quick and easy: No oven, no fancy tools, just a few simple steps and you are done.
- Festive and fun: Candy eyes and cookie wings turn these into the cutest Halloween treats for kids.
- Kid-friendly: Little hands can help decorate, which makes the process just as fun as the eating.
- Crowd-pleaser: Set out a tray and watch them vanish faster than you can say trick or treat.
Ingredients You’ll Need
You only need a handful of simple ingredients to bring these spooky Oreo truffle bats to life.
- Oreo cookies
- Cream cheese
- Candy eyeballs
How to Make Oreo Truffle Bats
Let’s get started on these little Oreo truffle bats. Don’t worry, the process is simple, and I’ll walk you through it. (If you prefer a quick version, you can always jump down to the printable recipe card.)
- Prep your tray: Line a baking sheet with parchment paper so your bats don’t stick. NOTE: Any cookies broken in step 1 can be used to roll the balls in later – just trade them out.
2. Make the wings: Break apart 6 Oreo cookies and scrape out the cream filling. Split the cookies in half to form “wings,” then set them aside.
3. Crush the cookies: Place 24 Oreos in a food processor and pulse until you have fine crumbs. Measure out ¼ cup of crumbs and set aside for rolling later.
4. Mix with cream cheese: Add the remaining crumbs to a medium bowl and beat together with softened cream cheese until smooth.
5. Shape the bats: Using plastic gloves, roll the mixture into 12 small balls.
6. Coat the truffles: Roll each ball in the reserved ¼ cup of cookie crumbs, then place them on your lined baking sheet.
7. Add the wings: Gently press one Oreo half into each side of the ball to form bat wings.
8. Give them eyes: Press two candy eyeballs onto the front of each bat. A little melted chocolate can act as “glue” if needed.
9. Chill and serve: Refrigerate for about 1 hour, or until firm. Keep them chilled until serving time, then enjoy watching them disappear.
Tips for Perfect Truffles
Variations You’ll Love
One of the best parts about these Oreo truffle bats is how easy they are to customize. A few small changes can make them feel brand new every time you serve them.
- Different flavors: Try mint Oreos for a cool twist, golden Oreos for a lighter look, or peanut butter Oreos if you want something richer.
- Change the coating: Roll the truffles in chocolate sprinkles, sanding sugar, or even dip them in white chocolate for ghostly bats.
- Add a holiday spin: Swap out the wings and candy eyes for different decorations — think red and green sprinkles for Christmas or pastel colors for Easter.
Storage & Leftover Tips
- Refrigerator: Keep your bats in an airtight container in the fridge for up to 1 week. The cool temperature helps them hold their shape and keeps the cream cheese fresh.
- Freezer: These truffles freeze beautifully. Arrange them in a single layer on a tray, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
- Serving after freezing: Let frozen bats thaw overnight in the fridge before serving. Add the candy eyes after thawing if you want them to look their best.
- Party prep tip: If you’re making them ahead, decorate the night before. That way the wings and eyes stay firmly in place and look picture-perfect when it’s time to serve.
FAQs
And there you have it, a tray of Oreo truffle bats that are as fun to make as they are to eat. I’ve only been making these for a few years, but they’ve quickly become one of my favorite no bake Halloween desserts. They’re simple, a little silly, and always bring out smiles.
I hope you’ll give them a try this season. Whether you’re making them with little helpers, serving them at a party, or just enjoying a quiet evening with something sweet, these bats are sure to fly off the plate. If you do make them, I’d love to hear how they turned out for you.
Print
Oreo Truffle Bats
- Total Time: 20 minutes
- Yield: 12 1x
Ingredients
- 4 oz cream cheese, softened
- 24 Oreo Cookies, crushed in food processor
- 1/4 cup crushed Oreo cookies for rolling (about 6)
- 6 Oreo Cookies – halved and broken in half
- 24 Candy eyeballs
Instructions
- Line a baking sheet with parchment paper. This will keep your truffles from sticking and makes cleanup a breeze.
- Take 6 Oreo cookies and carefully twist them apart. Scrape out the cream filling with a butter knife and discard (or save it for a little snack). Break each cookie half in two. These pieces will be your bat wings, so keep them nearby for later.
- Place 24 Oreo cookies into a food processor and pulse until you have fine, even crumbs. You should not see big chunks of cookie left. If you do not have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin. Measure out ¼ cup of crumbs and set them aside in a small bowl — you’ll use these for rolling the truffles at the end.
- Transfer the rest of the Oreo crumbs to a medium mixing bowl. Add the softened cream cheese. Beat with a hand mixer or stir with a sturdy spoon until the mixture is fully combined, smooth, and sticky enough to hold together when pressed. It should look like thick cookie dough.
- Put on plastic gloves to keep things tidy. Scoop out about a tablespoon of mixture at a time and roll between your hands to form smooth, round balls. Place each one on the prepared baking sheet. You should get about 12 truffles.
- Roll each ball gently in the reserved Oreo crumbs until coated. This gives the bats a darker, more finished look and helps hide any uneven spots. Return the coated balls to the baking sheet.
- Take two Oreo halves from earlier and gently press one into each side of the truffle to form bat wings. If they wobble, press them in at a slight angle so they stay put. Work slowly so the truffle does not crack.
- Place two candy eyeballs on the front of each truffle. They should stick to the soft coating, but if they don’t, use a dab of melted chocolate as glue.
- Place the tray in the refrigerator for at least 1 hour, or until the bats are firm enough to handle. Keep chilled until ready to serve. These are best eaten within 2–3 days — though in my experience, they don’t usually last that long.
- Prep Time: 20 minutes
