Place all the Oreos into your food processor and pulse until they turn into coarse crumbs.
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Add the cream cheese to the food processor with the Oreo crumbs and blend until it forms a cohesive, sticky ball.
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Using a cookie scoop or by hand, shape the dough into smooth balls. Arrange them on a lined baking sheet and put them in the refrigerator for 30 minutes.
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Once the balls have chilled, melt the chocolate in two separate bowls. Dip each ball into the chocolate; you can use both milk and white chocolate for variety. Don’t forget to attach sprinkles to the balls while the chocolate is still wet.
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