Autumn Blondie Truffles
Autumn marks the beginning of the holiday season, when the weather cools down, the activities get cosier, and the seasonal treats, like our Halloween Bronuts, really get their chance to shine.
Making blondie truffles is a delicious way to freshen up your leftover blondies. These adorable pumpkin-shaped treats are soft, sweet, and perfect for serving at parties. While truffles are typically held together with cream cheese, this recipe instead uses white chocolate, which gives them a wonderful boost of flavour and plenty of moisture to rehydrate the leftover blondies.
You can make these truffles from your favourite blondie recipe, or transform some of our delicious postal blondies into this seasonal treat. With only a handful of simple ingredients, this easy no-bake recipe comes together in minutes and allows you the creative opportunity to prepare a tasty dessert that will delight your family and impress your friends. And for a chocolatey alternative, try making these truffles with our brownies instead!
What is a blondie made of?
A blondie is a dessert bar that is typically made from flour, sugar, eggs, butter or oil, and small amounts of other ingredients such as salt and vanilla for flavouring. Curious what’s in a Chummys blondie? Check out a full list of the ingredients for all of our products!
Why You’ll Love It
Seasonal- Seasonal desserts are so much fun and these cute pumpkin truffles can be enjoyed all autumn long. While they don’t contain pumpkin flavour, feel free to add a 1/2 teaspoon of cinnamon and a dash of nutmeg for a cosy warm flavour.
Easy to customise- You can easily customise the truffles to fit your preferences and occasion. Feel free to use cookies or brownies instead of blondies. If a pumpkin design doesn’t fit your event, you can coat them in white chocolate or milk chocolate for a more refined look.
Simple- With just a few ingredients you can transform your leftover baked treats. These truffles come together easily and are an activity the whole family can do together. They don’t require any special tools or techniques, making them ideal for all ages. 
Ingredients
Blondies- Premade blondies are the base for this recipe. Blondies are similar to brownies in both ingredients and texture but do not contain cocoa powder. They have a sweet and buttery taste similar to cookie bars. Some may contain mix-ins such as chocolate chips or candy.
White melting chocolate- Melting chocolate is used to give the truffles structure and a rich vanilla flavour.
Orange melting candy- This will coat each of the truffles to make them look more like a pumpkin. You can purchase pre-coloured candy melts or mix white chocolate with an oil-based liquid candy colouring or powdered pigment. Water and gel based g colouring will immediately cause the chocolate to seize and it can be difficult to recover the original consistency.
Green frosting- Green frosting or green melting candy can be used to make the tendrils. A small round piping tip is ideal for this. You can also use a small leaf tip if you wish to add a leaf decoration.
Chocolate Chips- For the stem, a chocolate chip or a piece of chocolate shaved into a stem shape is ideal.
Are truffles gluten-free or allergy-friendly?
Your truffles can be made gluten-free or allergy-friendly depending on the products you use for them. Always be sure to check the labels for GF and allergy certifications to be absolutely sure. We offer a selection of gluten-free treats, but due to their preparation in a kitchen with allergens, may not be right for everyone.
Other ways to decorate truffles
If you choose not to coat your truffles in orange melting chocolate and decorate them as pumpkins, there are lots of other great ways to decorate them. You can enjoy them as poppable bites without an additional coating, roll them in coconut or finely chopped nuts, or coat them in tempered white or milk chocolate. To make your pumpkin truffles shimmer, lightly dust them with food-grade confectionery luster dust.
Tips and Substitutions
- Storage It’s important to keep the best-by-date in mind with your truffles. The original best-by date still applies to your blondies even if they are transformed into a new treat. Once in truffle form, they will taste best if eaten within 3 days. Store leftover truffles in the refrigerator in an airtight container.
- Don’t rush the chilling time- The key to well-shaped truffles is using chilled truffles. If they are still warm or at room temperature, they will very quickly begin to fall apart once dipped into chocolate.
- Make cake pops- you can turn these truffles into pops by inserting a candy stick into the centre. Halfway through the truffles chill time, before coating them in melting chocolate, dip the end of a candy stick into a bit of melted white chocolate. Place it upright into the centre of the pops and resume chilling for the remaining time. Adding the chocolate onto the stick will help cement them into the pops so they do not fall off the sticks while decorating or eating.
- Add some variety- If you’d like some variety in your pumpkin patch, feel free to make some white and others orange. You can also change up the shapes a bit if you’d like a variety of tall and skinny pumpkins and short and round ones.
- To make your candy melts a bit darker and more pumpkin-like, add 5-6 chocolate chips in with the candy melts before microwaving them.
How to make Autumn Blondie Truffles
Prep time: 1 hour
Cook time: N/A
Yield: 12
Ingredients
6 medium-sized blondies
40g white chocolate chips, melted
340 grams orange candy melts
2-3 tablespoons coconut oil, melted
Green Decorating frosting, for leaves
2 squares of chocolate for shaping stems or chocolate chips
Instructions
- In a large bowl crumble the blondies. Pour the melted white chocolate onto the blondies and mix until very well combined. The mixture should form together as a ball of dough that keeps its shape.
- Separate the dough into even tablespoon portions and roll into balls. If your mixture doesn’t hold shape or is too dry, add another tablespoon of white chocolate. If it seems too wet, place it into the freezer for 5 minutes to help it firm up.
- Place the balls onto a p baking sheet and place into the refrigerator for 30 minutes to chill.
- Place the candy melts and the oil into a large microwave-safe bowl and microwave for 1-2 minutes, stirring frequently until smooth and melted. Pour the mixture into a tall glass that is wide enough for dipping.
- Place each ball onto a toothpick and dip them into the candy melts, gently shaking off excess. Place them onto the parchment and back into the refrigerator to chill for at least 20 minutes.
- Using a small circle piping tip fitted to a pastry bag, fill it with green decorating frosting. Carefully pipe small swirls onto each pumpkin.
- To make the stems, shave off a small triangle of chocolate and place it into the centre of the pumpkin or use a chocolate chip. Store leftover pumpkin truffles in an airtight container in the refrigerator for 2-3 days for the best freshness.
