Step 1: Crush the Oreos

• Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Alternatively, place them in a resealable plastic bag and crush them with a rolling pin. Reserve 2-3 tablespoons of crumbs for garnish, if desired.

Step 2: Mix the Filling

• In a large mixing bowl, combine the Oreo crumbs and softened cream cheese. Use a spatula or your hands to mix until fully combined, forming a dough-like consistency.

Step 3: Shape the Balls

• Line a baking sheet with parchment paper or wax paper.
• Roll the Oreo mixture into 1-inch balls (about 1 tablespoon of mixture each) and place them on the prepared baking sheet. You should end up with about 24 balls.
• Chill the balls in the refrigerator for 30 minutes or in the freezer for 15 minutes. This helps them firm up and makes dipping easier.

Step 4: Melt the Chocolate

• In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring after each interval, until smooth and fully melted. Add vegetable oil if needed to thin the chocolate for easier coating.

Step 5: Dip the Oreo Balls

• Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate and place the coated ball back onto the lined baking sheet.
• If desired, sprinkle the balls with reserved Oreo crumbs, sprinkles, or other toppings while the chocolate is still wet.

Step 6: Chill Again

• Once all the balls are coated, refrigerate them for at least 30 minutes, or until the chocolate is set.

Step 7: Serve and Enjoy

• Serve the Oreo Balls chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week