Oreo Balls

Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can also place the Oreos in a large ziptop bag and crush the by hand or with a rolling pin until the cookies are broken down to fine crumbs.)

Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.

Using a tablespoon cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.

Place the melting wafers in a small microwave-safe bowl. Melt according to the package directions. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)

Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you're decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly.

Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.