Instructions

STIR together the OREO biscuits, condensed milk, cherries and chocolate chips to combine. Roll mixture into 2 x 28cm long logs, cut each into 10 and then use hands to make cork shapes. Refrigerate until firm.

MELT 150g of the white chocolate then stir in another 100g. Place a pop stick in each truffle and dip in melted chocolate. Allow to set.

REPEAT the process with the remaining chocolate and dip truffles a second time. When set, use writing pen or icing to decorate into spooky faces. Store in an airtight container, refrigerated, until required.

TIP: Florists oasis is helpful for standing the skewered truffles in once chocolate coated.