Caramel Apple Oreo Truffles
Medically reviewed by Christiana George Updated Date: January 7, 2026
While the weather down south is a bit warmer, we have had a few chilly mornings and evenings. So I know that fall is here. What better way to celebrate than with some Caramel Apple Oreo Truffles. They have a crunchy outer layer of caramel apple candy coating, drizzled with caramel and inside is a soft, chewy filling made of Caramel Apple Oreos and cream cheese. A simple, no bake treat that you can bring to any fall party. I brought them to a neighborhood shrimp boil last weekend and they disappeared real fast. The kids and the adults loved them.
The Oreos I found at Walmart and the Wilton’s Candy Melts I found at Michael’s.
I mixed the crushed Oreos and cream cheese by hand, then used my mini scoop to make the balls. I just used a fork to dip the balls in candy melt. For toppings I mixed some caramel into some vanilla candy coating and drizzled it on top. Then I sprinkled the truffles with either chopped pecans, chocolate sprinkles, or Caramel Candy Corn.
The caramel drizzle did stay a bit tacky, but it gives the truffles a bit more caramel flavor. Overall they do taste like caramel apples. They are on the sweet side, but I made the balls bite-sized so you don’t get overwhelmed.
Like I said, these are great party treats. My neighbors big and small really enjoyed them. I hope you do too.
Caramel Apple Oreo Truffles
by The Sweet Chick
Prep Time: 1.5hs w/ freezer time
Keywords: no bake dessert snack caramel apple oreos cream cheese caramel apple candy melt caramel truffles American fall
Ingredients (26 mini truffles)
For the truffles
- 12 Caramel Apple Oreos
- 4 oz. cream cheese, room temperature
For the coating
- 1 package (10 oz.) Wilton’s Candy Apple Candy Melts
For the drizzle
- 2 oz. vanilla candy coating, melted
- 1/4 cup caramel/caramel topping
Optional toppings
- chocolate sprinkles
- chopped pecans
- Brach’s Caramel Candy Corn
Instructions
For the truffles
Crush Oreo cookies in a food processor until they are a dirt like consistency.
In a medium bowl, mix the crushed Oreos and cream cheese until completely combined.
With a mini scoop, measure out 26 mounds and place them on a wax paper lined air-tight container.
Place the container in the freezer for at least 1 hour to set.
For the coating
After the balls are set, melt candy coating in the microwave as per directions on package. I did half the bag at a time.
Remove Oreo balls from the freezer. Do a small batch at a time so they don’t fall apart. If you need to, just place them back in the freezer for a few minutes.
Feel free to reshape any balls that are not to your liking by rolling them around in your hand. Just do it quickly not to warm up the dough too much.
Dip the Oreo balls into candy coating mixture until all covered. (I use a fork.) Once covered, remove and softly tap until excess candy melt falls off. Then place the balls on wax paper until the candy melt hardens.
For the drizzle
Combine the melted candy coating and the caramel, mix well. Then place in a candy decorating bag or Ziplock bag with tip cut off and drizzle over the tops of the truffles.
Optional toppings
If you are adding sprinkles, nuts, or Candy Corn, add them to the top of the truffles before the caramel drizzle sets. The caramel will not completely harden, but will become firmer.
Notes
These truffles can be made ahead of time and refrigerated for 3-4 days.
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Maple Pumpkin M&M Cookies
OK people, I am back. The last two months have been a whirlwind of activity. First came the packing, next was driving fifteen hours to our new location, then living in a hotel for two weeks while the new house was completed, and finally moving in and unpacking everything. Now, my family and I have settled in, the kids are happy and have adjusted well to their new lives.
My daughter is doing well in school and has already made new friends. My son is talking more. Hopefully, that means we will be able to potty train soon. I really want to get him into preschool, but he is really stubborn and only does things when he is good and ready. As for me, I am enjoying my new kitchen. I made these cookies in my new double oven.
This year I was lucky enough to find Pumpkin Spice M&Ms at Target. If you can’t find them at the store, you can find them online here. I love pumpkin spice and chocolate together, so these were perfect for me.
I also love the combination of pumpkin spice and maple syrup. I made sure I packed a few cans of my dad’s maple syrup. I’ll stock up again when I go home for the holidays. I don’t know what I would do if I run out of maple syrup.
This recipe is based off the Pumpkin Dulce de Leche Chocolate Chip Cookies that I made at the beginning of the year. I like how soft and puffy those cookies were. I just swapped out the dulce de leche for maple syrup, changed the cinnamon for pumpkin spice, and added some Pumpkin Spice M&Ms.
One thing I did learn making these cookies is that these M&Ms are very sensitive to moisture. In first batch, I mixed them into the batter and all the color washed off into my cookie batter. That made for some pretty ugly cookies. So the second batch I placed the candies gently on the cookies before baking them. The color only spread a little bit. This made for much prettier cookies.
These cookies had just the right amount of pumpkin spice and maple sweetness, and plenty of chocolate in every bite. The Pumpkin Spice M&Ms just enhanced all the flavors.
Maple Pumpkin M&M Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack maple syrup pumpkin pumpkin spice pumpkin spice m&m Halloween Thanksgiving cookie American fall
Ingredients (36 cookies)
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg, beaten
- 1 teaspoon maple essence/extract
- 1/4 cup pure maple syrup
- 2 3/4 cups all purpose flour
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1 bag (9.9oz) Pumpkin Spice M&Ms
Instructions
Preheat oven to 350º F.
In a stand mixer add butter, sugar, egg, maple essence/extract and maple syrup. Beat on low until well mixed and texture is smooth.
In a separate bowl combine flour, pumpkin spice, salt, baking powder and baking soda. Stir until all is well blended.
Then slowly add dry mixture to the wet mixture and beat on low until it becomes a dough like consistency.
Then add the pumpkin puree and give it a good mixing.
Finally, add the chocolate chips and mix until they are evenly distributed throughout the dough.
Using cookie scoop, drop by scoopful onto a greased cookie sheet leaving two inches between each dough ball.
Place three M&Ms onto each dough ball and gently press down.
Bake for 10-12 minutes or until the tops are slightly golden. Remove from the oven and wait 5 minutes, then remove from cookie sheet and place on cooling rack until completely cooled.
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