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Grinch Truffles are easy, no-bake Christmas candies with a creamy cookie filling, a mean green candy coating, and a red heart on top. These sweet little treats are fun for holiday parties, Christmas dessert trays, and holiday movie nights!
Easy Grinch Truffles
Making a batch of these little green treats is my kind of “wonderful, awful idea.” Especially when there’s a Christmas movie to watch and a platter of candy to pass around!
The little red heart is a nod to the Grinch’s heart growing three sizes. ❤️
No fancy decorating skills needed, just a drizzle of candy coating and a heart sprinkle.
Grinch Truffles Ingredients
A short ingredient list and a few simple decorations turn sandwich cookie truffles into cute Christmas candy.
For exact amounts and full instructions, see the recipe card below.
Golden Oreos, Cream Cheese, Light Green Candy Melts, Vegetable Shortening, Heart Sprinkles, Oil-Based Green Food Coloring (Optional)
- Use regular Golden Oreos, including the creme filling, rather than Thins or Double Stuf. Choose brick-style cream cheese and let it soften so it blends evenly with the cookie crumbs.
- If you want a deeper green coating, use oil-based candy coloring. Regular liquid or gel food coloring can make the candy melts seize.
How to Make Grinch Truffles
- Crush the cookies: Pulse the whole Golden Oreos, including the creme filling, into fine crumbs, then add the softened cream cheese.
- Mix and roll: Mix until evenly combined, then roll into balls and freeze until firm.
- Dip the truffles: Melt the candy melts with the shortening until smooth. Dip each chilled truffle using a fork, letting the excess coating drip off.
- Give them some heart ❤️: Add a drizzle of green coating and a red heart sprinkle before the drizzle sets. Refrigerate until firm, then share with your favorite Whos!
Tips for Dipping and Decorating
- Keep the filling cold: Freeze the rolled truffles before dipping so they hold their shape.
- Let the excess drip off: Lift each truffle out with a fork and gently tap off the extra coating before returning it to the parchment paper.
- Decorate a few at a time: Drizzle two or three truffles, then add the hearts before the drizzle sets. If you miss your chance, a dab of melted candy coating will hold the heart in place.
Make Ahead Christmas Candy
Make these a day or two before your holiday party and keep them refrigerated until serving. They’re a handy little treat to have ready when the holiday baking gets busy!
They also make cute homemade Christmas gifts! Tuck a few into a food-safe treat box lined with parchment paper and tie it with ribbon.
Keep the gift boxes refrigerated, and let the recipient know to refrigerate them, too.
How to Store Grinch Truffles
Refrigerate: Store in an airtight container in the refrigerator for up to 1 week.
Freeze: Freeze for up to 3 months, with parchment paper between layers. Thaw in the refrigerator in the closed container to help limit condensation on the coating.
More Holiday Treat Recipes
Melted Snowman Bark
Hot Cocoa Cookies
Crock Pot Chocolate Peanut Clusters
Chocolate Peanut Butter Bars
Instant Pot Maple Candied Pecans
If you make these Grinch Christmas Truffles, let me know by leaving a comment with a star rating below! 💚
Grinch Truffles
Equipment
- Fork or candy dipping tool
- Small Piping Bag or zip top baggie
Ingredients
- 1 (13.29-ounce) package Golden Oreos (regular, not Thins or Double Stuf; include the creme filling)
- 8 ounces Cream Cheese, softened (brick-style)
- 3 cups Light Green Candy Melts (about 1 pound)
- 2 teaspoons Vegetable Shortening
- 30 Heart Sprinkles
- Oil-Based Green Food Coloring, optional
Instructions
Make the Cookie Filling
- Line a large baking sheet with parchment paper and set aside.
- Pulse the whole Oreos, including the creme filling, into fine crumbs using a food processor.
- Add the cookie crumbs and softened cream cheese to a large bowl. Beat with an electric mixer until thoroughly combined, with no visible streaks of cream cheese.
Roll and Freeze the Truffles
- Scoop the mixture into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet and freeze for at least 30 minutes.
Melt the Candy Coating
- Place the candy melts and shortening in a microwave-safe bowl. Microwave in 20-second intervals at 50% power, stirring after each interval, until melted and smooth. If desired, add oil-based green food coloring a drop at a time until you reach your preferred shade.
Dip and Decorate
- Use a fork to dip the chilled truffles into the melted candy coating one at a time. Lift each truffle out and gently tap the fork against the side of the bowl to let excess coating drip off. Return to the lined baking sheet.
- Transfer the remaining melted coating to a small piping bag and snip off a tiny corner, or use a small piping tip. Drizzle over two or three truffles in a zigzag pattern, then immediately add a heart sprinkle to each one. Repeat with the remaining truffles.
Chill Until Set
- Refrigerate for at least 30 minutes, or until the coating is set. Keep refrigerated until serving.
Notes
Coloring & Substitutions
Skip the food coloring if you like the color of your candy melts! For a deeper green, use oil-based coloring labeled for chocolate or candy melts. Regular liquid and most grocery-store gel colors are water-based and can make the coating seize. White chocolate or almond bark can replace the green candy melts. Tint with oil-based candy coloring and follow the package’s melting instructions. For a different flavor, try regular chocolate, mint, peanut butter, or lemon Oreos. Use 13.29 ounces of regular sandwich cookies, rather than Thins or Double Stuf. Texture and yield may vary.Dipping & Decorating Tips
Keep the truffle balls chilled until you’re ready to dip them so they hold their shape. If the coating thickens, microwave at 50% power in 20-second intervals, stirring between intervals, until smooth. Drizzle just two or three truffles at a time, then add the hearts before the drizzle sets. If needed, attach a heart with a dab of melted coating. To use a double boiler, melt the candy melts and shortening in a heatproof bowl over gently simmering water, stirring frequently. Keep water and steam out of the coating.Storage & Freezing
Refrigerate in an airtight container for up to 1 week. Freeze for up to 3 months with parchment paper between layers. Thaw in the refrigerator in the closed container.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
