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Oozing Caramel Truffles have a sweet and creamy caramel center encased in rich, delicious chocolate truffle.  The caramel oozes out as soon as you bite into the dark truffle making them perfectly delicious.

This recipe and the giveaway included in this post is sponsored by  and Litehouse Foods as part of #HalloweenTreatsWeek. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.

Did y’all see the freakishly fun and festive recipes shared yesterday as part of #HalloweenTreatsWeek? I hope so, because some of them were amazing! Mine will never be quite on that level. Especially in the cake department. But that’s not what this post is about.

This post is about these truffles. That were supposed to be bloody good truffles but are now just oozing caramel truffles instead. You see I had this grandiose plan to make them similar to cordial cherries. You know, those cherries that have the liquid center when you bite into them? Those cherries that I’m addicted to every Christmas and buy the dark chocolate boxes in cases? Yeah those.

But in order to make the ooze like that required more candy making skills than I have. Something about making fondant, then dipping it in chocolate and letting it sit on at room temperature for a couple of days. Heck, I can’t even make good caramels. I’m lucky if I can make peanut brittle. There’s no way I’m going through all that and having it be successful.

So, the bloody good truffles are hold until next year.

But I still wanted something to come out of them when you bit into the truffles. I search for liquid center candies or soft center chocolates. I wasn’t having much luck finding what I wanted. However, I found a bunch of things to try later when I’m stacked back to back to back with week long events. There’s this one thing that involves alcohol and corn starch. It looks AWESOME! But again, nothing to experimenting with right now.

So, then I was going to do just regular truffles with a cherry center, but I’ve done something similar before. I really did struggle with this. I have no idea why I thought a liquid center truffle would be difficult. But I’m not a huge candy making type person, so I had no clue.

Then I finally received the last sponsor. I must have been on the very bottom of the list of people to send to. It caused me to shuffle a few recipes around thinking I was getting something when I didn’t. Life happens, and you move on, right? In the box was a couple of containers of caramel and some apple cider. The cider you’ll see later and the caramel you’re seeing now.

I wracked my brain trying to figure out how to get the caramel inside the oozing caramel truffle. I thought, “If I freeze it, then roll it into a ball, and wrap the truffle around that? Will that work?” And, it kind of did. The caramel was just solid enough to form a lovely little ball. The truffle mixture was just soft and pliable enough to make sure the caramel was encased.

So, I sat there in my living room with 2 TV trays up making the truffles. And it was all going well until I get to the dipping part of the truffle. I truly suck at this part. As much as I want to dip things in chocolate, I just fail every time. I mean, these are okay because they’re not smooth because it’s #HalloweenTreatsWeek. But I most definitely wouldn’t be giving these away.

And maybe it’s just my anal self wanting them to look like Godiva chocolates, but they don’t.

Some of them sort of sagged because I didn’t refreeze the truffles before dipping them. I was on a scheduled and needing these to get done pronto! Refreezing them would take up time I didn’t really have. As it stands, I didn’t get as much done yesterday as I wanted to.

Why? Because I’ve been slacking in the planning department. When the hubs is home I should be doing things in the kitchen, but just want to rest and relax on the couch with him. At some point this will have to stop, but not right now. I should have been doing some work in the kitchen Saturday but was OH SO tired! I mean, I slept in and was late to physical therapy! That’s unheard of for me so I MUST have been tired and needed the rest.

But this just means I pushed myself harder Sunday to get as much done as possible. Including these oozing caramel truffles. And I have got to say, they do look super cute with those Wilton candy knives and the Sweets & Treats skull and cross bones on them. Very festive! I was delighted that the knives stayed on top of the truffles! I thought, with the day I was having, that they would just fall right off. One or two did, but most stayed on top.

So, this is one of those do as I say and not as I do posts. You will see in the instructions that tell you to freeze the truffles again before dipping them in chocolate. And make sure your chocolate is fresh. That’s the issue with my coating; I used chocolate that wasn’t fresh and some of it crystallized. I just pretended that it was body parts in the chocolate to go with the knives.

Yes, I’m sick and twisted that way. I mean, you have to be to make Halloween treats like these oozing caramel truffles. And I almost got the whole oozing part when I cut into one but missed it with the camera. I need an extra set of hands sometimes. Or a tripod. One of two.

Don’t forget to enter the giveaway! There’s some great prizes to win from the fabulous sponsors of this event. And while you’re down there, check out what the rest of the group shared today for #HalloweenTreatsWeek.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Hocus Pocus Cupcakes from Hezzi-D’s Books and Cooks
• Small Batch Pumpkin Cupcakes from Cookaholic Wife
• Bloody Red Eyed Velvet Cupcakes from Our Good Life
• Zombie Dirt Cups from Cheese Curd In Paradise
• Cauldron Cupcakes from Jen Around the World
• Haunted Halloween Dessert Tray from For the Love of Food
• Oozing Caramel Truffle from A Kitchen Hoor’s Adventures
• Pumpkin Cheese Ball ~ Festive Halloween Cheeseboard from West Via Midwest
• Spiced Chocolate Monster Truffles from My Sweet Zepol