Preparation

• Pulse the entire package of Oreo cookies in a food processor until finely crushed into crumbs; alternatively, use a Ziploc bag and rolling pin.
• Combine softened cream cheese and powdered sugar in a large bowl, then beat until smooth and creamy.
• Add about ¾ of the crushed Oreos to the cream cheese mixture, reserving the rest for coating, and mix until a thick, uniform dough forms.
• Scoop and roll 1 tablespoon portions of the mixture into compact balls, placing them on a parchment-lined baking sheet.
• Refrigerate the balls for at least 30 minutes until firm.
• Melt chocolate according to package directions, then dip each chilled ball into it, allowing excess to drip off.
• Immediately roll coated balls in reserved Oreo crumbs or sprinkles.
• Return coated balls to the parchment-lined sheet and refrigerate for another 15-20 minutes until the chocolate sets.