1. Crush the Oreo cookies very finely in a food processor until they resemble fine crumbs (or use a zip-top bag and rolling pin).

2. In a medium bowl, combine the crushed Oreos and softened cream cheese. Mix thoroughly until a uniform, dough-like mixture forms.

3. Roll into 1-inch balls; place on a parchment-lined baking sheet. Chill at least 30 minutes to firm.

4. Melt the white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.

5. Dip each chilled truffle into the melted white chocolate, fully coating; return to the lined sheet.

6. While still wet, press a mini chocolate chip (flat side down) or a candy eyeball onto each truffle to make the iris/pupil.

7. Use red food gel or icing to draw thin, squiggly veins radiating from the center to make them “bloodshot.”

8. Refrigerate until completely set, about 1 hour, before serving.