Directions:

• Start by crushing the Oreos in a food processor until they are finely ground. Transfer the crumbs to a large bowl.
• Combine the softened cream cheese with the Oreo crumbs, stirring well until all the crumbs are coated, and the mixture forms a less crumbly dough.
• Using a small ice cream scoop or a heaping teaspoon, divide the dough into approximately 1-inch size balls. Roll them between your palms to round out the edges and place them on a piece of parchment paper. Continue until all the dough is shaped.
• Place the parchment paper with the dough balls on a cutting board or sheet pan that will fit in the fridge or freezer. Chill for at least 30 minutes to firm up the dough.
• While the truffles are chilling, melt the white chocolate. Transfer the white chocolate or candy coating to a microwavable bowl. Heat it in 30-second increments, stirring well between each interval. Heat only until the mixture is smooth; avoid overheating as it can scorch the chocolate.
• Once the white chocolate is smooth, dip one ball of dough into the bowl, rolling and covering it with the melted chocolate. Use a spoon to scoop it out, tapping it on the side of the bowl to remove excess chocolate, and let it drip back into the bowl for about 10 seconds. Carefully place it on the parchment paper and use the tip of the spoon to smooth and cover any indents left by the spoon. Repeat this process for all the truffles.
• Transfer the remaining melted white chocolate to a piping bag or Ziploc bag, cutting a small hole in the tip.
• Working quickly, drizzle the white chocolate over 2-3 truffles at a time. Immediately add the candy eye balls and press them into place.
• Allow the truffles to set for about 10-15 minutes before moving them.