Toss your Oreos (cream filling and all) into a food processor and pulse until they form fine crumbs.
Transfer the crumbs to a bowl, then add the softened cream cheese.
Mix with a spoon or your hands until fully combined and you get a thick, sticky dough.
Use a small cookie scoop or spoon to scoop out equal portions.
Roll each one into a ball using your hands and place on a parchment-lined baking sheet.
You should get around 30–36 balls depending on size.
Pop the tray into the freezer for 15–20 minutes. T
While the balls are chilling, melt your chocolate. You can do this in the microwave (30-second bursts, stirring between each) or using a double boiler.
Using a fork or dipping tool, lower each ball into the melted chocolate, tap off the excess, and place it back on the parchment.
Decorate immediately with crushed Oreos,
Once all the Oreo balls are coated, chill them in the fridge for at least 30 minutes until the chocolate is firm.
